fresh lemon, champagne vinegar, olive oil, shallot - keep some in your fridge!

1/2 dozen pork, beef, veal meatballs, tomato sauce

3 fresh dough balls, pint of pizza sauce, fior di latte mozzarella, shredded mozzarella, fresh basil

ragu nostrano | 12; amatriciana sauce | 12; pomodoro sauce | 8

tomato, fior di latte mozzarella, basil

Housemade fennel sausage, tomato, sweet peppers, onions, mozzarella

tomato, provolone, mozzarella, red onion, chili, oregano

tomato, mozzarella, fontal, provolone, pecorino

Broccoli raab, caciocavallo, mozzarella, olives, hot peppers

tomato, anchovies, capers, hot peppers, olives, oregano

made for us by our friends at Sqirl in LA from organic Frog Hollow Farm fruit.

broccoli raab, caciocavallo, mozzarella, olives, hot peppers

Prosciutto di Parma, caciocavallo, mozzarella, panna, arugula

guanciale, 2 farm eggs, pecorino, scallions, black pepper

Hen of the Woods mushrooms, panna, fontina, nepitella

tomato, anchovies, capers, hot peppers, olives, oregano

tomato, fior di latte mozzarella, basil

San Marzano tomato, mozzarella di buffala, basil

tomato sauce, cream, basil, shaved parmigiano

cherrystones, tomato, oregano, pecorino, hot peppers

tomato, mozzarella, fontal, provolone, pecorino

housemade fennel sausage, tomato, sweet peppers, onions, mozzarella

spicy tomato sauce, 2 farm eggs, pecorino romano

tomato sauce, your choice of three vegan toppings. cannot be made on gluten-free crust

tomato, provolone, mozzarella, red onion, chili, oregano

A+F burrata, tomato, basil, extra virgin olive oil

lamb sausage, dandelion greens, ricotta, tomato, pecorino

Veso bitter citrus aperitivo, prosecco, grapefruit twist

Poli vermouth bianco, "Stellare Secondo" Aperitivo

"Bright, zippy, fresh with green apple tartness and a touch of butter pie pastry buff. A lovely froth makes that incredibly enjoyable to drink and versatile to pair. Made with the classic méthode champegnoise from Chenin Blanc grapes in Clarksburg, this sparkling wine's bubbles are persistent and tenacious, lending to a long and satisfying finish."

wild strawberry, pomegranate, lemon peel and volcanic soil derived minerality

"Fresh nose of white flowers, salty sea breeze, pear, lemon zest with oyster shell minerality and mouthwatering acidity. 11.2% ABV" -- Jolie-Laide Team

"""Named after the wind that brings good weather, the ‘Aliseo’ is made of Biancolella, Biancazita (said to be a type of Falanghina), and Pepella. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. Aromas and flavors include flowers, lemon-peel, herbs (including tarragon), and wet stones; the mouthwatering fresh acidity gives a very long finish. This is one of the best southern Italian white wines I have drunk, and there is stiff competition these days."" - McCrum"

"Bright and zippy acidity brings balance to this fresh and tropical leaning white from Puglia. Verdeca is a local grape that always has an aromatic component to it and somehow manages to preserve its acidity and the balmy heat of southern Italy. As the label implies, amazing with all sorts of seafood and fresh coastal fare, including roast vegetable, dishes with lots of herbs, and briny seaside salinity."

Lean, mineral, and refreshing. Exotic and almost tropical fruits on the nose with kiwi-like brightness and acidity on the palate. This is an iconic and representative bottling of Fiano from a producer dedicated to native, local grapes.

"This delightful blend hails from the island of Lipari in the Aeolian archipelago to the north east of Mount Etna, Sicily. A blend of two local white grapes, Malvasia bring aromatic lift and body, while the Carricante lends it's minerality and salinity. The nose is perfumed and inviting, and the finish is dry, refreshing and begs another sip."

