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F E AT U R E D R E S TA U R A N T

Raise a glass...to Ristobar! Emporio Rulli introduces new San Francisco enoteca with casual elegance BY SAMANTHA CAMPOS



y now, the Emporio Rulli name is synonymous with excellence in Italian pastry, wine and scrumptious caffè fare. Master pastry chef/restaurateur Gary Rulli—along with his wife, Jeannie—opened the flagship pasticceria in historic downtown Larkspur 20 years ago. Since then, the popular caffè expanded its offerings to include a line of organic coffee and espresso, as well as fine wines and a selection of authentic Italian foods and specialty cakes. The original location subsequently birthed several Rulli eateries—with small outposts at San Francisco International Airport and bustling Union Square—and the latest, Ristobar, an elegant yet casual wine bar and restaurant in San Francisco’s fashionable Marina District. Along with executive chef Angelo Auriana, Rulli opened Ristobar the first week in February at 2300 Chestnut Street, in a neighborhood with a distinctive nighttime atmosphere. Rulli wanted to provide a wine bar that would appeal to the area’s hip, young professionals, as well as sophisticated diners out for a leisurely evening. “We had this idea of creating a modern Italian restaurant that’s casual,” explained Rulli, “a 8 • SPRING/SUMMER 2010 Menus of Marin

place to come for a glass of wine, some appetizers or a cheese plate, and move on—or sit down and enjoy a full meal. Our menu is flexible.” Indeed, a paradisaical plethora of rustic Italian delicacies is offered by way of small plates and artisanal pizza. Palates will initially be tempted by Ristobar’s extensive selection of affettati (cured meats) and formaggi (cheeses), including the popular “king of salumi” pork culatello, Tuscan-style finocchiona, traditional tartufotto ham with decadent truffle flavors, along with complex and creamy rosso di langa and raschera cheeses from the Piemonte region of Italy, nutty fontina with hints of honey and a sweetly rich and balanced cacio occhionato made from 100 percent cow’s milk. Enticing salads, fresh seafood, soups and vegetables present an array of additional possibilities—including sautèed asparagus wrapped in tissue-thin prosciutto topped with duck egg and shavings of grana padano, a sliced raw fish crudo and a creamy cardoon timbale with black truffle butter and toasted hazelnut. The kitchen utilizes a gas-fired pizza oven with a rotating ceramic stone base that’s not 10>

Menus of Marin Spring Summer 2010  

A city by city listing guide to restaurants in Marin

Menus of Marin Spring Summer 2010  

A city by city listing guide to restaurants in Marin

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