Pappo Menu

Pappo Restaurant Review:

The sophisticated brick- and wood-filled room is candlelit and intimate. Like most bistros in the East Bay, the restaurant supports local farms and businesses and opts for organic ingredients whenever possible. Start with the rich, warm artichoke, asparagus and goat cheese dip, or the lightly grilled calamari, made earthy with Tuscan white beans and nicely balanced with a Meyer lemon and green garlic aïoli. Hearty, rustic entrées include fresh tagliatelle served in a huge bowl with fresh asparagus, peas, pancetta and pine nuts, and grilled lamb sirloin with buttermilk blue cheese polenta and artichokes. A deliberate yet limited selection of local and Italian wines is offered, along with local, organic and micro-brewed ales.