"Polenta is both the name of the new restaurant and one of its signature specialties, with a menu built around the comforting, traditional dishes of the Friuli-Venezia Giulia region which blend influences from Italy, Slovenia, and the Austro-Hungarian Empire. In addition to recognizable dishes like prosciutto with asparagus served here with a perfectly fried egg, aged Montasio cheese, and 36-month aged Prosciutto San Daniele thinly sliced on the Berkel slicer you'll find less familiar things on the menu, like Hungarian-style goulash, and potato gnocchi served with a rich ragu of housemade Friulian sausage."
"A staple of Friulian cuisine that is sure to be a standout hit at the new restaurant is frico a traditional potato cake layered with onions and Montasio cheese, served warm and crisp, currently with a bright spring salad of sugar snap peas and herbs. You'll find the dish names all in Friulian, which is still widely spoken in the region alongside Italian so tagliolini is called , gnocchi are called , and asparagus are called ."
"The chef at Polenta is Friuli-born Michele Gargani, who is devoted to executing these richly flavorful and satisfying dishes and showing San Francisco diners who might not have experienced the Friulian side of Italian food what they've been missing. But the restaurant is the first solo project of wine importer Giulio De Monte Gaspardo, who personally knows all of the winemakers from the region whose wines he's showcasing here."
"De Monte Gaspardo previously worked as a sommelier at Bottega in Yountville, as well as at Bartholomew Winery in Sonoma, and he came looking around San Francisco for a neighborhood restaurant space where he could execute his vision for a Friuli-focused trattoria. He landed on the former Alamo Square Seafood Grill"
Polenta has opened in soft-opening mode in Alamo Square as a trattoria devoted to Friuli-Venezia Giulia cuisine from northeastern Italy. The menu centers on traditional dishes shaped by Italian, Slovenian, and Austro-Hungarian influences. Signature offerings include polenta-based specialties and recognizable plates such as prosciutto with asparagus served with a fried egg, aged Montasio cheese, and 36-month aged Prosciutto San Daniele sliced on a Berkel slicer. Less familiar items include Hungarian-style goulash and potato gnocchi with a rich ragu made from housemade Friulian sausage. A standout is frico, a warm, crisp potato cake layered with onions and Montasio cheese, served with spring salad. Dish names appear in Friulian, reflecting the region’s language alongside Italian.
#friuli-venezia-giulia-cuisine #italian-trattoria #friulian-language #wine-and-sommelier #alamo-square-san-francisco
Read at sfist.com
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