Visit date: February 21
As of late, Farina is the first thought if I have a pasta craving. The second thought is Cotogna. They are both really good but I lean toward Farina since reservations are much easier to get. Cotogna is still too new with all its buzz so reservations are booked pretty far in advance for dinner at a decent hour. Cotogna is also much cheaper than its sister restaurant Quince. In any case, Farina is a great Italian joint in the Mission, a gem amongst all the taco, burrito and pizza joints.
My favorite dish of the evening is my dark chocolate taglierini served carbonara style. There is only the slightest hint of sweetness melded into a homemade pasta that is chewy, but not gummy. The pancetta garnish is simple and just the right touch. All of Farina's pasta dishes are simple and at the same time elegant enough for a fancy dinner or special enough for a 50th anniversary party. Understanding that Farina is Latin for flour, I can only expect the best pasta dish, and I have it. Pasta offerings change pretty often... another bowl please!
One of the other things I really like about Farina is the space. The restaurant is huge by San Francisco standards. The decor uses red accents such as the bar stools and spider-like light fixtures hanging from the ceiling. Both modern and homey at the same time.
 |
pan seared scallops served with a traditional Genovese potato and saffron sauce with Liguria salsa verde |
 |
handmade dark chocolate taglierini served carbonara style |
 |
homemade sage pappardelle served with stracotto of venison Genovese style |
 |
handmade modenesi filled with veal and prosciutto served in butter and black truffle sauce |
 |
housemade tiramisu |
 |
housemade Genovese puff pastry cannolo filled with custard |
The following 2 dishes I didn't eat tonight, but I have had them before. Again, wonderful handmade pasta with simple ingredients. The focaccia de recco oozes out cheese from between two pieces dough that is a cross between thin crust pizza dough and flatbread. Delicious! (Other ingredients are also available.)
 |
handmade handkerchief pasta with Genovese basil pesto |
 |
Focaccia de recco – stracchino cheese melted between two layers of thin bread dough typical of Recco (Liguria, Italy) |
No comments:
Post a Comment