Newly open for dinner in Hayes Valley is Adriano Paganini’s pasta-centric A MANO (which means “by hand”), featuring pastas made in-house daily that are also affordable, ringing in at $12-$15, like paccheri with eggplant, capers, San Marzano tomatoes, and ricotta salata. (Personally, I can’t wait to try the mostaccioli and braised tripe.) There are also two pizzas and nightly specials.
It’s not all carbs: there are seasonal antipasti as well, with Monterey squid, ceci beans, tomato, and romesco, or a salad of gem lettuce, with fennel, radish, anchovy, ricotta salata, and capers. Chef Freedom Rains (Belga) has also worked at Boulevard, Flour + Water, and Incanto, so seasonality will play a big part.
There is a full bar, with Italian-rooted craft cocktails ($10-$13) from bar manager Matthew Campbell, and an all-Italian wine list. The upscale-casual space was designed by Hannah Collins Designs. No reservations. Lunch and brunch are coming soon. Open Sun-Thu 5pm-11pm, Fri-Sat 5pm-12am. 450 Hayes St. at Octavia, 415-506-7401.
There’s a full bar at A Mano, serving Italian-influenced cocktails. Photo: Aubrie Pick.
