Barberio Osteria
Restaurant · Mission
557 Valencia St, San Francisco, CA 94110
Highlights
Wood-fired seafood, handmade pasta, seasonal Italian fare
Wood-fired seafood, handmade pasta, seasonal Italian fare
"This neighborhood Italian restaurant comes from the team behind Altovino including chef Nick Kelly, wife and AltoVino wine director Calli Martinez, and business partner Saul Magana. As at the sister spot, they’re letting the menu rotate regions with the seasons so while winter might mean triangoli stuffed with squash, mascarpone, Parmigiano, and warm spices, summer should bring Southern Italian island food — and anchovies — to the table. Don’t skip a glass of wine; the entire list comes from Italy save for a few bottles of French Champagne." - Flora Tsapovsky
"Dish: Whole oak coal roasted mackerel The whole mackerel roasted over oak coals at Barberio Osteria in the Mission is perfectly charred on the outside and juicy within. It’s a flaky masterpiece, surrounded by salsa verde, Calabrian chiles, green olives, onion, herbs, and a charred lemon. Squeeze the lemon, coat it in salsa verde, and chase your forkful with a Calabrian chile for the ideal acidic, herbal, and spicy bite. The other great news is that you can choose from three different fish options, depending on your group size and appetite: mackerel (1-2 people), petrale sole (3-5 people), and chili pepper rockfish (2-4 people). " - julia chen 1, ricky rodriguez
"At Barberio Osterio, Chef Nick Kelly prepares anchovies with salsa verde and buffalo mozzarella whey-poached white asparagus, Calabrian chiles, caperberries, and mustard greens." - Dianne de Guzman
"Locanda is Delfina’s younger sibling, and brings a different, more experimental vibe to the pasta scene. Linguine and clams is paired withi green garlic, pickled chili and chervil, while agnolotti is stuffed with wild nettle and castelmagno cheese." - Ellen Fort
"In keeping with Italian tradition, Locanda’s chef Melissa Reitz will serve an all-seafood dinner with a four-course, family-style meal. Dishes like sunchoke tortelli with Dungeness crab and wild nettles, and fantasia di pesce with grilled cod, manila and razor clams, Tomales mussels, gulf shrimp, smoky brodo, and pickled chili mayonnaise. Dinner is $150 per adult, $75 for children, and $72 for wine pairings (prices are all-inclusive of tax and gratuity)." - Ellen Fort
