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.

Prosciutto di Parma, caciocavallo, mozzarella, panna, arugula

broccoli raab, caciocavallo, mozzarella, olives, hot peppers

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

Hen of the Woods mushrooms, panna, fontina, nepitella

guanciale, spring onion, panna, chili flake

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

guanciale, chili, tomato, pecorino, black pepper

eggplant, smoked mozzarella, ricotta, black olive, calabrian chili

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!).

"Mostly Grechetto (a field blend of Grechetto di Todi and Grechetto di Orvieto), with a splash of Trebbiano Spoletino, all from estate owned and organically farmed vines. Fermented natively in stainless steel, and aged briefly for maximum freshness. A delightful, zingy and zesty white, full of energy and aromas of orchard fruit, and golden delicious apple."

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.

Steely and lean, with beautifully pristine mineral and fresh tart apple acidity. Totally dry, so this make a great wine to start off a meal, or equally well paired with vegetable dishes, fish, and even richer white sauce pastas!

Though not overly aromatic, Greco di Tufo wines are known to show characteristics of spice, herb and citrus. On the palate, the wines are medium- to full-bodied and relatively high in acidity. Flavors will range from citrus, white fruit and stone fruit, and top examples will have a distinctive mineral character.

"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

"Biondi’s Etna Bianco is a blend of Carricante, an intriguing white indigenous grape variety with a distinctive stony minerality, with several other more aromatic local varieties. The combination of bright acidity and minerality with notes of flowers, peach, apricot and herbs comes together harmoniously in the glass. A great match for seafood and grilled fish." -- McCrum Team

"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

"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

This wine is known for its distinct mineral notes reminiscent of the Vesuvio volcano and features a vibrant red color with flavors of peach and candied orange.

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

Unapologetically bold, spice-driven and jammy, Zinfandel has secured its title as the darling of California vintners by adapting well to the state's diverse microclimates and landscapes.

"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."

Monica Parpinello is produced by the winery Poderi Parpinello, a red wine with fresh and simple drinking, but in the reinterpretation that makes the company with a pleasant structure and a certain softness, giving it balance and soapness. Monica Parpinello is born from the company’s vineyards located in the plains of Alghero, on sandy clay soils benefiting from the winds and breezes full of salt that emanate from the sea. Monica Parpinello is a red that is well suited for a pleasant aperitif.

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 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

Castello della Paneretta Vin Santo del Chianti, Toscana

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

"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 are-worthy. This Grillo can stand with some of Italy’s best white wines." -- Oliver McCrum

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

Fieldwork "Hazy Train"

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