Tosca Cafe, San Francisco

Sample Menu

• 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.

Press Accolades:

• “[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.

Inside Tips

• 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.