E'Angelo, San Francisco

In his almost 50-year career, which has taken him from a culinary school classroom in Rome to both ends of the California coast, chef Claudio Marchesan has acquired the culinary chops to successfully plate elegant, authentic Italian cuisine anywhere in the world. E’Angelo’s sophisticated menu ranges from hearty veal and cheese tortellini to light red snapper and fennel au gratin. All dishes spring from traditional Italian recipes and many include handmade pasta and meats cured in-house.