Corzetti

"Corzetti is one of the newer restaurants in Adriano Paganini’s restaurant empire, and it’s his testament to Italian coastal cooking. The walls are papered with lemon trees wherever the cherry red decor doesn’t show through, and the food is nearly as vibrant: seafood and shellfish ciuppin, Ligurian pasta fazzoletti al pesto, and Lambrusco spritzes. The restaurant also serves breakfast and lunch, with brunch on the weekends." - Dianne de Guzman, Paolo Bicchieri

"Dish: Focaccia di recco The focaccia di recco is the best thing on the menu of mostly solid Italian dishes at Corzetti in Union Square. It’s a thin flatbread with a snappy crust, and stuffed with creamy crescenza cheese. Adding mortadella is optional, but you should absolutely do it—the paper-thin slices lend a nice saltiness to every bite. Next time you’re in the area looking at cable cars and fancy boots, come here to snag a seat at the shiny bar and delve into this bread, preferably with a negroni present. " - julia chen 1, ricky rodriguez

"San Francisco diners are likely familiar with Adriano Paganini’s Back of the House restaurants, which include El Techo, a Mano, and local mini-chain Super Duper Burger. But his latest gets more personal, drawing inspiration from his childhood summers spent near the Ligurian Sea. Corzetti, located inside Hotel G near Union Square, serves seafood-centric and regional fare including seafood and shellfish ciuppin, a seafood stew similar to cioppino; pansotti in salsa di noci, a stuffed pasta filled with greens; and fazzoletti al pesto, a handkerchief-shaped pasta common in Liguria." - Lauren Saria

"Corzetti is a splashy, somewhat nautical Italian restaurant in Union Square (from the same people behind   and  ). The space is decked out with lemon-patterned wallpaper, red and white archways, and tiny portholes cut into the sides of each booth. For a place so elegant, the Italian dishes are good but not you-need-this-now amazing. The eponymous corzetti is almost overly rich with taleggio crema, and the soppressata-topped pizza is just solid. The brightest dish is the focaccia di recco, a crispy flatbread stuffed with creamy crescenza cheese and finished with paper-thin slices of mortadella (if you add it). Still, this is a nice option if you’re in the area showing around visiting family or want a visually stimulating dining room to drink spritzes, negronis, and wine.  " - Julia Chen

"The newest restaurant from the Back of House restaurant group is a testament to Italian coastal fare. That means diners can look forward to shellfish ciuppin, a seafood stew similar to cioppino, and snappy paired wines such as Muscadet and Chablis just kitty-corner from the Curran theater." - Paolo Bicchieri