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Trattoria Jackson-Fillmore

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Restaurants & Bars

Trattoria Jackson-Fillmore

jaweino | Mar 9, 2002 10:34 AM

We got in last evening after a horrendous drive in a snowstorm and pea soup fog through the Colorado mountains. We sat on the plane for two hours waiting for de-icing and take off clearance. When we finally got home we felt the need for some comfort food like pasta, and walked down to Trattoria Jacson-Filmore, one store off the corner of Jackson and Fillmore.

We got there at 8:00 pm on a Friday, to find the place full and the line out the door. Since they now take reservations, I kicked myself for not calling from the airport. The hostess told us it would only be 20 minute wait, so we ordered a couple of glasses of a very nice nebiolo, and eyeballed the dishes on the tables near the door trying to decide what to have.

Wheb we were seated we were faced with the dilemma I always have here on what to order. The menu is so extensive and so creative, we always have trouble deciding. To add to the confusion there are always a large number of daily specials. The complimentary bruchettas arrived to quell our hunger pangs and we settled on dishes from the daily special list.

For an appetizer we had roasted radichio and pancetta.
It was a plate of five pieces of radichio wrapped in thick wide strips of crisp pancetta. The slight bitterness of the radichio was perfectly matched with the pancetta. For main courses we had Bomboletti in in veal sauce, and penne pasta with chanterelles and black truffles.

The Bomboletti were a lot like ziti and the veal sauce was like a bolognese sauce with diced veal instead of ground meat, a touch of cream, and a little bit of hotness to it. It was wonderful.

The penne pasta came just completely covered with generous shavings of black truffles. For a truffle fan like me it was heavenly.

For dessert we went to regular menu and split an order of Zabaliogne Classico. It was served in a wine glass overflowing down the sides with two biscotti accompanying it. It may have been the best zabaliogne I've ever had.

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