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1722 Sacramento San Francisco CA 94109

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  • Italian
    Tue-Thu 5:30pm-9:30pm, Fri-Sat 5:30pm-10pm
    $$$$ $$$$
  • All Major Credit Cards, Diners Club, cash, check
    Business Dining, Private Party, Prix Fixe
    Dinner
  • Beer/Wine
    Accepted, Online Reservations Available
    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.








  • 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 »

Back to TopSF Weekly Critic News & Reviews | Write a Review
  • My Dinner With Attitude

    My Dinner With Attitude

    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 »

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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