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Restaurants & Bars 4

Piccino 2013 and after [San Francisco]

hyperbowler | Oct 21, 201311:32 AM

They had a chef change about a year ago, so it seemed worthwhile to start a new thread.

I had my first visit to the restaurant part last weekend, and had a great meal. Well lit space and open kitchen.

The best item was a special, a hen of the woods ravioli in a butter, oregano, and whey sauce. The dough was evenly cooked and had a nice resilience to it. The delicate minced stuffing was delicious by itself, but became fully realized when it combined with the salty whey from the sauce. It was a good reminder that sauce, if any, is best used when it helps to amplify the flavors of the ravioli filling. Side note: butter whey sauce would be an excellent compliment to mushroom pierogies.

A tagliatelli pasta with calabrian chilies, brocollini, and farmer's cheese was okay, but wasn't as exciting as the ravioli. It was lightly sauced, but the flavors were sufficiently strong that I couldn't really taste the pasta. The broccolini was lightly cooked but woody, and it didn't help that it wasn't cut into bite sized pieces. I liked that the farmer's cheese was put into a few dabs throughout the dish rather than mixed throughout.

Chicken breast was great--- juicy and crisped skin . It was complimented with nicely roasted roast carrots and jerusalem artichokes.

Brussel sprouts were well charred and had generous amounts of anchovy. A bit too much oil for my liking, but still light enough.

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