San Francisco is no stranger to the so-called "fine casual" movement, pioneered by the likes of Souvla, Little Gem, and now Corridor, where there’s an elevated level of hospitality accompanying traditional counter service (servers checking in, taking drink orders, et cetera). Joining that group today, August 17, is Barzotto, an order-at-the-counter pasta bar on Valencia from chef Michelle Minori and owner Marko Sotto (RN74, Beretta).
Minori brings lots of pasta experience from Ne Timeas restaurant group (Flour + Water, Central Kitchen), where she most recently was the executive sous chef, as well as having worked at Acquerello, La Folie, and more, and she’s created an affordable menu of pastas, salads, gelato, and a few small plates, which you can see in full here. There are also California and Italian wines to pair, as well as a retail component with handmade pasta to cook at home.
The space is reminiscent of the industrial decor spreading across the globe, with lots of white tile, wood, and gold accents, and the main attraction is the open kitchen, where pasta assembly is in full view of diners, with cooks rolling, cutting and extruding pasta by hand.
Barzotto is now open Wednesday through Sunday from 11 a.m. to 10 p.m., and will expand to seven days a week in one month.
