Ristobar is located in San Francisco's beautiful Marina District. Please make your reservations today!

| 2.23.12 A new chef worth watching – Bauer

Read Michael Bauer’s recent review of Ristobar featuring our new star chef Michele Belotti.

3.31.11 | SFGATE – New places in the Top 100 Bay Area Restaurants

Sunday is the day I work toward all year — it’s the publication of my Top 100 Bay Area Restaurants guide. I’ve been compiling the annual list for 16 years, and I become more frantic as I get closer to the deadline and have to finish visiting the new places under consideration and returning to ones from the previous list to see if they still pass muster.


1.14.11 | RISTOBAR, An Introduction

1.14.11 | Chef’s Secrets – Michael Bauer

Michael Bauer features one of Chef Angelo’s unique recipies in his Chef’s Secrets column on SF Gate. Read the whole article here: http://tinyurl.com/6cddqrv

1.5.11 | Where to eat in 2011: The Examiner

With this roaring, super-Italian restaurant and wine bar, Gary Rulli, the king of Italian pastry, crosses over to the savory side. We have no shortage of this genre in San Francisco, but Ristobar is the most urbane, the most Italian, the most European. You realize this with your first bite of a suave Angelo Auriana pasta, a roasted quail, a delicate cardoon custard or a hot, crunchy crochette — each paired with a glass of distinctive Italian wine.

Read more at the San Francisco Examiner: http://www.sfexaminer.com/entertainment/food-and-wine/2010/12/where-eat-2011


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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