Frascati

www.frascatisf.com

Visit date: January 31, usually once every other month

Frascati is the quintessential neighborhood hangout – solid rustic Italian food, great atmosphere, friendly owner/staff who know me by name. It’s no wonder I hop in there at least once every other month. Sometimes it’s for a full meal, and sometimes just a glass of wine or dessert. When the weather’s nice, they setup tables outside and I enjoy the sun with a glass of Prosecco. Cable cars filled with tourists pass by with an envious look. Life really doesn’t get better in San Francisco.

For dessert, Frascati has a killer apple cobbler with lots of crumble topping and served hot with a heaping scoop (probably the size of 2 regular scoops) of vanilla ice cream. To the very end, each bite has apple, topping and ice cream. I never run out of one before the other. I recommend sharing the apple cobbler because it’s big, probably 4” in diameter. But if I want something lighter (still plenty to share), the affogato is perfect – vanilla ice cream with espresso poured over top and a chocolate chip biscotti (which I have tonight).

Some other really tasty dishes, but not pictured below include:
- Monterey bay sardines with meyer lemon aioli, chili oil, micro greens and grilled ciabatta
- Duck confit salad with baby spinach, red onions, dried cherries, gorgonzola cheese and balsamic reduction
- Maple leaf duck breast with herb spaetzle, hearts of palm salad, wild arugula, scallions and huckleberry sauce
- Roasted half chicken with baby artichokes, cipollini onions, herb bread crumbs baby spinach, fingerling potatoes and lemon-oregano jus
- Grilled pork chop with potato puree, bacon braised romano beans, tomato-olive compote and cipollini jus
- Fresh pappardelle with wild boar sugo, roasted tomato, baby spinach and pecorino romano

russet potato gnocchi with melted shallots,
butternut squash, black trumpet mushrooms,
parmesan and white truffle oil

One of my favorite gnocchi's in town. It's a little denser with a nice sear to give it some more texture. The accompaniments differ as seasons change and it's always good. It's like craving pasta but without the pasta. Of all the menu items, the gnocchi really is my go to dish.

octopus salad with potato confit, wild arugula,
black olives, blood orange and chorizo vinaigrette

Perfect combination of salty and sweet. The octopus is cut into thick chunks, not overcooked nor rubbery.

roasted rabbit risotto with roasted shallots, prosciutto,
carrot puree, baby spinach and parmesan

brussel sprouts with capers and brown butter

affogato - vanilla ice cream with espresso and biscotti