From Our Editors
Seven Hills: A User’s Guide
- First plate: Channel Island sea bass tartare with radishes, avocado, and lemon
- Pasta: ravioli uovo with egg yolk, kale and housemade ricotta filling, and brown butter
- Second plate: grilled Niman Ranch pork chop with gigante beans, peperonata, and rainbow chard
- Grub Street’s Top 101 Pastas in America for the ravioli uovo
- Zagat’s list of Best Italian Restaurants in SF, 2013
- Winner of Sapporo’s Your City, Your Chef 2012
All About Chef Alexander Alioto
- Graduated from: Culinary Institute of America in San Francisco
- Studied in: Italy’s Emilio Romagna region, a pasta hot spot
- Résumé: French Laundry, Ritz-Carlton San Francisco, and Alioto’s Restaurant in Fisherman’s Wharf
- All the pastas are housemade, and you can try multiple dishes with half-order options.
- Request a banquette table when you make your reservation; the 40-person dining room can get crowded.
- Parking can be tough, but Seven Hills is conveniently located steps away from the Hyde street cable car line. Parking is also available for $10 at a nearby lot.
Fusilli neri: spiral-shaped pasta whose black hue comes from octopus or squid ink.
Involtini: rolls of sliced eggplant or meat—often veal—stuffed with cheese, veggies, meat, or nuts
While You’re in the Neighborhood
Before: Swing by Woh Hei Yuen park (at the corner of John and Powell Streets), an island of landscaped peace with a tai chi court and pagoda.
After: Play pool or bust out some dance moves at The Cinch Saloon (1723 Polk Street), a welcoming old-guard gay bar with an Old West vibe.