Acquerello

This week's menu: 1st Course | Soft-poached egg, brassicas, Parmigiano Reggiano, caper vinaigrette 2nd Course | Rigatoni pasta "alla Norma," eggplant, braised lamb and Ricotta Salata 3rd Course | Five Dot Ranch strip steak, potato fondant, anchovy butter, broccolini... 4th Course | Dark chocolate, coffee and hazelnut layer cake Suggested wine pairing: Caprai, Montefalco Sagrantino ‘Collepiano’ 2013 https://www.exploretock.com/acquerellosf/ #acquerelloathome

This week's menu: 1st Course | Heirloom potato and radish salad, black garlic vinaigrette, watercress, salmon roe 2nd Course | Gramigna pasta, spiced bacon and braised pork ragú, chestnut, Chanterelle 3rd Course | Grilled Maine lobster tail, yuzu-citrus butter, roasted turnip, brown rice and barley... 4th Course | Dark chocolate and raspberry torta Suggested wine pairing: La Monacesca, Verdicchio di Matelica Riserva ‘Mirum’ 2015 https://www.exploretock.com/acquerellosf/ #acquerelloathome

This week's menu: 1st Course | Roasted Delicata squash, pomegranate, brassicas, vadouvan-spiced ricotta and pepitas 2nd Course | Spinach and crescenza lasagnette, Speck ham, Pecorino Romano 3rd Course | Liberty duck breast, mixed grain salad, honey-roasted carrots, fruit mostarda... 4th Course | Pear tarte Tatin, vanilla Chantilly, caramel and brandy Suggested wine pairing: Giovanni Montisci, Vino Rosato ‘Barrosu’ 2018 https://www.exploretock.com/acquerellosf #acquerelloathome

This week's menu: 1st Course | Baby gem lettuce, "Caesar" dressing, butter beans, Taggiasca olives and Grana Padano 2nd Course | Mezze maniche, spicy tomato-braised clam ragú, 'Nduja sausage, breadcrumbs 3rd Course | Braised beef short rib, creamed corn, grilled Jimmy Nardello peppers... 4th Course | Opera cake: almond sponge, coffee and dark chocolate Suggested wine pairing: Failla, Sonoma Coast Pinot Noir ‘Acquerello’ 2016 https://www.exploretock.com/acquerellosf/ #acquerelloathome

This week's menu: 1st Course | Buckwheat crespelle, duck confit, caramelized fig and young shallot, arugula, pistachio 2nd Course | Fusilli "grano arso," braised pork sugo, broccolini, Pecorino Romano 3rd Course | Black cod glazed in licorice and saba, black rice, roasted turnips, miso butter... 4th Course | Gianduja and dark chocolate mousse, hazelnut praline, lacquered ganache Suggested wine pairing: RPM, El Dorado Gamay Noir 2014 https://www.exploretock.com/acquerellosf/ #acquerelloathome

Acquerello at Home I had the honor of trying #acquerelloathome 4-course #takeout yesterday, it was beautiful and heartwarming. Earlier this year, when this pand...emic started happening, my heart ached for our #restaurantindustry which would be (has been) the one that got hit most traumatically. It feels like our lives have forever changed now, without the lively social and dining occasions any more. Seeing most #michelinstar restaurants struggling and closing is heartbreaking. When I heard that @acquerellosf is offering a take-home 4-course menu, it was like seeing a lighthouse in the darkness, it’s pivotal, like they have always been. I worked with Chef Suzette @zettechef and Chef Seth @sethturiansky last year at Greens for the 40th anniversary celebration. It was a humbling and touching experience to witness, record and share some of the historical inspiring moments. In this fast changing world, SF is more demanding than many other cities. People always chase fast and new things tirelessly, traditional and classic food have been paid less attention for too long. To stand strong and outstanding is never an easy task, for 30 years like Acqurello? It’s a damn miracle. Places like Greens and Acqurello are the role models who have shaped and sustained our #foodindustry Yesterday, having to reheat food wasn’t ideal... my plating skill reminded me (again) how much I miss the dine-in experience at the #finedining restaurants...but the flavors and attention to details made my eyes watery, it is so timely to feel the deep care and devotion to service that #culinary professionals have been striving for, the connection and bonding that this industry has offered. Acquerello at Home is so needed now, probably more than ever. Menu is changing weekly on Tock. Every Sunday, Acquerello will pick a winner for best plating and presentation, to be awarded with a 4-course meal for 2, a curated cheese selection and dessert trio. Chef de Cusine: @sethturiansky Pastry Chef: @ksmarro Videos and portraits photo Credit: @vvvivianfu @michelinguide @foodandwine #supportlocals *this meal was gifted to me.

