This restaurant is divided into two equally lively spaces: a bar packed with millennials drinking Italian vino while nibbling crostini; and a dressier dining room where a sophisticated crowd settles in for a multi-course meal. Others may choose to venture into the heated outdoor patio to sip rosé and watch the cable cars go by.
Much of the menu seems ideal for sharing, particularly snacks like fried olives stuffed with oxtail, giardiniera and grissini. Don’t miss the chicken liver pâté crostini with apple, mint and flower petals. You may want to keep the house-made pasta all to yourself, with offerings like two large ravioli doppio—one packed with ricotta and spinach, the other with wine-braised veal—in a lovely jus with Meyer lemon, English peas and fava.- MICHELIN guide inspectors
Work in progress.