AltoVino

"There are a lot of Italian restaurants in SF, and especially in Nob Hill. But what makes Altovino stand out is its easygoing energy—we’d feel just as comfortable swinging by for an impromptu solo bowl of bolognese as we do making a reservation with someone we’ve shared a sink with for four years. The lights are low, the pasta is great, and the wine keeps flowing. And if the conversation reaches a lull, you can play “count the cable cars” as the trains rumble by." - julia chen 1, patrick wong, lani conway

"At this nice-casual Italian spot in Nob Hill, sourdough bread comes free and with a side of olive oil. That’s great news for our wallets, since nothing pains us more than paying the equivalent of a month of Netflix for a tiny plate of side bread. The move: swipe a slice through the leftover pasta sauce, and make sure that sauce is either the 10-hour bolognese or the tomato sugo with guanciale and a calabrian chili kick." - julia chen 1, patrick wong

"Altovino is a Nob Hill Italian spot that we like for rustic, Californian-influenced pastas and an intimate vibe that makes it easy to hold a conversation with the person across from you. Their $135, four-course Christmas Eve prix fixe menu gives at least three choices per course. Some of the dishes you’ll find include marinated bay scallop crudo, pappardelle with 10-hour bolognese, grilled mondfish with brassicas, and a crostata al limone for dessert. Check out the full menu and make reservations here. " - ricky rodriguez

"Chef Nick Kelly’s restaurant centers classic Italian dishes with great ingredients, and it’s a great neighborhood spot. The seasonal menu will feature items such as the raviolini filled with Brentwood corn passatina or check out the favorite pappardelle with 10-hour bolognese." - Dianne de Guzman, Eater Staff

"AltoVino, another venue where Chef Nick Kelly works, serves anchovies on crostini with caponata." - Dianne de Guzman