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Inside Fiorella’s New Pizza Perch on Polk Street

The sequel to an Eater 38 favorite with darker vibes in Russian Hill

Eater 38 Essential SF restaurant Fiorella, est. 2016 in the Richmond, is poised to become a new essential dining destination in Russian Hill, too. Partners Boris Nemchenok (managing director) and Brandon Gillis (culinary Director) open their new Polk Street Fiorella location this Thursday, March 7.

Melinda Turner designed the new Fiorella, with darker hues than the original (they’re more reminiscent of Fiorella’s new Richmond District sister restaurant, Violet’s Tavern). But the new Fiorella Polk still sports a splash of the same, vibrant wallpaper as Fiorella Clement: A toile from Brooklyn’s Flavor Paper with repeating portraits of Bay Area sites (like Alcatraz and Fairyland) and local royalty (such as E-40 and Alice Waters).

For existing fans of Fiorella, “You’ll walk in and be like, okay this is Fiorella — but it definitely has it’s own characteristics,” says Nemchenok.

The new space (formerly Gioia Pizza, which is moving to a smaller Hayes Valley location) seats 35 in its dining room, with space for 12 more at a marble bar. Bar seating boasts views into an open kitchen and the restaurant’s beating heart: A custom Mugnaini wood-fired oven imported from Italy.

Like in the Richmond, that oven will turn out thin-crusted Neapolitan pies, calzones, and plates like octopus and pork chops — though with some neighborhood-specific menu items from executive chef Eli Franco and chef de cuisine Matt Donnellan. New areas of emphasis include house-made pastas and charcuterie: The whole menu is here.

Starting Thursday, Fiorella is open at 2238 Polk Street from 5 p.m. to 10 p.m. Sunday through Thursday and till 11 p.m. Friday and Saturday, with brunch service to come.

Outside the new Fiorella location at 2238 Clement Street
Melissa Turner, who also designed the original location, designed the new one
A large table at the new Fiorella Polk
Looking toward the bar area of Fiorella Polk
Bar seating and a view of the restaurant’s wood-burning oven
“Bay Area Toile” wallpaper
More seating and darker colors at Fiorella Polk
Bar seating for 12
Wine, selected by wine director Chris Tarbell
Mortadella pie (fonduta, pistachio, and cherry bomb salsa verde ($19)
Low-ABV cocktails from bar consultant Patrick Poolevorde
Linguine vongole
Broccolini Calzone (provolone, mozzarella, ricotta, banana peppers)
A cross section of the Broccolini calzone
Winter chicocry Salada alla Romana (anchovy, egg, parmigiano pangrattato)
Crispy pig ears (with honey and calabrian chili agrodolce)
Mortadella pie
Fiorella Cannoli (ricotta, candied orange peel, chocolate, marsala, and pistachio)
A spread of dishes at Fiorella

Fiorella Polk

2238 Polk Street, , CA 94109 (415) 829-7097 Visit Website
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