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Sorrel
Contemporary Italian
A rooftop garden feeds the kitchen at this fine dining room on a quiet Pacific Heights block, so the herbs and edible flowers on your plate were growing upstairs not long ago. The chef, trained at Quince, makes pasta the way people talk about pasta, and holds a Michelin star for it. The menu moves through small bites and crudo before landing on those handmade shapes, each one a quiet argument that Northern California and Italy have a lot to discuss.
The awards strongest first
- Michelin Guide 1 Star
- Bon Appétit America's Best New Restaurants
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Smoky potato zlikrofi
“Smoky potato zlikrofi drizzled with sharp plum mostarda and shaved horseradish, or thick strascinati bathed in a ‘nduja-infused sauce with tender butter beans and lovage are two highlights.”
Michelin Guide -
Strascinati
“Smoky potato zlikrofi drizzled with sharp plum mostarda and shaved horseradish, or thick strascinati bathed in a ‘nduja-infused sauce with tender butter beans and lovage are two highlights.”
Michelin Guide -
Ricotta gnudi
“His ricotta gnudi are exemplars of the form: cloud-soft, accented by crisp fried sage and bright pops of sour cherry.”
Michelin Guide -
Madai crudo
“In addition to a pair of pastas, discover some deliciously contemporary small bites, including madai crudo with yuzu and cured egg yolk, or dry-aged beef tartare with a hint of pink peppercorn.”
Michelin Guide
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