Poggio

Poggio Restaurant Review:

Dark wood, expansive terra cotta marble and Italian glass chandeliers warm the elegant dining room outfitted with cozy, old-fashioned booths, while sidewalk tables offer charming bay views. Executive chef Benjamin Balesteri brings a youthful edginess to the garden-to-table, northern Italian fare. The menu changes frequently, so expect surprises such as a summer salad of peaches with arugula and pickled red onions; duck confit with pluots and hazelnuts; squid ink pasta with head-on prawns, tomato and basil; spit-roasted chicken with apricots, almonds and padron peppers; and a bistecca fiorentina, the giant porterhouse grilled over oak in the Florentine style. Balesteri's kitchen turns out house-made pastas and charcuterie and pizzas from the wood-burning oven; many ingredients come from Poggio’s own organic garden as well as local farms. For dessert, don't miss the chocolate budino with buffalo milk gelato. The wine list emphasizes selections from Italy and Northern California --- more than two dozen choices are served by the glass. Cocktails are elevated by specialty artisan liqueurs, such as house-infused Meyer limoncello, and limecello and arancello. Negronis are especially popular. Tuesday Night Suppers include three courses served family style for $35 per person.