Officially opening on Wednesday August 17th is BARZOTTO in the former St. Vincent space on Valencia. Chef Michelle Minori (previously executive sous chef of the Ne Timeas Restaurant Group: Flour + Water, Aatxe, Cafe du Nord, Salumeria, and Central Kitchen) is working with Marko Sotto (most recently director of operations for Adriano Paganini’s Back of the House restaurant group). The menu is all about freshly made pasta (five kinds daily), Californian and Italian wines (all wines are $10 by the glass, $40 by the bottle), and seasonal gelato.
Everything is designed to be affordable, with standards like cacio e pepe ($12) and a spin on bucatini all’amatriciana ($15) to seasonal selections, capping at $17 or so—there are also gluten-free versions. You can supplement your pasta with a couple of salads (with add-ons like chicken, an egg, or porchetta), or you can order a roasted half chicken ($15), porchetta (TBD), turkey meatballs ($8), and a few other items.
Dessert is all about housemade gelato, like a nitro coffee affogato with mint, or just topped with salted caramel and dark chocolate.
The renovated space has a lighter, airier, and industrial-modern look. You can also pick up dried and fresh pasta and sauces to bring home. Bottled beer and wine are also available for carryout or delivery. It’s meant to be casual: you order at the counter and your food will be brought to you.
Open Wed-Sun 11am-10pm; they will be open daily in a month or so. 1270 Valencia St. at 24th St., 415-285-1200.
A sampling of pasta dishes at Barzotto. Photo courtesy of Barzotto.
