San Francisco, US
An on-trend trattoria set in what was an old stable, from a high-flying chef with some serious culinary clout. In charge of proceedings is Bay Area native David Nayfeld, who returned to his hometown in 2018 following a tenure at New York’s Best of the Best resaurant, Eleven Madison Park. The moniker translates as the slang phrase for ‘that’s so cool’, and it is. But rest assured, everyone’s welcome here – warm hospitality and an approachable menu makes sure of it. The family-style food is an exciting roll call of all the stuff you really want to eat, served in rustic-luxe space centred on an open kitchen and framed by Crittall windows and hanging greenery. Communal tables and intimate nooks along with an eclectic soundtrack ensure everyone feels at home. Meat is cured on site, pasta is always homemade and Parmesan-topped pizza pies from the wood-fired oven – fondly nicknamed ‘Loretta’ – are up there with the very best. Fire-roasted chicken – spatchcocked and glossy with agradolce, chillies and onions – bolsters the mains, and Nayfeld’s modern take on Cucina Ebraica (Jewish-Italian) cuisine is well worth a deep dive – think chopped, flamed duck liver with decadent chicken mousse. This one’s a hot ticket, so book ahead or be prepared to join the line.
838 Divisadero St, Alamo Square, San Francisco, California, CA 94117