Should you’ve lived in San Francisco for greater than a minute, it’s seemingly you’ve encountered one in every of Adriano Paganini’s eating places. His Again of the Home portfolio consists of practically two dozen eating places and bars, starting from well-liked spots similar to rooftop margarita vacation spot El Techo and Hayes Valley’s a Mano to native mini-chain Tremendous Duper Burger and three outposts of all-day pizzeria Delarosa. However even with companies noticed all throughout town, Paganini isn’t able to relaxation on his laurels. Later this month, he’ll open a brand new restaurant impressed by the summers he spent as a child in Italy close to the Ligurian Sea.
Corzetti, which opens on August 14, will serve a seafood-centric menu highlighting regional specialties like conventional Genovese pesto and skinny and crispy focaccia di recco crammed with cheese. The restaurant takes over a floor ground house on the Lodge G, only a block off of Union Sq. on the nook of Geary and Mason streets. And Paganini says he’s excited to plant his newest mission downtown — regardless of the best way the world has struggled to rebound from the pandemic. “I do imagine that Union Sq. remains to be good,” Paganini says, “and if it’s not nice as we speak, I feel it’s nonetheless gonna be good and get higher.”
Government chef Tali Missirlian, former chef de delicacies on the Tailor’s Son, will head up the kitchen staff. She labored with Paganini on the menu, which goals to be each “inexpensive and approachable,” in Paganini’s phrases. The restaurant will supply Ligurian classics similar to seafood and shellfish ciuppin, a seafood stew just like cioppino; pansotti in salsa di noci, a stuffed pasta crammed with greens; and fazzoletti al pesto, a handkerchief-shaped pasta frequent in Liguria that’ll be served within the area’s well-known pesto.
There’s additionally a full bar, with cocktails from West Bev’s Nora Furst, who’s beforehand labored on the drink menus at a handful of Paganini’s eating places together with Lolinda and Delarosa. It’s a prolonged listing together with a Lambrusco spritz, a negroni, an olive leaf martini, and a riff on an espresso martini. The wine listing goals for extensive attraction with “simple to drink glowing and pure wines,” in response to a press launch, plus Italian varietals and daring Tremendous Tuscans.
Paganini labored with ROY Hospitality on the restaurant’s up to date design, which incorporates nautical touches like striped banquettes “such as you would see in these actually cool fancy wooden boats in Italy,” the proprietor describes, and spherical home windows that echo portholes. “The place seems to be very particular and really distinctive and really designed,” Paganini says. “However you are going to have the ability a form of determine what kind of expertise you need. It positively has vary, which I feel is vital for this space.”
Paganini hopes the restaurant will attraction to each the vacationers who flock to Union Sq. and locals who discover themselves downtown for enterprise or to catch a present. Between the complete bar and wide-ranging menu, he hopes Corzetti might be each a dinner vacation spot, a cheerful hour spot, and an influence lunch possibility for downtown. “I’m enthusiastic about it,” he says. “I’m enthusiastic about this new problem, and I’m enthusiastic about San Francisco. I’m bored with studying articles that San Francisco is finished.”
Corzetti opens on August 14 for dinner service. Within the coming weeks, the restaurant will serve lunch from 12 to three p.m. and dinner from 3 to 10 p.m.