Itria
Italian restaurant · Mission ·
Modern Italian fare featuring crudos, fresh pasta, and seasonal dishes
Modern Italian fare featuring crudos, fresh pasta, and seasonal dishes
"This Mission spot is the rare place that excites us every time we come back—and not just because their Californian-Italian dishes change with the seasons. The fresh raw bar dishes get added texture from unexpected toppings like salty sea beans. And the excellent vegetable- and seafood-heavy pastas are as gorgeous as they are well-executed. Cabbage is paired with bacon and saucy pumpkin butter, and Itria’s take on spaghetti amatriciana uses smoky bits of octopus instead of guanciale. Fantastic seafood and bowls of carbohydrates aside, the minimalist, wood-filled space will draw you back for standing dates or catch-ups over a bottle or two of wine." - julia chen 1, lani conway, patrick wong
"Itria is a Mission restaurant and raw bar that manages to make their menu of pastas seem fresh and exciting. Everything at this rustic, wood-and-brick-filled spot changes depending on the seasons—but expect to pair things like oysters and bluefin tuna tartare with ragu-coated gramigna and orecchiette with grilled rabe pesto and sausage. The fact that the dishes on the menu rotate out so often is actually the excuse you need to return monthly." - julia chen 1, lani conway, patrick wong
"Though its name comes from an obscure ancient Syrian word for "pasta," this welcoming, easygoing retreat draws in a lively crowd with Italian cooking that's appealingly modern. Chef Daniel Evers employs a confidently uncomplicated approach, bringing a light touch to classic flavors and allowing simplicity to shine.The first half of the streamlined menu highlights buoyantly fresh seafood in the form of crudo, as in dayboat scallops accented with preserved lemon and sea beans. To follow, house-made pastas that show a skillful hand, like wavy mafaldine matched with pecorino and egg; or artfully stuffed cappelletti with winter squash. An affogato of fior di latte gelato and brown butter crisp makes for a fittingly unfussy finale." - Michelin Inspector
"At Itria, frequently changing housemade pastas and fresh crudos are the name of the game. Which is why your table will quickly fill up with bowls of squiggly gramigna with tender ragu bianco and an assortment of oysters and scallops after you’re seated in their bustling dining room. Itria has a pretty extensive wine selection, too, making it a great place to bring a date to celebrate a special occasion, unwind after a long week with a group of friends, or post up at the bar alone for pasta and wine." - julia chen 1, lani conway, ricky rodriguez
"At this demure and modern Mission restaurant, interesting, rich, fresh pasta is balanced by a refreshing category of zingy crudo — this is the vision of chef Daniel Evers, who opened Itria in 2021. The handmade pasta is fantastic and seasonal — if you see a variety with corn on the menu, order it without hesitation, but also don’t sleep on the simple-sounding spaghetti with anchovies and caramelized onions. To make things even more interesting, the beverage staff will be happy to guide you through a sake pairing session — an unusual, but weirdly amazing move for an Italian restaurant." - Flora Tsapovsky