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Get in My Belly! The Top Things to Eat This Week

San Francisco's food editors anoint their current must-haves.

Blood orange, fennel, porcetta at La Nebbia.

Blood orange, fennel, porcetta at La Nebbia.

I've been excitedly waiting for La Nebbia—the second restaurant from Massamiliano Conti and Lorella Degan, the most lovely owners of La Ciccia—to open. And last week, it finally did. There's pizza, there's lasagna, there's a "prosciutto bar," and there's great wine. Highlight of the night: a plate of thinly sliced pancetta with blood orange and fennel. Noe Valley just got a lot tastier. —S.D.

Fang is the restaurant owned by Kathy Fang, the daughter of the owner of House of Nan King. I really dug her shrimp dumplings, stuffed with chunks of shellfish and liberal amounts of ginger. The exterior is ever-so-slightly sweet and salty. Dip them into the housemade fermented black bean and dried chili sauce. Repeat. —C.A.

The sweet new neighborhood spot, Ala Romana, serves a super fluffy gnocchi folded with nettles. Right now they're dousing it with a guinea hen ragu, which is lovely with a glass of red on a cold winter's night. —C.A.

A new coffee shop called Artis just slipped on Fourth Street in Berkeley. The deal here is that they roast beans to order, so you can choose light, medium, medium-dark or dark at the counter. I like that they offer soy milk and almond milk—something that's very on-trend right now—and there's a stream-lined decor that feels less hipster, more modern and clean. —C.A.

Sara already mentioned the addictive clams and cabbage at TBD, but I've got to give a shout out to their housemade soft serve. Since I'm addicted to slightly savory desserts, the salted persimmon flavor they're serving now totally grabbed me. Chef Mark Liberman serves it with a nice heaping scoop of warm cinammony persimmon compote on the side, which plays to my other dessert weakness: hot and cold elements in one bite. —C.A.

 

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