1722 Sacramento Street
With the recent the gastronomy boom in San Francisco it is easy to overlook some of the stalwarts that have been paving the way over the last couple of decades. At the center of these classic institutions is Acquerello – the Michelin two star Italian juggernaut that is worthy of every accolade received. Acquerello was, in short, one of the best meals we have eaten…ever.
Acqurello has two dinner options. A prix fixe menu with the choice of three, four, or five courses at various price points or the seasonal tasting menu – a ten-ish course journey that visits vegetables, pastas, meats, and dessert. The wine list is extensive as well, earning the Wine Spectator grand award, with a heavy focus on Italian varietals. The decanter selection on display was equally as impressive.
The table is initially set with a lovely plate. We were also offered our choice in napkin color, in case coordinating it with our clothing was a point of concern.
For dinner, we ordered the seasonal tasting menu which had nine on menu plus a few extras.
Amuse Bouche and Small Bites
A few off menu snacks to get the night started.
The first palate cleanser was an orange juice and sweet vermouth beverage. Crisp and refreshing.
Next off was a spoon served calamari that was stuffed with scallop and shrimp.
Which was followed by a delicate pastry that was filled with a melted cheese.
Parmesan Budino with Truffle Perlage
Fluffy with a hint of cheese and truffle. The caviar ring was an aesthetically delicious touch.
Truffle Leek Torta
with seasonal mushrooms, walnut, sunchokes, and vegetable glaze
A four or five bite sized tower of in-season vegetables and mushrooms, topped with the glaze table side.
with Perigord truffles, potato, and Ostera caviar
The scallops were cooked to a soft and chewy level and were not overly oceanic in flavor.
A thinly sliced white fish with some lobster inside.
Cocoa Caramelle with Duck Confit
black trumpet mushrooms, butternut squash
Poor picture, solid dish. A hearty transition from the lighter vegetable courses into the pasta phase.
Ridged Pasta with Foie Gras, Black Truffle, Marsala
This was one of the best dishes I have ever consumed. The pasta was firm, the sauce was layered throughout, and all the flavors were in perfect harmony. A real eye-closer/knee-buckler of a dish.
Veal Loin and Braised Cheeks
shitake mushroom, cipolline onion, prosciutto, and veal jus
The veal was the main course of the evening and was a nice treat for me, considering I don’t have a history of ordering veal. The server did note that it could be substituted.
‘Ol Sciur’ – Cheese Course
berries, candied radicchio, Manuka honey, toasted pinenuts
A blue goat cheese loaded with berries that was a little disappointing. I wish I could have gotten a crack at the cheese cart which is an option on the prix fixe menu.
Burro e Marmellata
Fruit and gelato, a nice recovery from the cheese. The plating here was pleasing.
candied orange Chantilly, pistachio, and hazelnut
This tasted like an Italian dessert. The orange and chocolate pairing, the spongey nut cakes.
At the end of the meal, they send over the famed dessert cart which carries a selection of chocolates and and other small, sweet bites. At this point, we were stuffed but managed to still sample some of the wares for research purposes.
At the end of the meal, we reflected that Acquerello lived up to and proceeded to crush our expectations. This was a fantastic meal that was worth the price of admission.