Delfina Restaurant

Delfina Named TOP 25 BISTROS & TRATTORIAS 2012

delfina — Thu, 19 Apr 2012 23:03:57 +0000

The simple neighborhood air of this restaurant notwithstanding, ask a dozen people who serves the best Cal-Ital cuisine in the city and one-third to one-half of them will say Delfina. Craig

Photo courtesy of: Veal Cheeks

Stoll’s obsession with the local terroir shows up in dishes like a house-made wild boar sausage with a lentil salad, paccheri pasta with blue-nosed sea bass or wild nettle pasta (when nettles are in season), and mains like sand dabs in acqua pazza with tomatoes and olives. It’s extremely popular, and since it’s on the smaller side, you will need to book well in advance of your visit.

Passover at Delfina

delfina — Tue, 20 Mar 2012 06:09:15 +0000

It’s Passover time again and we’re celebrating as usual: with a week’s worth of holiday-inspired menu items sprinkled-in amongst the standard bearers on our daily changing menu. This is not a Seder in any sense of the word, but rather a chance to share our own traditions-some old, some new.

Keep an eye out for Veal Tongue Dolce-Forte, Delfina’s Edible Seder Plate, Passover Ribollita, a couple of Brisket Renditions and of course Stoll Family Matzoh Ball Soup with walnut-centered matzoh balls. This year we also have the privilege of serving Beauty’s freshly baked matzoh, made in Oakland by (our former pizzeria sous chef) Blake Joffe. Please note: this is not kosher nor do we claim 100% authenticity. We can, however, promise the usual Delfina spirit, delicious food and fun.

Reservations 415.552.4055

A “San Francisco Winter” Red Flight

Ashley — Thu, 12 Jan 2012 20:58:53 +0000

Rumor has it this sun-filled beginning to an unusually dry season will be coming to a cloudy, misty close at the end of the week. To grab hold of the sun’s final rays we’ve created a “San Francisco Winter” Red Flight, complete with four bright and refreshing red wines that make a mockery of the heavy, tongue numbing wines the rest of our chilled continent is forced to endure.

As part of a current and growing wine trend here at Delfina, all four of these are tiny production wines with a lot of personality. From a garagiste in the hills of Aosta to a freethinking legend at the center of the Chianti region in Tuscany, these wine producers provide us with the perfect San Francisco toast to our renegade winter.

22 ways with fresh greens

delfina — Wed, 04 Jan 2012 18:15:47 +0000

January, 2012 | Sunset Magazine

Spinach, chard, pea shoots, and kale are just a few of the greens that take center stage in these healthy and hearty dishes. Click to read two recipes from Chef Craig Stoll.

Collard Greens with Guanciale and Chiles
San Francisco chef Craig Stoll jokes that the nontraditional greens with classic Italian seasonings make this dish “Southern/Italian—as opposed to southern Italian.” It’s worth it to track down guanciale—rich, sweet Italian-style bacon—and fruity, hot Calabrian chiles.

Photo: Yunhee Kim; Styling: Robyn Valarik

Get the recipe here.

…

Tagliatelle with Nettle and Pine Nut Sauce
At Delfina in San Francisco, Craig Stoll serves this delicate, fresh-tasting sauce over house-made nettle pasta. Nettles, which grow wild in many parts of the West, have small stinging hairs when raw, but once cooked, they’re safe to touch.

Photo: Yunhee Kim; Styling: Robyn Valarik

Get the recipe here.

Paolo Bea Wine Flight

delfina — Fri, 23 Dec 2011 17:34:20 +0000

“This is our holiday gift to you,” says wine director Chris Wright. During the week before Christmas and throughout the start of Hanukkah, we’re offering a flight of four wines made by the notorious Paolo Bea of Umbria. With one white (that he’s producing for nuns), one orange (that’s so delicate Chris is known to tear up when talking about it), and two reds (a beautiful duet of a sagrantino blend followed by a powerful 100% sagrantino) this flight is something so special that we reserved specifically for this time of celebration… aka when you can indulge a little more than normal.

Christmas Eve at Delfina

delfina — Thu, 22 Dec 2011 17:30:23 +0000

Only our second year to be open on Christmas Eve, we’re excited to again offer our take on the Feast of Seven Fishes. In Delfina style, the menu will be a la carte but weighted heavily with dishes from the sea. If you want ideas about a few specific dishes, let me know. We’ll be open from 5 – 9pm that night.

Hanukkah at Delfina

delfina — Sun, 18 Dec 2011 17:26:30 +0000

Over the week of Hanukkah, Delfina will be highlighting a few traditional (and a few not-so-traditional) dishes on our daily changing menu. One thing’s for sure, latkes. As Craig says, “Hanukkah’s really all about the fried food.” We’ll be showcasing these potato pancakes in a variety of ways, for example Duck Fat Fried Latkes with Quince Marmalata and Creme Fraiche. You can also expect to see specials such as: Beef Brisket Dolce Fuerte, Cured Salmon with sesame and caraway carta di musica, Hanukkah donuts and more.

Celebrating Truffle Season and Our 13th Anniversary!

delfina — Sat, 22 Oct 2011 18:01:52 +0000

Monday November, 14
Tuesday November,15
Saturday November, 19
Delfina’s 13th Anniversary!

Each year Delfina sources top quality Piemontese white truffles and offers them up with an a la carte menu inspired by the rich dishes and ingredients of the region. This year we are excited to have them for three nights, including an evening to celebrate our 13th Anniversary! The truffles are optional and may be shaved over any dish(es) on the menu. Expect to see a selection of wines tailored to fit the evening, some favorite dishes from years past as well as some new items from the kitchen.

Delfina’s 3rd Holiday Bazaar

delfina — Sat, 22 Oct 2011 01:20:31 +0000

You already know their talents in the kitchen and on the floor, their passion for food and their friendly demeanor – but what does our staff do when they’re not at our restaurants? Join us at our 3rd Holiday Bazaar on Sunday December 11 to review a selection of crafts and homemade goodies brought you by the talented Delfina Restaurant Group Staff.

Jewelery, photography, baked goods, holiday cards and more!

Welcome Chef Dylan Montaño

delfina — Fri, 21 Oct 2011 18:09:42 +0000

Delfina Restaurant is happy to bring Chef Dylan Montaño into our family as the new Chef di Cucina. Dylan steps into the kitchen just as we say goodbye to Chef Matt Gandin after nearly a decade. Most recently Chef of Traci de Jardins’ Manzanita restaurant at the Ritz-Carlton, Lake Tahoe, Dylan worked for three years taking it from launch (as Sous Chef) to full steam (as Chef). Prior to that he was in Tamarindo, Costa Rica as Chef/Owner of La Laguna Cocodrillo, which was rated Top 10 Food Destinations in Costa Rica by Costa Rico Tico Times. His San Francisco pedigree also includes a stint at Quince and a three year every-station, every-position tour at Jardiniere.