Maiale al latte. Pancetta, sage. $14 Pesce, San Francisco CA
I was surprised when this came out and it was almost a thick soup. When I read gnocchi, I thought it was gonna be a dry pasta dish. It’s pretty great that chefs can prepare food in so many ways. This dish was super rich and hearty, but it wasn’t my favorite. I’m not sure that I liked the gnocchi as a soup after all.
Cavoletti. Lemon caper aioli. $6 Pesce, San Francisco CA
These were delicious but a little bit too oily. Brussels sprouts are one of my favorite vegetables so I’m kinda picky on how they’re prepared. These had really good flavor, but the greasiness was a detraction.
Pizzette scarola e salsiccia. Escarole, lemon zest, panna, caggiano sausage. $8 Pesce, San Francisco CA
This tasted good, but the pizza dough was a little too chewy for my taste. I prefer thinner, more airy crusts. The toppings were great though and I don’t think I’d ever had cooked escarole on a pizza before.
Capesante. Field mushrooms, green onion, cream. $14 Pesce, San Francisco CA
Beautifully prepared scallops are a wonderful thing! These scallops were perfectly prepared and very tender. The cream sauce was pretty heavy especially since there was SO much of it for only 3 scallops, but it was still tasty.
Avocado, cucumber, tomato. $15 Pesce, San Francisco CA
This dish was tasty and not overly seasoned. (I’ve personally found that over-seasoning crab dishes is surprisingly common for some reason.) The ingredients in this dish were simple and delicious, and the presentation was appealing.