Built with an edible exterior, the Fairmont’s engineering team uses around 700 pounds of royal icing and candy decor, using upward of 500 hours worth of time. Executive chef Oscar Gonzalez and his team puts in 300 additional hours to create the gingerbread facade. Over all, it stands 25 feet high by 35 feet wide.
This year’s two-story Victorian comes with an addition—an in-law for private dining. Nice to know at least one part of San Francisco isn’t saddled with restrictive zoning.
Asking price is you cannot afford it. But you can visit the tasty abode at 950 Mason high atop Nob Hill. Be sure to stick around for to soak in the lobby’s unbridled Beaux-Arts opulence. (Psst, there’s also a Moet & Chandon champagne bar as well as a gift and hot cocoa pop-up shop.)
- The best holiday markets in San Francisco [Curbed SF]