"Aromas of Meyer lemons and sea salt, with bright acidity; a flavorful reflection of sea-inspired terroir. Try with anything fresh seafood or Mediterranean inspired appetizers."

bright and snappy chardonnay -- loads of apple + pear -- with a broad, satisfying finish

a real head scratcher... skin-contact fermented Greco, with lots of nutty, oxidised and toffee like flavours, but still refreshing and very food worthy. The salty note on the finish makes for really interesting pairings. This is a medium-plus bodied wine, with medium-minus acidity. Clean, relatively lean despite all the flavour and not overly viscous.

Thirst quenching and dry, with a ripe red fruit nose. Bright without being acidic, and light bodied enough to go back for seconds!

"Just on the shy side of being a mid-weight red, this beloved Mendocino Carignan blend from LIOCO has plenty of concentration and aromatic punch. Fifty percent of grapes were whole cluster fermented ensuring the usual tannic bite in the finish was more like an endearing nibble. Try it with a chill for a patio party. Sure to please Pinot and Beaujolais drinkers alike."

"Deep dark plumy fruit -- nose is heady and bold, palate is full. Hallmark hint of rose petal lingers in the backdrop. Good, balanced acidity makes this a great osteria wine and easy pick for red wine lovers! For those unfamiliar with Nero d'Avola, it's great stand in for Southern French reds, Côtes du Rhône / GSMs and such."

full in the mouth, with a rich black plumy perfume that start in the nose and blooms in the palate. This wine is not shy with pronounced tannins that make the wine feel dry. But the ripe fruit, and pungent nose both help balance this out.

Full-bodied and robust tannins. Loads of purple berry fruit and heady violet aromatics. Big wine for big flavour, and best enjoyed with rich food!

"A robust and deeply purple wine with pruney fruit and an inky violet nose -- plus a touch of dried hard herbs (thyme, rosemary, marjoram). Magliocco is a local gem of a grape for making fuller-bodied robust wine in Calabria in Southern Italy. Made often for younger consumption, this one feels both accessible as well a showing promise / potential for aging." -- Delfina

plump, dark, with rich plummy overtones and hint of smokey bacon fat. A table wine red blend modeled after Southern Rhône wines of France. Grenache dominant with the balance of Mourvedre and Syrah. Try with meatballs and earthy flavored pizzas (think mushrooms + prosciutto).

Wednesday-Sunday ONLY

Wednesday-Sunday ONLY

12oz bottle

12oz bottle

8oz bottle

12oz bottle

12oz bottle

12oz bottle

Margerum, Santa Barbara

wild strawberry, pomegranate, lemon peel and volcanic soil derived minerality

Bright and zippy acidity brings balance to this fresh and tropical leaning white from Puglia. Verdeca is a local grape that always has an aromatic component to it and somehow manages to preserve its acidity and the balmy heat of southern Italy. As the label implies, amazing with all sorts of seafood and fresh coastal fare, including roast vegetable, dishes with lots of herbs, and briny seaside salinity.”

Thirst quenching and dry, with a ripe red fruit nose. Bright without being acidic, and light bodied enough to go back for seconds!

This delightful blend hails from the island of Lipari in the Aeolian archipelago to the north east of Mount Etna, Sicily. A blend of two local white grapes, Malvasia bring aromatic lift and body, while the Carricante lends it’s minerality and salinity. The nose is perfumed and inviting, and the finish is dry, refreshing and begs another sip.”

full in the mouth, with a rich black plumy perfume that start in the nose and blooms in the palate. This wine is not shy with pronounced tannins that make the wine feel dry. But the ripe fruit, and pungent nose both help balance this out. ** This wine is honestly better day two -- give it try **

Full-bodied and robust tannins. Loads of purple berry fruit and heady violet aromatics. Big wine for big flavor, and best enjoyed with rich food!

Almanac "LOVE", Alameda

Fort Point, San Francisco

Best Day Brewing, Sausalito

Golden State, Sonoma County

650mL

12oz bottle

8oz bottle

12oz bottle

12oz bottle

12oz can

12oz bottle