An Italian milestone in San Francisco since 1989. Chef Suzette Gresham and Giancarlo Paterlini’s Nob Hill restaurant has very few Italian restaurant contenders in the US. Among the three different tasting menus, we really enjoyed the Bufala stracciatella, charred radicchio, candied hazelnut, truffle vinaigrette, 25-year balsamic vinegar or the pork sausage cappelletti, clam velouté, butter beans, and charred cavolo nero. Flavors are vivid and articulate, highly satisfying experience, thanks also to fine quality service that’s graceful and ultra-professional. The wine list? In 2018 we awarded it as Wine Cellar of the Year, today it still displays an incredible variety, but also for the well-written, organized, very accurate wine list, with correct mark-ups given the context. Recently, Giancarlo and Suzette have launched a new Italian project in town, Sorella, an easy-going Italian spot with fresh pasta.
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