![]() ![]() The dimly lit dining room gives it a more date-night vibe than most of its contemporaries, but the tight menu of a la carte options makes it easy to split a few dishes with a friend over a couple of glasses of Italian wine. Most recently, Nob Hill welcomed Collina, the little sister spot to Seven Hills up the road. in the Richmond District, Mattina on Fillmore, Molti Amici in Healdsburg, and Sfizio across the bridge in Oakland. But this year the Bay Area saw a boom of approachable pasta spots positioned as affordable neighborhood destinations - think Anthony Strong’s Pasta Supply Co. San Francisco has always had a bevy of excellent options for Italian fare, specifically fresh pasta. ![]() Dianne de Guzman, Eater SF deputy editor Bartavelle, 1621 San Pablo Ave, Berkeley If you’re dining solo, as I was, sidle up to the bar and soak in the vibes with a cup of coffee and the record player spinning tunes, and it’s the setup for a lovely morning meal. The Move is to add an anchovy egg, to give the meal a zing of umami from the anchovy against the jammy egg yolk. Each bite was perfect with the sweet tomato flavors accented by a touch of salt and punctuated by drizzles of olive oil and the creamy aioli underneath, all held up by the toast slice. Served on a sturdy slab of bread, the slice is then generously slathered in aioli and topped with juicy rounds of Early Girl tomatoes. The tomato toast at Bartavelle is one of my favorite dishes to pick up during tomato season, my own personal emblem of summer, and having it in October felt like a nice bookend to the season before we move into the colder weather. I dropped into Bartavelle on the occasion of its 11th anniversary on Sunday, and I was surprised (and delighted) to find that a late-season tomato toast was still on the menu, despite being late October. Paolo Bicchieri, Eater SF reporter Tomato toast from Bartavelle Besharam, 1275 Minnesota Street, San Francisco And the carrot halwa is the regal and logical endpoint of that approach: gluten-free, vegan, and as phenomenal a dessert as any found ending San Francisco menus. Besharam’s head chef Heena Patel seems to have no problem dealing with deliciousness and dietary restrictions at the same time, never trading one for the other. Served alongside a sticky and lovely gulab jamun and an apple custard sorbet that tastes like a cobbler in that awe-inspiring nostalgic warming way, the carrot halwa is the triumphant final chord in a symphonic, somehow affordable tasting menu. But back to the halwa: The cashews sprinkled atop the shredded carrot make for an ideal textural balance where that sweet and savory medley can shine, hints of cardamom sneaking through. It’s one of the only places in the city where there’s actually an AR app to filter for Jain-friendly, vegan, soy-free, and a range of about 30 more items. I was overdue to dive into the plentiful South Asian fare, something on the menu for everyone and anyone thanks to a wide range of allergen-sensitive dishes dotting the map like stars in the night sky. In hindsight, I should’ve gone to Besharam a long time ago. The first bite of gold-topped carrot halwa is like a malted milkshake, a piece of blackberry pie, something mellow and savory alongside light, sugary sweetness. Lauren Saria, editor Eater SF Carrot halwa at Besharam Movida Lounge, 555 2nd Street, San Francisco Each creamy bite sparkled with a rainbow of floral notes and warming spices, a perfect sweet end on a windy fall evening in San Francisco. This version of arroz con leche drew a straight line around the globe from Mexican rice pudding to Persian sholezard, or saffron rice pudding, taking long-grained Basmati rice and gently infusing it with cardamom, cinnamon, pistachio, saffron, and rose water. But wise diners will also save room for dessert. Don’t skip the succulent jalapeno beef and lamb koobideh skewer or the chips and dip, which include a choice of two dips and a basket of hot, freshly fried tortilla and lavash. George green chile and sweet coconut balanced by the mild, aromatic flavor of gol gav zaban, a flower used in Persian herbal tea. First-time restaurateur Bobby Marhama wisely brought in cocktail expert Carlo Splendorini to consult on the bar and restaurant’s beverage list, which means drinks like the purple-hued Chilosa seamlessly marry Mexican and Persian ingredients - think the gentle heat of St. But step inside and you may be surprised to find a handsome narrow space full of low-slung tables and a lively crowd. Movida might be easy to miss as you meander down the dark streets of SoMa on a weeknight evening. ![]()
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