Although today is officially a federal holiday and our office building is closed, we couldn’t wait to share this exciting news. Over the holidays we updated our menu and website! You will notice a new logo and look for Pasta Pomodoro. The logo is courtesy of a talented student-led graphic design team from the Academy of Art University in San Francisco. Our website now clearly describes what we’re up to from a culinary, wine and hospitality standpoint. Our “techie” regulars will be happy to know that we are beta-testing online ordering for our two San Francisco locations (Noe Valley and Laurel Village) and will eventually roll out this functionality to all our restaurants!
For the menu, we’ve added many new items and brought back some favorite dishes, such as the Polenta Farcita! In the appetizer section, we are now offering creamy organic polenta as well as organic turkey meatballs from Diestel Ranch. We have introduced two new signature salads — a classic chopped, as well as a grilled chicken and vegetable salad that is lightly dressed with EVOO and lemon juice. All greens are organic! You can try our new pasta dishes — Calabrese al Verde and Siciliane, which are both vegetarian but pair beautifully with chicken or shrimp. Based on guest feedback, we’ve returned to our original lasagna recipe and now offer a traditional layered lasagna with our housemade bolognese and Fra’Mani Italian sausage. And for our restaurants that offer pizza, we’ve added five new, delicious thin-crust pizzas! From the classic “Ricco” all-meat pizza to the more modern chicken with potato, sausage and clams, and scampi pizza, you will not be disappointed. Finally, since we love desserts (and have gained a few extra pounds from the holidays to prove it), we’re pleased to introduce our Budino di Pane (butterscotch bread pudding) and Crostata Invertita (polenta cake with seasonal fruit). They are wonderful, with our without, a scoop of vanilla gelato from San Francisco based La Copa Loca.
For new menu ingredients, we’ve partnered with San Diego based Brandt Beef, a well-known family owned ranch that provides natural beef to fine dining restaurants throughout the country. You can try Brandt Beef in our new steak entrée (“bistecca”) as well our steak salad. We’ve also found a delicious sustainably raised salmon from the British Columbia Salmon Farmers Association in Canada. Not only does this reduce our carbon footprint from a sourcing standpoint but compared against other salmon farming jurisdictions in the world, the British Columbia (BC) regulatory environment is the most stringent. BC salmon farms can only be sited in areas where water currents provide optimal conditions for fish well‐being and environmental sustainability. Finally, we’ve decided to upgrade our cheese offering in our Mista Salad and Pasta Sauces. The “Original Blue” from Marin based Point Reyes Farmstead Cheese Company can now be found throughout our menu.
We hope you like the new changes, and as always, look forward to your feedback. Enjoy!
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