It’s also the name of the now-open Hayes Valley restaurant making all of its pastas in exactly that manner, helmed by a chef whose resume boasts establishments like Incanto, Flour + Water and Belga.
That second part felt more interesting.
So go on, take a look around. Then, simply walk through the front door with a date and give your name to the host (this seems like a good time to bring up the fact that they don’t take reservations). Slide over to the bar while you wait for your table.
While the optical illusion flooring works its dizzying charm, you’ll have a Godfather with bourbon, scotch and almond bitters. They’ll have a Sirena with Aperol, vodka, grapefruit and Calabrian chili. Or, you know, whatever they want to have.
A few minutes later at your table, choose from seven hand-crafted pastas like spaghettini with clams, chili and pangrattato. Or maybe opt for a seasonal pizza with asparagus, spring onion, lemon and caciocavallo, a sharp cheese whose name translates to “cheese on horseback.”
Someone give the cheese-naming guy a raise.