Morella delivery

Morella Is the Flashy New Argentinian Italian Restaurant in San Francisco’s Marina | Eater SF

"Opened over the weekend on Saturday, November 9, this Argentinian-Italian restaurant is the latest venture from entrepreneur Kingston Wu’s Proof Positive, taking over the former Dorian space with an emphasis on full-service dining and a fair dose of opulence. Menu highlights include pastas such as pancetta gnocchi and ravioli stuffed with Dungeness crab; indulgent starters like bone marrow crostini and porchetta sliders; asado served hot off a massive, flaming grill; and a whole Iberian ham leg hand-sliced tableside during service. Chef and co-owner Jesus Dominguez shaped the menu with a careful hand: he didn’t want to tread too far "out of the box," keeping the dishes approachable for Marina diners while also delving into the iconic dishes and culinary themes that capture the transatlantic fusion between Argentinian and Italian cuisine (Between 1880 and 1930, millions of Italians emigrated to Argentina, reshaping the South American country’s demographics and leaving an enduring impact on its food culture). A veteran of a two Michelin-star restaurant, Dominguez emphasizes convivial asado traditions: "Argentinians really do enjoy doing their asado," he says. "It’s always basic, like, let’s get together and create asado starting with sausages, with short ribs, with steaks. That’s where my inspiration comes from, because it’s something that I enjoy doing with my friends as well." The operation even purchased a hulking $6,000 asado grill; the asado selection includes Argentinian-style sausages ("think duck apple brandy, pheasant bacon, et cetera"), picanha steaks and rib-eyes, braised short ribs, and sweetbreads, plus a Milanese (chicken pounded flat, breaded, and fried, served with smoked ham, mozzarella, and marinara) and pasta nods like Dungeness crab-stuffed sorrentinos. Co-owners Sean Doolan and Shane Caudill (bar manager and general manager, respectively) organized the cocktail menu into four sections—"Messy," "Sassy," "Classy," and "Spritzy"—with items such as a Negroni punched up with green grape and sparkling rosé; the "Caffetini," supercharged with both yerba mate and cold brew; a heady Manhattan; a house spritz with Italian bergamot, vanilla yogurt, and blanco tequila; and a Fernet con coca. "The space has a lot of personality, so making this cocktail program, we were like, let’s add personality to the menu as well," Doolan says. The restaurant is open Tuesday through Sunday for dinner with late-night hours on Fridays and Saturdays; reservations are available on OpenTable." - Justine Jones