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Beretta

Several minutes into poring over our menus at Delarosa, my dining companion looked over at me and muttered, "This place is totally ripping Beretta off." That would be true if not for one important fact—Delarosa, which opened in mid-November on Chestnut street in the Marina—shares the same owners as Beretta, and ripping off is part of the plan. Consider for a moment the following: San Francisco can at times be a fractious town. Neighborhoods, like boroughs in New  York, are clearly delineated, with crossover limited to a few choice restaurants.

Foreign Cinema sparkles at night
sanfranannie @flickr

The restaurant question we get asked more than anything is definitely: "Where should we go for my friend's birthday party?" Generally speaking, the situation involves a party of 10, more than a party of 200, but this restaurant short-list can accomodate a wide scope of food preferences, ambiance and number of people. Since we're of the mindset that hard booze never hurts, we've put a star by the restaurants with a full bar. Go ahead now: Celebrate good times. Common!

With people like Momfuku's David Chang in town promoting his book and doing 7x7 panel discussions, all the talk in the food world has been about the NYC-SF rivalry in the food world. But it’s not only in the kitchen that the two coasts have their differences. Bartenders in New York and San Francisco have long had a rivalry, though it tends to be less contentious than the chefs.

08/28/099:00 am

Is Starbelly Different From The Rest?

(blog)
Henrik Kam

Though the name of this Castro newcomer, Starbelly, has most people thinking about Dr. Seuss, I'm going to go ahead and date myself as a '90s teenager by announcing that the restaurants name evokes nothing so much as the Bikini Kill song "Star-Bellied Boy." (Not to be confused with the Hole song "Star Belly"). In that riot-girl anthem the girls rock out, screaming "Star-bellied boy different from the rest, you're so different from the rest, prove you're different from the rest."

05/19/0911:41 pm

The Best Absinthe Cocktails in Town

(blog)

It was great to see last week's absinthe column by the New York Times' Eric Asimov. It was also great to be mentioned in his corresponding blog post. Just before the column ran, he came into town for a couple of nights, and on one of them I took him round to a couple of bars and later for dinner at RN74.

Cézanne's inspiration for this painting was a cocktail at the Alembic
Getty Museum

With my rapidly advancing age, marital state and experience working at Cantina on many Fridays over the last year, I have largely stopped going out on weekend nights. Bars are just too crowded, too loud. You know . . . too "too." And I don't even have kids.

But I had friend in town from LA this weekend who was interested in the SF cocktail scene, so Friday was a good chance to observe the weekend nightlife at a couple of the city's more happening cocktail outposts.

01/26/092:26 pm

Editor's Pick Best New Restaurant: Beretta

(article)

Every year, one restaurant becomes to the go-to spot for a night out, and 2008 brought Beretta: It offers cocktails concocted by some of the city’s best bartenders and an Italian menu, both in a hip, dimly lit, wood-floored restaurant in the middle of the Mission District that’s—drum roll—open until 1 a.m. The pizzas are solid, but it’s simple antipasti that ring true, including charred radicchio drizzled with saba, restrained bruschette and eggplant caponatina.

11/10/082:24 pm

Sharp Shooter: Beretta Hits the Bull's-Eye

(article)

Beretta draws in the crowds with cocktails and Italian.

Beretta draws in the crowds with cocktails and Italian.

Though there's no surefire formula for restaurant success in San Francisco, three assets can guarantee a long waiting list for a table: Italian food, great cocktails and a location at the intersection of up-and-coming and cool. If a restaurant is able to pull off this trifecta with panache, it's well on the way to becoming indispensable.

11/06/08 10:08 pm

Beretta

(restaurant)
Google Maps Link: http://maps.google.com/maps?f=q&hl=en&geocode=&q=1199+Valencia+St,+San+Francisco,+cA&sll=37.781536,-122.440845&sspn=0.012007,0.025148&g=1199+Valencia+St,+San+Francisco,+cA&ie=UTF8&z=16&iwloc=addr

2009 EDITOR'S PICK: BEST NEW RESTAURANT

2009 READER'S CHOICE AWARD: Best Cocktails

This quiet corner of Valencia once housed the Last Supper Club, which was given a complete face-lift before reopening in April 2008 as Beretta. A large communal table anchors the upstairs dining room, and the bar is now the focus of much of the action. Tables in the picture windows are great for people-watching.

Eats:What's on your menu.: <p>Chef/owner Ruggero Gadaldi (who also owns Antica Trattoria and Pesce—both on Polk Street) continues to cook according to his Italian roots, but at Beretta he’s turned his focus to pizza and antipasti. Pies are of the thin-crust variety, with blistered edges and restrained toppings—we’re fans of the potato, radicchio and Gorgonzola version. Antipasti change seasonally, but keep your fingers crossed that the eggplant caponatina with burrata cheese is available. The mostly Italian wine list is made for this kind of food, but you’d be remiss if you didn’t begin your meal with a cocktail, prepared from top-quality juices and spirits by some of the best in the business.</p> <p>MUST ORDER: Eggplant Caponatina and a Dolores Park Swizzle</p>
10/22/084:59 pm

The Economy Sucks: Go Out to Eat

(blog)
This is Beretta when you support it.


Clearly this whole economy thing is confusing us. On one hand, big-name restaurants are going gonzo and offering up packages like I've never heard of before. As Eater reported, "Big Restos Can, And Will, Ignore the Economy." Witness "Dining with the Stars:" For $1900 per couple, you can experience what you might call the ultimate progressive dinner, including Michael Mina, Cyrus and Meadowood.

Then, in the New York Times yesterday, an article in the Dining & Wine section entitled—"Across the Country, Restaurants Feel the Pinch"—reported of NYC: "Many restaurants say more customers are sharing appetizers, buying cheaper wine, ordering less wine and fewer courses, or just not showing up as much." It's a sentiment I've heard echoed by many restaurant owners in SF.