Fiorella Polk
Italian restaurant · Polk Gulch
2238 Polk St, San Francisco, CA 94109
Highlights
Wood-fired pizza, pasta & wine in a retro bistro setting
Wood-fired pizza, pasta & wine in a retro bistro setting
"We love the original Fiorella in the Richmond, and this outpost on Polk Street makes food that’s just as good, in a larger space so you’ll have a better chance of getting a table when you walk in with a few friends. The pizza crust is light and airy, and topped with things like clams and guanciale. Fill out the table with a few dishes from the antipasti section, especially the butter beans with kale that’s in the running for our new favorite small plate." - will kamensky, julia chen 1, ricky rodriguez
"This is the second location of the popular Outer Richmond restaurant, bringing its thin-crusted Neapolitan pies, calzones, and plates like octopus and pork chops to Russian Hill. There’s also plenty of handmade pasta and charcuterie, and a larger bar than its original spot, with wines from Italy and California, and low ABV cocktails like a Fiorella spritz (prosecco, Cappelletti, orange)." - Eater Staff
"Those pillowy Neapolitan-style pies are even better dropped fresh on the table. Fiorella’s two locations, Clement Street and Polk Street, reopened for indoor dining on May 14, with both accepting dinner reservations for up to six people and reserving a few tables for walk-ins." - Becky Duffett
"It’s best to come to Fiorella Polk with reservations so you don’t end up waiting, which is actually perfect - with a set day and time, your friends will have a harder time backing out last-minute. Split a few great pizzas and pastas like their carbonara pie and linguine vongole, and make sure they face the big front windows so they can see everyone having fun on Polk and inevitably want to join in." - Will Kamensky
"The Outer Richmond doesn't get heavy tourist foot traffic, but Fiorella might be reason enough for a visit. Before you even get to the pizza, you'll be struck by the custom-designed wallpaper depicting local legends and landmarks—but then, the pizza arrives. Among the crispy, thin-crust, wood-fired pies, the winner might just be the burrata pizza, topped with San Marzano cherry tomatoes, fresh basil, and an entire ball of savory, fresh Di Stefano burrata. A rotating special pie—usually an especially eclectic combination—benefits the arts program of a local elementary school, while the breakfast pie is enough of a draw to make this a great brunch destination." - Carey Jones
