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Like the next-door mother ship Delfina, this upscale hole-in-the-wall spinoff in the Mission maximizes the flavor of top-quality local ingredients through simple combinations and straightforward preparations. Crispy, thin-crust, 12-inch pies (sorry, no slices) at Pizzeria Delfina come with classic toppings - pepperoni with fresh-stretched-daily mozzarella, housemade fennel sausage with onions and peppers - plus creative daily specials such as the Amatriciana (guanciale, caramelized onions, and pecorino cheese). If you're not in the mood for pizza, you could make a great meal of appetizers such as tuna conserva with white kidney beans. Save room for dessert: To beat these crisp, delicate cannoli, you'd need a ticket to Sicily.
In a polite but brusque voice, Annie Stoll had only a brief message to pass along: "We're not talking about that," said the Delfina co-owner (with husband Craig), regarding expansion rumors. Excitem... More »
I love pizza. It's my desert island dish, my last meal, my favorite snack. I will detour hours out of my way or volunteer for an unnecessary business trip to try a famous pie. When visiting hot spots like New York City, Chicago, or Rome, I'll... More »
I have yet to eat at the full James Beard award winning restaurant Delfina, but the Pizzeria was outstanding. Tucked in on the same street as Bi-Rite, we ordered four pizzas to go and sat outside eating breadsticks and drinking Peroni until the food was ready to go. The space is airy and light, the staff very friendly. The peperoni pizza for the girls was great, the prosciutto even better. I can't wait to go back.
It's not surprising that the fine Italian hand visible at Craig Stoll's superb Delfina, next door, appears in every detail of this tiny spot. At a few tables indoors and a few outdoors you can enjoy delectable crisp-crusted pizzas (our favorite: the salsiccia, topped with house-made fennel sausage, tomato, bell peppers, onions, and mozzarella) and lovely antipasti (including salumi; fresh-stretched mozzarella; a divine spicy cauliflower salad scattered with capers, garlic, and Calabrian... More »
When tiny Delfina expanded into the comparatively massive storefront next door, the restaurant became much more comfortable, more chic, and (if it was possible) even more popular. Happily, the exciting rustic Italian cooking stayed the same. Whether it's a deceptively simple pasta (spaghetti with plum tomatoes, garlic, olive oil, and hot chiles) or a more demanding risotto (perhaps made with butternut squash, fonduta, and truffle oil), everything is devised with care and prepared with a... More »
A key to the success of Delfina's splendid panna cotta is the buttermilk that is its very essence. The richness of this primary ingredient gives the dessert a silky, luxurious quality not often encountered in the culinary world. One of the simplest sweets ever conceived (its name means "cooked cream" in Italian, and that's just about all it is), panna cotta is perfectly representative of Delfina, a restaurant that revels in simple flavors beautifully prepared and presented. Craig and Anne... More »
If you've ever wondered how Delfina could get any better, revisit the place now. The remodel is finished, adding seats to the front and space in the back, as well as a wood-fired oven. The restaurant is both larger and more comfortable -- and you'd never know that it wasn't always like this. More »
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