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Acquerello

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1722 Sacramento San Francisco, CA 94109

415-567-5432

http://www.acquerello.com

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Critics'
Pick
Best Italian
Award Winner 2005

1722 Sacramento San Francisco CA 94109

Cuisine(s): Italian

Hours: Tue-Thu 5:30pm-9:30pm, Fri-Sat 5:30pm-10pm

Price: $$$$ $$$$
Payment Types: All Major Credit Cards, Diners Club, cash, check

Features: Business Dining, Private Party, Prix Fixe

Serving: Dinner
Alcohol: Beer/Wine

Reservations: Accepted, Online Reservations Available

Parking: Street

Description

Chef/owner Suzette Gresham-Tognetti, who made her name at Donatello, dishes up luxury versions of pan-regional rustic Italian specialties, mostly unconventional, interesting, and tasty at Acquerello in Nob Hill. The regional Italian wine list is awesomely long and costly; beg the sommelier's help and be prepared to spend big.

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2005 | Best Italian

Everything is top-notch at this 15-year-old Italian restaurant: the serene setting (a spacious, calm, and grown-up room with a striking vaulted wood ceiling); the professional, knowledgeable, and caring service; and the exciting cooking, high-style Italian food created from the best seasonal ingredients. Begin with a simple, exquisite Parmesan budino topped with a tangle of julienned zucchini and sauced with puréed spinach, or a chunk of Hawaiian butterfish in tomato-fennel sauce and... More »

My Dinner With Attitude

By Naomi Wise | Wed, January 20, 1999

Acquerello 1722 Sacramento (at Polk), 567-5432. Open Tuesday through Saturday from 5:30 to 10:30 p.m. Wheelchair accessible. Reservations strongly advised. Parking: private garage a few doors west, $8 maximum. Muni: all Van Ness lines, 19... More »

Be the first to review Acquerello

Main Menu

First Course Selections
three courses $75, four courses $90, five courses $105.

Veal Tartare, Quail Egg, Toasted Brioche, And Truffle ‘caviar’

Dill-cured Kampachi
rye crumbs, trout roe, crème fresh snow

Salad Of Shaved Winter Vegetables
apple, and kiwi, with walnut-vanilla vinaigrette and parsnip purée

Grilled Octopus Soup
with garbanzo beans, potatoes, fino verde basil, and smoked paprika

Poached Ranch Egg Nested Over Creamy Leek
with butter crumbs, (fresh black truffle supplement $25)

Second Course Selections
three courses $75, four courses $90, five courses $105.

Turkey-filled Tortelloni
roasted squash purée, fried sage,and cranberry foam

Orange-scented Red Beet Risotto
blackberries, mascarpone, and juniper balsamic vinegar

‘baked Potato’ Gnocchi
with veal sweetbreads and chanterelle mushrooms

Cuttlefish ‘tagliatelle’
with capers, chili flakes, lobster, and agretti

Third Course Selections

Seared Ocean Scallops
butternut squash, apple-thyme vinegar, radicchio, farro, and brown butter

Pacific Walu
with chanterelles, yukon gold potato purée, and black truffle

Berkshire Pork Loin
seared pork belly, prunes, and roasted baby fennel

Cervena Venison Loin
parsnip-vanilla purée, monococco, and huckleberries in spiced venison glaze

Dessert Selections
three courses $75, four courses $90, five courses $105.

Quince Tart
with black pepper meringue, compressed apples, and apple-celery sorbet

Orange-vanilla Panna Cotta
with apricot gelée, marcona almonds, persimmon, and teeccino granita

Amaretto-crusted Ricotta Cake
candied citrus, and saffron gelato

Valrhona Chocolate Mousse
with raspberry, pistachio purée, and raspberry sorbet

House-made Vanilla Gelato
gelato with condimento bonini extravecchio 25 anni

Main
price per person $95

Chef’s Surprises For The Evening

Delicate Cauliflower Budino
sharp white cheddar, broccoli, and brussels sprout leaves

Lobster Panzerotti
in a spicy lobster brodo with ‘diavolicchio’

Ridged Pasta
with “foie gras” scented with black truffles and marsala

Truffle-stuffed Chicken Breast
leek custard, potato gratin, and shaved cremini mushrooms

Bourbon Caramel Semifreddo
with amaretti crumbs and a drizzle of chocolate sauce

Main
Price Per Person $135

House-cured Salmon Gravlax
with lemon-scented mascarpone

Maine Lobster Medallions
sunchoke, cabbage, and lobster bisque

Ravioli Of Rabbit Ragu
chestnuts, compressed apple, buckwheat

Squab Breast
with carrots, turnips, almonds, and fig compote

Pancetta-wrapped Veal Loin
with apple-celery root purée, endive, and black truffle

Piemontese Cusié Cheese
with mushroom crumble, chestnut honey meringue,and tobacco tuile

Pineapple Sorbet With Vanilla-ginger Ale

Cinnamon-carrot Panna Cotta
celery, and caramelized onion

Dark Chocolate Crémeux
with pistachio, amarena cherry gelato,and sour cherry-lime panforte

Desserts
a selection of italian artisanal cheeses from the cart

Amaretto-crusted Ricotta Cake
candied citrus, and saffron gelato

Quince Tart
with black pepper meringue, compressed apples, and apple-celery sorbet

Valrhona Chocolate Mousse
with raspberry, pistachio purée, and raspberry sorbet

Orange-vanilla Panna Cotta
with apricot gelée, marcona almonds, persimmon, and teeccino granita

Bourbon Caramel Semifreddo
with amaretti crumbs and drizzle of chocolate sauce

Selection Of Seasonal Sorbets

House Made Vanilla Gelato
with condimento bonini extravecchio $0.25

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Acquerello

1722 Sacramento San Francisco, CA 94109

415-567-5432

Description

2005 | Best Italian

My Dinner With Attitude

By Naomi Wise | Wed, January 20, 1999

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