Our goal yesterday was to search for some sun (our ocean district has been socked in fog as of late) and so we headed to that Bermuda triangle of all things gastronomic in San Francisco, otherwise known as 18th and Guerrero. Dolores Park up the street was mobbed by people enjoying the good weather (at least in the Mission!). We had wanted to try Farina's new pizzeria but much to our chagrin learned it was closed when we arrived. We quickly shifted gears and decided to go to Farina instead. I have been visiting Farina ever since it opened its doors and I have never been disappointed. As the name implies all things made with flour are showcased and the restaurant's baked goods and pasta (all made on site) are superlative. The bread basket that is brought to the table consists of their homemade grisini, focaccia and baguette (we made short work of it). Farina has certain specialties that I have never seen anywhere else such as the “focaccia di Recco” one of my personal favorites here. the menu changes constantly reflecting seasonal foods.
Fall was definitely in the air last night when our table started with lightly fried zucchini blossoms stuffed with cheese. They were light, fried to order and just melted in our mouths. This was followed by their preparation of an old standard, eggplant parmigiana. I will never eat this anywhere but here again. Most restaurants do not prepare the eggplant properly. At Farina it simply melted and fused with the delicate cheese, pasta and fresh tomato sauce. . One of my party had the black sea bass which was poached in a highly flavor melange of tomato, olives and basil. It was perfection. My other guest and I split the homemade chestnut flour linguini pasta with sauteed lobster mushrooms sauteed with garlic and the venison chop with figs.The chop was thankfully presented in three pieces (each on a thin bone) so it was easy to share. It would certainly have been too much for me. Farina exemplifies what Italian cuisine should be and frequently is not - top notch ingredients prepared simply but expertly.
Farina has an excellent wine and beer list and their house cocktails deserve an honorable mention as well. My guest had the bellinni (made the real way with fresh peach puree) and I tried the Elderflower martini which did not disappoint in the subtle mix of flavors.
We were too full for desert this time around but there will be more visits and those I have had in the past were on par with the other courses. Dinner for three which included the two appetizers, three entrees and two drinks came to $165 before tax and gratuity. Next outing will definitely be their pizzeria and based on the food at the main restaurant we are already salivating.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.