T
Teresa
San Francisco11則評論
- 整體 5
- 食物 5
- 服務 5
- 氛圍 5
This upscale northern Italian restaurant opened in early 2025. The menu is thoughtful and succinct while offering a varied selection.
The food is particularly notable for its presentation and freshness. The service is resort-worthy, with a high level of attentiveness and professionalism, and the mixologist is gifted. The ambiance is warm and artistic, the lighting is appropriate for the setting, and the noise level is moderate, making it easy to converse. Parking is easy, too. All of this creates an inviting environment and an enhanced experience. The inside is nice for an intimate setting, and the outside patio offers a great social group setting.
My mocktail was fabulous and explicitly crafted to my liking (tart, not sweet, and unique). He created a virgin pomegranate mojito with a unique non-alcoholic elixir. Dinner: We started with the Granchio and Insalata Siciliana. Both were light and easy to share. The Granchio is Dungeness crab with a smooth layer of avocado cream on top, espelette, apple gelee, chive oil, and a dollop of caviar. The insalata was mixed greens, beets, fennel, pine nuts, and buffalo mozzarella. Main courses: I ordered the Gnocchetti Sardi, and my friend ordered the Spigola (striped bass). The Gnocchetti was in a wonderful pork ragú, and I thoroughly enjoyed the entire dish. NOTE: If you’re thinking fluffy potato gnocchi, don’t! Gnoccichetti is a semolina pasta. My friend’s Spigola was beautifully presented and worthy of a magazine page. The fish was white and fluffy, the skin crispy, surrounded by white asparagus and pea tendrils with a chive oil sauce poured gently around the outside of the fish. I tried the fish hesitantly and was pleasantly surprised as there was not even the slightest fishy smell or taste, not even in the crispy skin.
The dessert was the Tiramisu. It’s uniquely made in a small ball, with lady fingers, rum, Bailey’s, and cocoa powder at the center. It was not overly sweet. I'll definitely go again!