Italy In SF

I gave my heart to Farina. And they took really, really, really good care of it!!

I have been hearing rave reviews about Farina from the Italian community for a while now, and I don’t know how come I never got myself around showing up and trying it out. Let it be known I am a changed person now, and I will do all it takes to become a “usual” there!

I headed to Farina with two friends visiting from Italy, people who live in Piemonte and have a summer house in Liguria. I wanted to make sure the kitchen was up to the hype, you know? Well, I was blown away. Farina serves a typical Ligurian fare, slightly influenced by other Italian cuisines but very true to its roots. The chef Paolo Laboa is from Genoa, and he brings the true depth of this small region’s cuisine to San Francisco.

We were seated at a vintage-inspired table by the window, and noticed that everything at Farina is hip and trendy- the graphic work on the menus, the aprons on the servers, the light fixtures, and even the tables. It’s a pleasant place to be, but then they bring out the food, and who cares about décor and service anymore?

Our server started us off with homemade focaccia while we were waiting for appetizers. Fresh, slightly oily (the way it’s supposed to be!), deliciously crunchy at the crust and soft inside, this was enough to sign us off for a second trip.

We ordered Salame di Felino with figs and pecorino and Focaccia di Recco as appetizers. The salame was fantastic- the server said they import it, although I am under the impression salame is one of those products that are a no-no for import in the US. Nevertheless, it was perfect- and the pairing with figs, although unusual (figs are usually paired with prosciutto), was delicious.

The Focaccia di Recco was a show stopper. I don’t have enough words to describe the perfect texture of the crust, the amazing stracchino filling, and the incredible pairing that literally melts in your mouth. I am daydreaming about it. I am planning another trip to Farina just to have another piece. The serving was generous and we shared it four ways, although it would have been more satisfying for a two-top!

Homemade pasta then- and what a show! Not many people know that the young James Bowien, responsible for pesto in the Farina kitchen, recently won the world pesto championship in Genova! This is an incredible accomplishment, and a reason to go and try the pasta al pesto featured on this great menu. It was the best I have ever eaten- and with good reasons!

We also tried some tortelli with ricotta and spinach filling in a light butter and sage sauce, and Pansotti al Sugo Di Noci- hand made genovese tortelli filled with ricotta cheese and borage in a walnut pesto- both really good. You could taste every ingredient in the pasta- the filling, the sauce, the pasta itself… it was an amazing dinner to every extent!

Farina
3560 18th St
San Francisco, CA 94110
(415) 565-0360

Exterior Farina picture courtesy of Kewlio.

Filed under: Restaurants, San Francisco