From Our Editors
Tosca Cafe: A User’s Guide
- Appetizer: crispy pig tails rubbed with bay-leaf powder and agrodolce
- First: chicken-liver spiedini with marsala, balsamic vinegar, and salsa verde
- Second: lumaconi with prosciutto and lemon breadcrumbs
- Third: roasted chicken for two with ricotta and pine nuts
Meet Chef April Bloomfield
- She worked at Michelin-starred restaurants including Chez Panisse.
- Food & Wine magazine put her on its list of the Best New Chefs of 2007.
- “[The] crew also makes dried semolina pasta shells called lumaconi... that I would eat once a week if I lived nearby.” — the New York Times
- “The bold, earthy flavors of the food offer a taste of the signature style of one of my favorite New York chefs.” — Serious Eats
- “Tosca Cafe feels like the place to be in S.F. at this moment.” — SF Weekly
While You’re Waiting
- Scan the restaurant for celebrities; past diners include Sean Penn and Francis Ford Coppola.
- Admire the newly restored murals, which were originally painted in 1919.
- Bring some quarters for the opera-and-big-band jukebox.
- If you’re set on the chicken for two, order it right away; it takes about an hour to roast.