On my last visit to San Francisco I found myself near the once-remote corner of 30th and Church (I think this is called Upper Noe Valley, though there are disagreements) three times. One visit was to Incanto — which is good — and to Tataki, my friend Casson Trenor’s excellent “sustainable sushi” restaurant. The third was my now-regular visit to La Ciccia, the Sardinian restaurant that holds close and well to its roots. Its menu, written in the Sardinian dialect (translated, fortunately), is small and appealing.You can read the full love letter here.
Start with pani guttiau, a kind of carta musica, or super-thin flatbread baked with oil, rosemary and pecorino. (Sardinia is one of the world’s best places for sheep’s cheese.) It wouldn’t be amiss to order a thin-crusted pizza or two, also; the one with big fat capers, pecorino, a little mozzarella, oil and oregano is a personal favorite. There is good salumi here, too, including cooked pancetta and cured raw bacon, both of which are divine....
La Ciccia, 291 30th Street; (415) 550-8114; laciccia.com
[NY Times: My Go-To Places for Regional Italian Food in San Francisco]
[Photo: NY Times]