Corzetti
Italian restaurant · Union Square ·
Ligurian coastal fare with seafood ciuppin, pasta, and cocktails
Ligurian coastal fare with seafood ciuppin, pasta, and cocktails
"Adriano Paganini’s coastal Italian restaurant located in Hotel G serves as the downstairs dining anchor beneath the new upstairs lounge; no additional menu details were provided in the text." - Paolo Bicchieri
"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
"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
"At Corzetti, the corner spot by Geary and Mason that smacks of old‑school Italiano, I indulged in cioppino (called ciuppin here) whose tomato-y broth and base provided a round mouthfeel with simmering peppers and herbs; the bowl included head‑on shrimp, mussels, and clams and came with comforting side orders like crispy fritto misto and sharp crudo. The place felt instantly familiar and dreamily soulful." - Eater Staff
