Judging from the location, enthusiastic clientele and frenzy, spurred on by cocktails, this joint would probably be a hit even without the food. But three cheers for the menu, transported from the Mission by Ruggero Gadaldi and the team at Beretta.
Reservation requests are accepted by phone or email for 6 or more only.
For parties less than 6, you can call in advance for the wait list.
The beet carpaccio is a great vegetarian take on an Italian classic.
"Best brussel sprouts ever & Prosciutto di Parma pizza. "
"Fava Bean Bruschetta is really good!"
Killer app: The beet carpaccio, with slivers of goat ricotta and truffle oil ($8), is clean and light, a nice respite before a selection from the fritti - crab arancini with calabrese aioli ($10) has a welcome little kick - or any of the Roman-style pizzas. Don't miss the margherita with burrata ($15), or the prosciutto di Parma, arugula and mozzarella ($15), with burrata subbed in.
Signature drink: When asked the signature cocktail from 12 listed ($9 each), one bartender replied, "All of 'em." To his credit, it's hard to choose. The Bumble Bee (rum, lime, egg white, honey, bitters) can be a work of art, both in the mouth and in the glass.
Also on tap: Italian wines dominate the wine list, but pay particular attention to the beer selection; 15 beers on tap ($5-$11) and 14 bottled ($5-$27) are served in specialty glasses.
Bonus: Weekend brunch, where the menu is fortified with Eggs Purgatorio ($8.50) and Pizza Carbonara ($12).
Certified cicerone (beer sommelier) Rich Higgins picked 30 brews specifically to complement the menu (that’s fourteen on tap, sixteen in bottles). Signature cocktails like the Swedish Punch — made with rum, brandy, Batavia Arrack, pineapple, lemon, prosecco, and black tea — tempt, too.