This week’s menu: 1st Course Grilled red gem lettuce, plum-pistachio vinaigrette, anise hyssop and fromage blanc 2nd Course "Stracciatella" chicken and egg yolk soup, fregola and charred corn *Optional Australian black truffle supplement $25 for 10 grams 3rd Course California King salmon, summer vegetable and butter bean caponata, pine nuts and golden raisins... 4th Course Tarragon and raspberry tart Suggested wine pairing: Giovanni Montisci, Vino Bianco 'Modestu' 2018 #acquerelloathome https://www.exploretock.com/acquerellosf/

Barbara and I were walking in our neighborhood the other day, when we were hailed by a masked man who was walking his dog. Unable to recognize him with his mask... on, we swiftly put on our own masks and approached him curiously. Coming nearer, and hearing his voice, we saw that it was our former neighbor and friend, Giancarlo Paterlini, owner of Acquerello in San Francisco. As we were catching up on how we were all doing through the pandemic, Giancarlo, not knowing we would soon have an anniversary, told us about their takeout/delivery service with delivery to Marin. A lightbulb went on for us. So tonight, they delivered to us the menu in the photo. We (Barbara) did the finishing work, which was not complicated. So we celebrated our anniversary with 4 courses, plus cheese plate, from one of the city’s finest restaurants. The food was outstanding, from beginning to end. And we had saved up the perfect accompaniment, a 1990 Pauillac from Lynch Bages the oldest bottle of red wine we have. Perfect, dry medium-bodied, a prime example of the French style. Now I’m bragging, but this was one of the great meals we’ve had, thanks to Acquerello and a fortuitous encounter with a man walking his dog. See more

This week's menu: 1st Course | Green Bee tomato salad, Marcona almond, bufala ricotta and mint 2nd Course | Braised beef cannelloni, Fontina fonduta, watercress 3rd Course | Wolfe Ranch boneless quail, polenta, chanterelles, and Brentwood corn... 4th Course | Gianduja and dark chocolate mousse, praline, lacquered ganache Suggested wine pairing: Tornatore, Etna Rosso Contrada Pietrarizzo 2016 https://www.exploretock.com/acquerellosf/ #acquerelloathome

One of my favorite experiences over the past 15 years dining at Acquerello is their exquisite cheese cart. Now it is available at home via their appealing rang...e of takeout/delivery options. This week's Italian cheeses included lush Gorgonzola dolce and a creamy three-cheese blend from Piemonte. Pictured plated at home and in the box, the accompaniments make it an exquisite at-home experience. This platter included red plums soaked in rosé wine, apples, candied nuts, dates dusted in pistachio, herbs from chef Suzette Gresham’s garden. More on #acquerelloathome in my The Bold Italic article: bit.ly/3fthAaj

As I just wrote about in one of my latest The Bold Italic articles: https://bit.ly/3fthAaj, Acquerello has been one of our (2 Michelin-starred) treasures since... 1989 and a true escape to Italy. Chef Suzette Gresham & Giancarlo Paterlini with chef de cuisine Seth Turiansky have been creatively offering a range of at-home indulgences, from their famed cheese cart in box form, to dessert trios from pastry chef Karla Marro. Here, however, is their mainstay: a weekly changing, 4-course meal. Best enjoyed plated with your best dinnerware. We brought out the Gabriel-Glas Gold glassware and paired with bottles, like Vini Murgo Emmanuele Scammaca sparkling brut rosé from my motherland of Sicily (a sweet gift from Oak + Violet Restaurant as we dined at their Sicilian Summer Nights last week with sommelier Shelley Lindgren pouring from her lovely Sicilian wine list). Starting with Sicilian brut and suppli (Southern Italian heaven), we moved on to: pitch-perfect yellowtail crudo in earl grey tapioca heartwarming rigatoni in lamb ragu Liberty duck breast over savory lentils with honey-roasted carrots and blackberry mostarda Pavlova meringue with chantilly cream, plums and shiso (on our vintage Heath Ceramics plates)

This week’s menu: 1st Course | Yellowtail crudo with peach, Early Grey and tapioca 2nd Course | Rigatoni pasta, tomato-braised lamb ragú, eggplant "alla Norma," ricotta salata 3rd Course | Liberty duck breast, lentils, honey-roasted carrots, blackberry mostarda... 4th Course | Pavlova meringue, Chantilly cream, plum and shiso Suggested wine pairing: Cantina Gungui, Cannonau di Sardegna 'Berteru' 2017 https://www.exploretock.com/acquerellosf/ #acquerelloathome

This week's menu: 1st Course | Cucumber and heirloom melon, speck ham, pickled fresno chili and basil 2nd Course | Slow-roasted tomato and ricotta raviolo, balsamic brown butter and Parmesan 3rd Course | Braised beef short rib, grilled Jimmy Nardello peppers, smoked potato... 4th Course | Coconut and passion fruit parfait with strawberries and lime Suggested wine pairing: Olim Bauda, Nizza Riserva 2016 https://www.exploretock.com/acquerellosf/

Lobster roll Thursday! Butter-poached Maine lobster roll, Suzette's Green Goddess and pickled dilly beans on soft brioche. $22 each. Available for pickup or delivery on Thursdays only. Link below to order for tomorrow! Same day orders must be received by 11am. #acquerelloathome https://www.exploretock.com/acquerellosf/

An assortment of antipasti prepared by Chef Suzette Gresham. Includes three varieties of salumi, a selection of marinated, pickled and fresh vegetables, conserved seafood and bagna càuda. #acquerelloathome https://www.exploretock.com/acquerellosf/

This week's pasta kit offerings: -Pictured: Spinach and ricotta filled ravioli, gorgonzola and speck ham -House-made lasagna with dry-aged beef, and Comtè cheese... -Pappardelle, rabbit ragu, stinging nettles and pecorino -Creste di galli, pesto rosso, bufala mozzarella and watercress -Bucatini Carbonara, guanciale, egg yolk, pecorino romano -Saffron fusilli, classic Bolognese, summer squash and piacentinu Each kit is $35 and contains 2 servings. Available for pickup or delivery in SF or Marin Wednesday-Saturday! Book now via Tock: https://www.exploretock.com/acquerellosf/