Sardinian cuisine takes the spotlight at this family-run charmer, which draws a loyal crowd of Noe Valley regulars—particularly parents on a well-earned date night. The intimate, dark green dining room is always full, and nestled right up against the kitchen, from which the chef regularly pops out to greet guests with welcoming banter. Start with the house-made bread and the home-cured salumi of the day (think citron-studded mortadella). The pasta lunga with cured tuna heart slivers twirls fresh, delicious linguini with sea urchin and tomato, while an entrée of stewed goat is gamey but tender, served alongside braised cabbage, black olives and fried capers. For a pleasant conclusion, cap it all off with the fluffy and airy ricotta-saffron cake.
- MICHELIN guide inspectors