North Beach, San Francisco · restaurant
Florentine floor tiles, Carrara marble, and cherry wood paneling built by Italian craftsmen set a room that has been doing Tuscan cooking since 1970. Fresh pasta is made daily, the prosciutto is cured and hung in-house, and the wine list runs 500 bottles. Earning Wine Spectator recognition along the way.
Classic lasagna layered with Bolognese sauce and creamy bechamel
Creamy risotto cooked with saffron, finished with butter and Parmesan
Grilled calamari with lemon-herb dressing on a bed of mixed greens