Che Fico in San Francisco

Overall, the decor and atmosphere were great. It is a loud place but still able have a fair conversation at the table. We were recommended to do everything family style which is fine. For four people, ended up doing two pastas, focaccia, and a pizza. The focaccia was really fluffy with some whipped mascarpone. Not sure if it was worth the $16. Also, the pastas were 28-33 on average and extremely small portions. For the price and recommended family style, we really expected a more reflective portion size. The spaghetti was nice and al dente but was swimming in a pool of oil. The agnolotti were amazing with the braised short rib inside. The pizza was a little ridiculously priced. $32 for one ~ten inch pizza. Overall, the food was good but it wasn't amazing enough for me to feel like $200 was well spent

They've absolutely nailed the Cal-talian theme here. Traditional Italian dishes with seasonal California ingredients like white peaches and Arctic white nectarines from Modesto farms, local halibut, and fragrant California olive oil. All woven into beautifully crafted pastas, wood-fired pizzas, crudo and focaccia. We started with the stone fruit salad - juicy seasonal peaches and nectarines at their peakness, tossed with peppery arugula, fresh herbs, edible flowers, orange zest, toasted pistachios and a magnificent lemon infused California olive oil . Oh Em Gee it knocked our socks off. So simple but SO DELICIOUS!! White peaches were sweet with floral undertones and a delicate, almost honey suckle like finish. Arctic white nectarines were firmer, with a crisp bite and bright finish . This dish is a classic study in restraint with a judicial use of ingredients while letting nature speak for itself. The Halibut Crudo is also a great starter to get your tastebuds warmed up. Local halibut, lime, preserved lemon, cucumber acqua pazza, and paper thin skices of jalapeño that adds just enough heat to wake up the palate. Fresh, refreshing and the preserved lemon is a stroke of genius. It adds a dark citrusy flavor to the halibut. The Pizza: The moment I walked in and saw two massive pizza ovens at full blaze, I had a feeling these folks knew what they were doing, and yep, they absolutely did. I then found out from our waiter that the pizza had sourdough crust. Holy Moly I can never eat regular pizzas ever again!! They use a naturally leavened sourdough flour that they ferment in-house for days. It gives the crust a slight tang, an airy yet chewy bite, and perfect little blistered edges. Topped with a sprinkling of pecorino cheese and awe man I'm sooo hooked!! We ordered the Fiori di Zucca and loved it. Light, flavorful, and I'm still dreaming about that crust. But honestly , I don't think you can go wrong with any of the pizzas on the menu. I watched them constantly come out of the oven and quietly wished I had 3 more stomachs. Don't sleep on the focaccia. It's pillowy, golden, and comes with whipped mascarpone + olive oil that you'll want to slurp. The Pastas: The Agnolotti del Plin reminded me of ravioli but smaller and filled with a tender flavorful short rib stuffings. The short rib stuffings were delicious but I found the pasta a bit doughy. The dish overall leaned on the rich side. It could've used a hit of acidity to cut through the richness. Something like pickled vegetables or a citrusy element would've helped. The Gemelli al Pesto came with the twisty pasta that's ideal for grabbing onto the bright, lemony pesto made with Lou Boy Basil. Simple and comforting. The Cured Salumi: They cure their own salumi here which sets them apart from the crowd. They start with high-quality cuts of pork and rub them down with a blend of salt, spices, and herbs. From there, the meat is tied, hung, and aged in their climate-controlled curing room...