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Italian Restaurants Articles
Classic Italian finds a home beyond North Beach
By genevieve robertson (Jun 14, 2007)
Italian restaurants open to much skepticism in this city. The standouts are definitely a cut above the rest and are hard to compete with. As one of the newest kids in town, Chiaroscuro faces a challenge to be sure, but this taste of Rome seems to have found a home away from the masses at the base of the Transamerica building.
 
By Gloria Tai (Jun 05, 2007)
Located at the prime lower corner of North Beach’s Washington Park, Avenue G has the potential to be the local haunt for those seeking something other than straight up Italian. While there are a few pizzas, appetizers and mains roam the globe from Korean short ribs to a classic Cioppino, and further to that special Brazilian stew, feijoada. A definite plus is the late night menu offered until 12am on weeknights and until 12:30am on weekends.
 
By Gloria Tai (Jun 05, 2007)
Open less than a year, Perbacco has already earned its name on the Chronicle’s Top 100 restaurants of 2007 with its house-cured meats and delectable pastas and an emphasis on flavors from the Piemonte and Liguria regions. There are plenty of options for dining on the well thought out items on the menu, whether it’s the inviting marble bar upfront, a cozy bar table, or the communal seating.
image courtesy of Delfina
High Expectations on 18th Street
By Erika Christiansen (Aug 11, 2005)
Next door to the much beloved and award-garnering Delfina, Anne and Craig Stoll's Neapolitan-style pizza venture has had lines out the door since opening in mid-July 2005. With under 40 total seats available including the outdoor tables and the skinny bar, and no reservations accepted, the wait for a table even during the week hovers in the 20 minutes to an hour range. Wait for a walk-in pizza order was also about 20 minutes on a weeknight.
By Ryan Wiederkehr (Jan 02, 2005)
Out in the Richmond fog, there is a pizza joint unlike any other. When the term "pizza joint" is said, it tends to conjure up images of sweaty men in white aprons tossing pizza dough in the air while other apron wearers dig their hands and long spoons into tubs of pepperoni and tomato sauce. Well, throw those expectations out the window, because Pizzetta 211 is an entirely different breed of pizzeria
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