Feeling Italian Today!
I have been to a few Italian restaurants in San Francisco: 1) Buca di Beppo for a nice big, family-style spaghetti 2) Tony's Pizza, for a New York style slice 3) North Beach Pizza for a little bit of both ;)
Any recommendations or favorites on good Italian eateries around the bay?
Keep in mind, that I love noodles and if it's going to be Italian then any type of pasta would suffice!
I started to post in this thread and then it turned into a specific-restaurant post so I made a new thread:
The summary is that I went to La Briciola (SoMa) and it was great. The noodles were excellent.
Of note: at $19, it was more than the average Perbacco plate. Was worth it, though and no knock intended on Perbacco, where I have also had some delicious pasta.
spaghetti alla bottarga at La Ciccia
handkerchief pasta with pork ragù (with or without optional duck egg) at Incanto
pappardelle al ragù di maiale at Trattoria la Siciliana (Berkeley)
spaghetti alla chitarra with tomato sauce at Borgo Italia (Oakland)
spaghetti alla carbonara at Ristorante Ideale
any of the pastas at Oliveto (Oakland)
Perbacco makes great filled pasta and L'Osteria del Forno makes great baked pasta but those aren't as much about the noodles.
re: Robert Lauriston
Most of Perbacco's pastas are $13 for a smaller portion and $18 for a larger portion. That's $1-2 higher than some of the pastas at Incanto and La Ciccia, though they both have $18 pastas.
Great Italian food isn't cheap. Fresh pasta is labor-intensive and when there are only a few other ingredients they have to be top-quality.
re: Robert Lauriston
I'll have to return for their carbonara or housemade orrecchiete, but I found Ideale's bucatini amatriciana disappointing.
The highpoint was the bucatini itself, which were high quality and cooked al dente. There's no "one recipe" for the sauce, but Ideale's meal-sized dish missed the high points of any previous versions I've had. The pasta was so oversauced it left a plateful of thick sauce when the pasta was finished. The use of uncrisped house-made pancetta and no detectable chili pepper made for a greaseless sauce whose flavors couldn't compete with the grated romano cheese.
They did a good job with the grilled calamari appetizer, and I appreciated that it came with a good amount of arugula on the side.