After a yr accumulating accolades, San Francisco eating scene darling Che Fico is increasing downstairs with wine bar and market Che Fico Alimentari. The 60-seat restaurant and retail area opens subsequent Tuesday, April 30.
Impressed by the workforce’s travels to Rome, the alimentari — Italian for grocery or market — goals to enrich the upstairs restaurant with extra space for diners (recognized to line up for Che Fico beginning at 5 p.m.), an expanded wine choice, and to-go objects like house-made salumi and bread.
“When you’ve got fried caciocavallo with fig marmalata right here, and say, ‘Why haven’t I been consuming this all my life?” you’ll be able to take some residence and have it for breakfast tomorrow,” says chef David Nayfeld.
On the bottom flooring beneath upstairs Che Fico, the smaller, darker Alimentari area was beforehand residence to the workforce’s short-lived diner and bakery, Theorita, which they hope to revive elsewhere. Che Fico Alimentari incorporates a leaner, extra informal Italian meals menu than Che Fico correct, with an emphasis on pasta classics like cacio e pepe and rigatoni amatriciana. These are made with imported pastas from Italy’s Pastaficio Gentile, additionally accessible for retail buy.
With a smaller meals menu round which to construction pairings, the brand new enterprise can be a playground for Che Fico wine director Francesca Maniace (beforehand of SF’s A16 and NYC’s Marea). “Down right here, I really feel like I can put my bag down a little bit, and unfold out,” says Maniace. She’s stocked greater than 200 picks from most of Italy’s 20 areas, with reasonably priced choices alongside one-off celebratory bottles.
“I don’t view wine as a trophy merchandise,” Maniace says — as an alternative, it’s a grocery staple, or a part of a balanced meal. Diners will discover about 14 wines by the glass and quartino, and retail prospects can buy wine to-go beginning this summer time, as soon as allowing goes although.
When the Che Fico workforce elected to shut Theorita, followers of pie from embellished pasty chef Angela Pinkerton took the information exhausting. There’s comfort for them at Che Fico Alimentari, the place Pinkerton stays a accomplice together with Nayfeld and Che Fico’s Matt Brewer. Her dolce menu contains cannoli with house-made ricotta, gelati (like honeyed labneh), sorbetti (like orange hibiscus), and profiteroles (with hazelnut gelato, brittle, lemon crema, and chocolate sauce poured table-side.) Sweets to-go and for catering embrace tiramisu by the sheet tray full.
After Theorita, Pinkerton additionally started delving into bread baking, a brand new talent fo the chef (however one Nayfeld asserts she’s already mastered). Her contemporary sourdough, focaccia, and ciabatta, made with stone-milled Cairnspring flour, can be found to take residence, too.
Jon de la Cruz of DLC ID designed the brand new downstairs Alimentari, whose aesthetic is an extension of his stylish, closely Instagrammable work upstairs (see: fig wallpaper). The downstairs colour palette is a shade moodier: It’s a wine-dark cellar for lounging and purchasing amongst Maniace’s bottles, packing containers of pastas, and hanging cured meats. The salumi theme continues onto a entrance wall, whose wallpaper seems floral at first blush, however is, upon nearer inspection, a lot meatier.
Beginning April 30, Che Fico Alimentari is open for dinner Tuesday to Thursday from 5:30 p.m. to 11 p.m. and Friday and Saturday from 5:30 p.m. to midnight.
Che Fico Alimentari seats 60 at tables and a chef’s counter
Wine, pastas, oils, and extra on the market
The cashier’s counter on the entrance of the area
Bread from chef Angela Pinkerton
Tables seating amongst wine director Francesca Maniace’s bottle picks
Extra desk seating
The brand new area was designed by Jon de la Cruz of DLC ID
One other view on the eating space
Braised shotrib (Tierra Vegetable Farms polenta, horseradish, gremolata, sangiovese jus)
Calamari grigliata (inexperienced garlic, english peas, bergamot mint)
Bucatini cacio e pepe
Speck ham salumi
Midnight Moon cheese with wild bitter cherry jam
Robiola Bosina cheese with blood orange marmalata
Prosciutto di San Daniele
Tiramisu from chef Pinkerton
A profiterole with hazelnut gelato, brittle, lemon crema, and chocolate sauce