I picked up their new cookbook a couple weeks ago, after reading about it in Gourmet Magazine, and I love it. When our trip to San Francisco came up, I made sure we had a reservation here. The place was absolutely packed. We waited a few minutes for our table in the very crowded bar area, which gave up time to check out all the dishes that passed us by. We started with a plate of soft, salty, sweet, delicate Prociutto San Daniele.
We shared the spinach gnocchi with mushrooms and broth (one of the dishes we saw at the bar, but I mistook the broth for butter) which were fluffly and delicate, not too rich at all (but I do wish they were in a pool of butter instead of broth!).
My Gaditano had their version of pizza bianca, which I have made form their book. Mozzeralla, basil, and olives, it was great, even better than mine (I need a wood fired pizza oven..).
For my main course, I had the trippa alla Napoleatana, which was just like the trippa all Romana I had in Rome, except with bread crumbs.
We sipped a nice cerasuolo from Sicily and enjoyed our selves and the meal tremendously.