RISTOBAR in the news: check out what people are saying about San Francisco's destination for rustic Italian fare.

Archive for August, 2010

08.10.10 | GOING INSANE ABOUT PIZZA BY MICHAEL BAUER

San Francisco Chronicle – Inside Scoop
“At this Marina-area restaurant, Angelo Auriana’s pizza is more oval than round, served on a rectangular cutting board. The crust has a flatbread-like crispness and a complex hint of yeast. The five topping combinations include Market Street, with smoked mozzarella, Calabrian chiles and wilted escarole; Lombard, with tomato sauce, fior di latte cheese and a mix of oregano and basil; and Vesta, the most complex melange, featuring a wash of tomato sauce, ricotta and fennel sausage blanketed with tissue-thin slices of speck and a lacy scattering of arugula.”
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08.01.10 | FIRST IMPRESSIONS: TO BAKE OR NOT TO BAKE? THAT IS THE QUESTION ON THE BREADBASKET

Culinary Trends magazine
“The key is to send out foods that increase, rather than decrease, diners’ appetites. The idea is to “start with an empty stomach and slowly elevate in a smooth manner so when the meal is finished, no one is uncomfortably stuffed” says Chef Gary Rulli.”

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07.31.10 | FORAGING ON THE STREETS OF SAN FRANCISCO

Financial Times
“Chef Gary Rulli – the man behind Marin County’s Emporio Rulli and San Francisco’s Ristobar and Il Caffe at Union Square – keeps things even closer to home. He has recently planted a garden on a slope above his house in Marin growing heirloom tomatoes, Tuscan kale, fresh herbs and summer squash. The produce is supplements rather than replaces his existing suppliers, “but it’s looking to become a pretty big supplement”, Rulli says.”
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