Locanda Osteria and Bar, San Francisco is known for two things in California: a passion for all things Roman, and an inventive culinary display of that passion. Locanda’s head chef, Anthony Strong, started as a line cook at Locanda’s sister restaurant Delfina in 2005, eventually moving his way up to running not one but two restaurants. Locanda’s head chef likes to focus on how the traditional roman technique can be modernized and reinterpreted for his own recipes and dishes. Dishes include Tonnarelli Cacio e Pepe, dressed simply and exquisitely in pecorino and black pepper; and a muscular Rigatoni alla Carbonara with house-cured guanciale.
Locanda’s bar crafts in-house cocktails with popular Italian elixirs like Aperol and Strega, while also boasting an impressive wine list, which spans not just Italy, but Spain, France, The Canary Islands, and other ancient Roman outposts. Not to be missed, you’ll want to “do as the romans” and check into this San Franciscan hot spot.