The Michellin Star rated Acquerello is some of the best fine dining you’ll encounter in San Francisco — period! It’s been a favorite of mine for several years now. In fact, Mike and I celebrated our 30th there just last week. Acquerello also has the reputation of having one of the best wine lists in the entire world, with an Award of Excellence earned by Wine Spectator magazine…a very big deal!
The accolades don’t end there. Chef de Cuisine, Mark Pensa, was recently named one of the Top 5 Rising Star Chefs by the San Francisco Chronicle. A master of modern Italian, Chef Pensa agreed to guide us through cooking the restaurant’s cuttlefish ‘tagliatelle’ with capers, chili flakes, lobster, and agretti. Sounds complex, but the best way to think of it is as a pasta dish without the pasta. The cuttlefish (related to the ‘cephalopod’) actually mimics it! Sliced paper thin it resembles pasta, with the agretti adding a nice crunchy, cucumbery flavoring. Gluten-free, carb free and gourmet…just incredible.
For exceptional service and a classy dining experience right down to the white table cloth – no setting beats Acquerello. And by all means stay for dessert. I may have tried the best tasting dark chocolate mousse EVER! Even more lucky, I was able to get the recipe. Enjoy this Valrhona Chocolate Mousse with candied orange, pistachio purée, and nasturtium ice cream…
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