Tosca Cafe: a lively North Beach staple serving classic and fresh Italian eats, cocktails, and that iconic bourbon-spiked “cappuccino” in a vintage, cozy setting.
"There are plenty of use cases for this North Beach institution. Over the century it’s been open, couples have come here to snuggle up on the maroon leather banquettes, first dates sit knees-to-knees at the candlelit bar, and groups can often be heard cackling while cheersing glasses of cognac hot chocolate. You’re definitely here for the atmosphere—vintage piano, stained glass, and retro jukebox included—rather than the food. But if you focus on the spicy bruschetta and bucatini that’s more cheese than pasta, you’ll have a great time." - julia chen 1, patrick wong
"If it weren’t for the assurance of Mariah Carey loudly telling everyone in the room that they are, indeed, all she wants for Christmas, you could easily slip into another decade during dinner at Tosca Cafe. The North Beach Italian restaurant is over 100 years old, and its main appeal is its old-school scene. Couples snuggle on slightly worn maroon leather booths and friend groups cram around almost-too-small tables, ordering another round of drinks while they admire the vintage jukebox and piano. You'll hear neighborhood regulars recommending their favorite dishes to tourists who have just wandered in. But take it from us: Tosca Cafe's entrees are mostly skippable, so focus instead on the appetizers and pastas. You’ll be happy enough digging around for the crunchiest chunk of bread in a spicy panzanella by candlelight, and slurping noodles from a plate of quickly congealing bucatini under a mural of men in fedoras. The long wooden bar usually always has free seats. So post up with a glass of wine or the house cappuccino that’s basically hot chocolate with cognac. And when you need solids, you can always order some passable salmon. Food Rundown photo credit: Patrick Wong Panzanella This salad is herby and tart, with a bit of bite. Some of the croutons arrive already sogged, but we still enjoy it and you will too. photo credit: Patrick Wong Focaccia Crusty and chewy, but bland. The pesto and butter served alongside help a little, but unless you’re bread-deficient for the day, we’d suggest skipping. photo credit: Patrick Wong Bucatini A satisfying dish to order with someone who won't mind a lull in conversation—because your mouths should be fixed on eating the pasta before it solidifies. Long strands of cheese and caramelized bits guest star on every forkful. photo credit: Patrick Wong Chicken Parmesan Flavorless and a tad rubbery. Get another pasta instead. photo credit: Patrick Wong Seared Salmon For anyone searching for something lighter, this is a good choice. It’s bright and acidic. You’ll forget about it as soon as you leave the glow of the candelabra chandeliers, but it’s the most reliably consistent of the entrees. photo credit: Patrick Wong Crispy Potatoes This side only lives up to half of its name. A dunk in watery salsa verde doesn’t help either. photo credit: Patrick Wong House Tiramisu Good and easy to share. If you’re not willing to walk the incline to another North Beach bakery for dessert, order this." - Patrick Wong
"It’s a North Beach institution, where movie stars and locals have mingled for years. Now its menu is a little more modern, though the pastas remain a favorite. Pro move: Grab a spot at the bar where pastas and cocktails are an excellent backdrop for conversation with your neighbors." - Ellen Fort
"Park Tavern's smoked deviled eggs come correct with bacon, pickled jalapeño and chives. “Personally I think [for] the perfect deviled egg, the filling needs to be creamy, but it needs to have great acid,” says executive chef Jennifer Puccio. “It also needs to have texture. And then the same thing with the topping needs to pop.”" - Rose Garrett, Caleb Pershan
"Tosca might not be the culinary powerhouse it once was — at least, not according to some experts — but the restaurant’s house cappuccino remains a San Francisco classic. The drink dates back to Prohibition when Tosca served it under the guise of being mere espresso and milk. In reality, it’s spiked with bourbon and cognac with a touch of chocolate." - Lauren Saria
