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

charred Jimmy Nardello peppers, anchovies, capers, mozzarella

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

tomato, fior di latte mozzarella, 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

marinated cherry tomatoes, basil, mozzarella, ricotta salata

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

Slightly sparkling, fizzy glou-glou red wine. Totally thirst quenching low-acid, with loads of color and flavor. Just a touch of tannin -- which makes you come back for more (kinda like a coke!).

"Centopassi’s grapes come from various vineyards in the high Belice Corleonese Plateau, near the town of Corleone, south of Palermo. Named for the red, iron-rich soil of the vineyard site. Pale straw color with a greenish glints. A lovely fresh inviting aroma, citrus (mandarin orange), herbs, wet stones, very expressive. An outstanding drinking now with seafood or roast chicken." -- Oliver McCrum

The Atilia Trebbiano d'Abruzzo comes to you from pergola-trained vines in 2 plots that are 3+ and 15+ years of age, planted to sandy clay soils on the rolling hills of Montepulciano. As the name implies, it is from the acclaimed Trebbiano Abruzzese variety of Trebbiano, which is considered the highest quality version of the grape. These are gently pressed, native yeast fermented in stainless steel, with no malolactic fermentation, then allowed to sit on their lees for 2-3 months depending on the vintage. Finally, after a light filtering and cold settling of the lees, the wines are bottled with very little added sulfur (13mg free). This tastes like a Mediterranean beach in summer, with soft lemon curd notes, lovely floral accents on a medium frame ending with a refreshing bright and long finish.

"Gorgeous intense mouthwatering aromas of lemon, marzipan and wet stones. Outstanding lively fresh palate impression, by far the best example of the variety I’ve had. Very long, very concentrated. A delicious, mineral, serious white wine from an unexpected source. Maybe even age-worthy. This Grillo can stand with some of Italy’s best white wines." -- Oliver McCrum

"This is a vibrant, fresh, and fruit-forward expression of the classic southern Italian grape. In Naples, you'll see Falanghina adorning the menus and chalkboards of many pizzerie. This Falanghina feature ripe stone fruit and tropical aromatics. It's light on its feet, but giving and satisfying on the palate. Try it in place of a Pinot Grigio sometime!" -- Team Delfina

This aromatic, almost tropical, white wine is a native to Sicily and the Aeolian islands. Medium bodied with ripe stone fruit, citrus peal, and hint of spice -- Grillo can be served chilled as an aperitif, and still deliver as an excellent accompaniment to food. Try with shell fish, seafood, summer veggies (yes corn), and of course crudo.

"Very pale yellow in the glass; aroma and flavor of wet stones, with hints of mixed Mediterranean herbs and citrus peel; bright acidity in the mouth, palate-staining concentration, lovely minerally white wine. Very reminiscent of Chablis." - McCrum

Ancient local variety, only 50 hecatres planted. Susu, as I like to call it, can have a slightly floral, purple Bazooka Joe bubble gum quality to it. Without being too sweet of course. It's a perfect opener for the summer months. Get it while you can.

Landmark example of Frappato from the southern end in Sicily. Floral aromatics, laced with red cherry, hibiscus, and cranberry. Bright acidity and super fresh. This is perfect for those pinot drinkers willing to paint slightly outside the lines, and for those all-around Italian wine lovers.

Medium-bodied red, with mellow acid and rounded edges. Palate coating and satisfying. Very good pizza wine -- would pair with anything red sauce.

"Gurrieri’s Nero d’Avola is finer than many examples, but still a substantial, meaty red wine with berry notes (more black than red), tea-leaf, and a hint of licorice. I would pair this with more substantial pasta dishes, and red meats." -- O. McCrum

"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.

Deep dark plumy fruit character. Rich, concentrated fruit leather on the palate, with a hint of volcanic smokiness on the palate. Aglianico's prominent tannins are tamed down for this everyday, easy drinking version of the grape.

"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." --Team Delfina

A bold, dark fruited, plum-laden, spice box of a wine. Lots of classic northern Rhône inspired fruit character: a touch smokey bacon, olive and violet... finished off with elegance and polish. If you're a "Red Wine Drinker" you gotta take this out for spin. -- Team P.D.

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

crisp, snappy, and a touch salty. Lovely vibrant citrus and not-yet-ripe stone fruits on the nose and palate. Totally dry finish.

This aromatic, almost tropical, white wine is a native to Sicily and the Aeolian islands. Medium bodied with ripe stone fruit, citrus peal, and hint of spice -- Grillo can be served chilled as an aperitif, and still deliver as an excellent accompaniment to food. Try with shell fish, seafood, summer veggies (yes corn), and of course crudo.

Landmark example of Frappato from the southern end in Sicily. Floral aromatics, laced with red cherry, hibiscus, and cranberry. Bright acidity and super fresh. This is perfect for those pinot drinkers willing to paint slightly outside the lines, and for those all-around Italian wine lovers.

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 **

Medium-bodied red, with mellow acid and rounded edges. Palate coating and satisfying. Very good pizza wine -- would pair with anything red sauce.

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