Zuppa

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564 Fourth St. (at Freelon) San Francisco, CA 94107

415-777-5900

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SF Weekly
Recommended
Best Cured Meats
Award Winner 2006

Cuisine(s): Italian

Hours: Thu 11:30am-10:30pm, Mon-Wed 11:30am-10pm, Sun 5pm-10pm, Fri 11:30am-11pm, Sat 5:30pm-11pm

Price: $$$, $$$$

Payment Types: MasterCard, Visa, American Express
Attire: Casual.

Features: Private Party, Takeout

Serving: Dinner, Late Night, Lunch

Alcohol: Full bar
Reservations: Accepted, Online Reservations Available

Parking: Lot Available, Street

Description

The food is Southern Italian, and very good indeed; the setting is modern industrial chic. Don't miss the affettati (cold cuts, hand-sliced on a bright-red Tamagnini) or the thin-crust pizzas. Both the interesting wine list and the excellent cheese plate are all-Italian.

2006 | Best Cured Meats

The beautiful streamlined Tamagnini slicer occupying prime real estate in Zuppa's open kitchen looks as if it could be the star of an industrial design exhibit at SFMOMA, but it's not just for show: It's reputed to create the best and truest "cold cuts." (The special flywheel action doesn't heat up the preserved meats.) Put the Tamagnini to the test and order the grandioso assortment of afettati (cured meats), nearly translucent slices of best-quality prosciutto, Milanese salami, speck,... More »

Time to Eat

By Meredith Brody | Wed, November 23, 2005

A few weeks ago I realized a dream of long standing: I attended the festival devoted to silent films in Pordenone, Italy, called Le Giornate del Cinema Muto. I felt a trifle ashamed when I told people about my plans before I went. "It's not an eat... More »

Dinner Menu

Antipasti

Insalata Di Rucola
wild arugula, strawberries, pecorino, toasted almonds

Insalata Di Panzanella
grape tomatoes, toasted ciabatta, fresh basil, ricotta salata

Insalata Di Pulpo
grilled octopus, yukon gold potatoes, arugula, cerignola olives

Salsiccia
house made pork sausage with basil and pecorino in cast iron skillet

Affettati

Prosciutto Di Parma
18 month cured ham

Finocchiona
dry fennel salami

Coppa
spicy pork jow

Mortadella Di Bologna
pork & pistachios

Speck
smoked prosciutto

Pizze
Also Available: Add Affettati Or Anchovies To Any Pizz

Margherita
house made mozzarella & basil

Funghi
wild mushrooms

Calabria
pancetta, smoked calabrian peppers

Bianca
cauliflower, crescenza, coppa, olives

Primi E Secondi

Tagliarini Di Mare
delicate pasta, mussels, clams, marjoram, toasted breadcrumbs

Ragu Di Campagna
rigatoni, pork ragu, broccoli rabe, cacciocavallo cheese

Tagliatelle Alla Liguria
wide ribbon pasta, basil pesto, english peas, pecorino

Pesce Al Cartoccio
rock cod steamed in parchment, wild mushrooms, zucchini, lemon butter

Costolette Di Agnello
grilled lamb loin chops, cous cous, olive tapenade

Bistecca Alla Pizzaiola
meyer ranch black angus coulotte, tomatoes, capers, roasted garlic

Pollo All Forno In Muratura
whole wood oven roasted rocky jr. chicken toasted ciabatta, charred onions, assortment of vegetables serves two, please allow 40 minutes cooking time

Contori

Asparagi
grilled asparagus, shaved pecorino, olive oil

Fuoco
capay farms yukon gold potatoes, garlic, rosemary

Cavolfiore
roasted cauliflower, roasted garlic

Barbietola
capay farms beets, lemon, basil

Contorni Piatti
assortment of all four vegetables

Dessert

House Made Cannoli
sweet ricottoa creme, candied citron, toasted pistachios

Strawberry Rhubarb Crisp
mascarpone gelato

Warm Chocolate Torte
salted caramel gelato

Gelato Del Giorno
daily selection of artisan gelato

Affogato
mascarpone gelato scoop topped with espresso

House Made Biscotti

Looking for another city?

Zuppa

564 Fourth St. (at Freelon) San Francisco, CA 94107

415-777-5900

Description

2006 | Best Cured Meats

Time to Eat

By Meredith Brody | Wed, November 23, 2005

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