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Chic, whitewashed, high-ceilinged room in the Mission District, featuring the cuisine of Liguria, a region of Italy whose capital is the seacoast town of Genova. Farina Focaccia & Cucina Italiana's pastas are all house-made, and might include handkerchief pasta with pesto, and the pansotti in a creamy sauce with finely chopped nuts. The secondi could include filet mignon in a rich mushroom sauce, and carefully cooked tuna paired with burrata and heirloom tomatoes. Don't miss the extraordinary Italian desserts.
Two floors, 40 restaurants, wine and cocktails: On Sunday, Sept. 30th, SF Weekly and SFoodie are throwing DISH, our annual party celebrating San Francisco's food scene. Participating restaurants inc... More »
Mission Burger's 27-year-old short-order cook Danny Bowien has serious kitchen chops. In yesterday's first installment with Mary Ladd, Bowien talked about his inspiration, favorite cuisines, and the g... More »
It's a sensation that foodies chase continually in search of the new new thing: being in the hot restaurant while it's hottest. Conventions of restaurant criticism preclude reviewers being the first visitors through the door, which is fine with... More »
To recommend a spot, e-mail fresheats@sfweekly.com. Bossa Nova: 139 Eighth St. (at Minna), 558-8004. SOMA. Brazilian. Custom Burger/Lounge: 121 Seventh St. (at Natoma), 252-2634. SOMA. Gourmet burgers. Ducca: 50 Third St. (between Market &... More »
To recommend a spot, e-mail fresheats@sfweekly.com. Bar Drake: 450 Powell (between Sutter & Post), 392-7755 ext. 226, www.bardrake.com. Union Square. Speakeasy inside Sir Francis Drake Hotel. Ducca: 50 Third St. (between Market &... More »
Excellent food, fun, open space (but not too loud).
Delicious handmade pasta. Relaxing ambiance with a touch of sophistication. extensive wine list and elegant desserts.
The desserts at both Farina and Yoshi's go far beyond the standard sweets you might expect at Italian (tiramisu, affogato) and Japanese (green tea or red bean ice cream) restaurants. Both places offer exciting, carefully composed dishes that do more than merely offer a bit of sugary distraction at the end of a meal. At Farina, chef Paolo Laboa changes his menu frequently. Greatest hits include fried milk fritters served with citrus salad and blood-orange vanilla sauce; a peach-and-raspberry... More »
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