Limoncello

"In a neighborhood full of tourist spots, Limoncello stands out as a restaurant for locals. The menu is full of familiar Italian favorites like pasta alla vongole, eggplant rollatini, and chicken parmigiana, but if you only have time for a single visit, get the rosetta al montasio, a housemade pasta with rich cheese and prosciutto doused in a creamy tomato sauce. The old school, tender vitello piccata is also a standout. You’re better off skipping dessert at most restaurants around the North End, but here, we refuse to leave without an order of the airy tiramisu and their housemade limoncello." - lala thaddeus

"Tucked away on the lesser-frequented North Street parallel to the notorious Hanover, Limoncello has quietly sprung onto the North End’s food scene as a must-eat destination perfect for date nights, family get-togethers, or the solo eater who finds solace in the company of a good meal. Limoncello excels at setting the ambiance of how Italians really eat: Start with some wine, their hyper-local Calabrian-style antipasto, then move onto the main attraction of “Rosette Al Montasio,” homemade pappardelle arranged like roses, cooked with prosciutto, cheese, tomato, and truffle. Of course, it all ends with a shot of homemade limoncello." - Nathan Tavares, Tommy Ranucci

"At Limoncello in Lower Nob Hill, sausages hang over a loaded deli case, shoppers browse the aisles of shelves well-stocked with every Quadratini and San Pellegrino flavor, and friendly staff wrap up sandwiches from behind the counter. Those sandwiches are the main reason we return to this Italian deli as often as Adele gravitates to tear-jerking ballads. The fillings are classic Italian, from tissue-thin mortadella and hot coppa to eggplant parmesan and spicy marinara meatballs. We’re always pulled toward the Mafioso. Getting the colorful stunner stuffed with mortadella, prosciutto, bacon, and turkey, plus pepperoncinis that add a zippy tang is the best decision you’ll make today. Eat it on the sunny sidewalk tables, or take your sandwich to-go." - Julia Chen