Che Fico

"This Italian restaurant in NoPa has one of the most impressive dining rooms in the city. It looks like a fancy barn wedding, with wooden-beam ceilings, skylights, and bouquets of dried flowers and chandeliers hanging overhead. The dishes, though mostly pretty good, are secondary to the space, and that’s okay—you’re here to dress up, drink wine, and gawk at your surroundings. Go for the puffy-crusted pizzas and simple, unbelievably creamy spaghetti for a path to success." - julia chen 1, lani conway

"Che Fico is an Italian favorite in San Francisco and now the restaurant is adding brunch to its beautiful Divisadero location. Che Fico puts its spin on classics such as the Toast Francese, or French toast, made here with challah. Meanwhile, the Panino per la Colazione features prosciutto cotto, scrambled eggs, caciocavallo, and a touch of strawberry jam." - Dianne de Guzman

"Chef David Nayfeld is betting big on pizza at the new Che Fico Pizzeria at Thrive City. Pizza is the star of the menu at this open-air restaurant with bay views. Nayfeld’s naturally fermented crusts, served in either 14- or 20-inch sizes, come heaped with combinations like crispy pepperoni, mushroom, and sausage; paper-thin slices of pineapple paired with Calabrian chile bomba; and four-cheese combos lashed with honey. Salad and sandwiches (think muffulettas, chicken cutlet sandwiches, et cetera.) are also on the menu." - Paolo Bicchieri

"Che Fico is one of the only places in town where walking into the dining room is like making a red carpet debut. Skylights and wooden ceiling beams with hanging chandeliers and dried flowers are reminiscent of a Pinterest board for your cousin’s fancy wine country barn wedding. Unfortunately, the food at this Italian restaurant in NoPa doesn’t always live up to the stylish space—unless you order strategically. Come with a date, stick with a glass of wine each, share a couple of starters, a pizza, and a pasta, and you can have a nice time for about $175. photo credit: Sarah Felker There is a path to an excellent meal at this NoPa spot. Some small plates, like house focaccia served with airy whipped mascarpone and the fried supplí that ooze with fontina, are memorable enough that you’ll inexplicably start craving them in a week. Other appetizers, like the slightly too chewy ball of mozzarella, are underseasoned. Another way to leave happy is by focusing on the parmesan-dusted sourdough pizzas. The bubbly, charred crust puffs out hot air when you take a bite, and the tomato sauce is ultra light. Split the ananas pizza topped with see-through slices of pineapple, and have a glass of wine at the bar, and you’ll leave content. Yes, the pastas, particularly the creamy tangle of spaghetti and pillowy short rib agnolotti, are great. But they're also some of the most expensive ($32-$50) we’ve seen in a city with no shortage of pricey carb-filled bowls. And portions overall are, in the words of our server on one visit, “conservative.” At the end of the day, there’s only so much you can pay for a few bites of noodles before you start to have regret sweats or some existential crisis brought on by twirling tagliatelle around a fork. photo credit: Sarah Felker photo credit: Sarah Felker Even with all the highs and lows, there are times when you should pull out those fancy shoes that clack a little, escape the logo hoodie fashion show that is the general SF dress code, and come here. Birthdays. Engagement celebrations for a couple you actually like. Or, if you happen to be dating someone who thinks spending $165 on a ribeye is normal behavior. But at the end of the day, there are other Italian spots in town where you can spend less on a similar (or better) meal. Food Rundown photo credit: Sarah Felker Supplí It’s pretty hard to be disappointed by fried balls of tomato-y risotto and melty fontina. Start off with a couple of these Jewish-Italian two-biters and you’ll be happy. Mozzarella Fresca Skip this. The appetizer may raise some questions. Like, Why isn’t this ball of cheese seasoned? Or, Is it supposed to be this chewy? And is there bread included? No, but you can add on ciabatta for $6 more. photo credit: Sarah Felker Margherita This pie, with a swipe of light tomato sauce, gooey mozzarella, and shaved garlic, is a simple and foolproof way to go in the pizza department. The sourdough crust is nice and puffy on the edges—although it does flop when you pick up a slice. photo credit: Sarah Felker Ananas For something more interesting than the margherita, go with the Ananas. The slices of pinapple are so thin you can barely see them against the tomato sauce and mozzarella, and the red onions lend a great crunch to every bite. photo credit: Krescent Carasso Tagliatelle Al Ragú On par with other bologneses in town—rich, meaty, and not too saucy. A solid option off the pasta section. Lasagna Verde The first few bites of this bechamel bomb with lamb ragu are good, but it’s too rich to finish by yourself. Polenta This side is slightly sweet and appropriately cheesy. It’s one of the best dishes on the menu." - Julia Chen

"Ever since opening Che Fico, chef David Nayfeld has been delivering artisanal salumi and hand-crafted, notoriously charred pizzas to the masses. There’s a lot going for his original project on Divisadero Street: a stunning space that exudes warmth and energy with drying herbs dangling from the rafters, made-in-house salumi, fresh pasta, and a solid list of wines. For those seeking a more casual pizza outing, Nayfeld recently opened a spacious, waterfront Che Fico Pizzeria in Thrive City, outside of Chase Center, with seductive parmigiana and muffuletta sandwiches in addition to the fragrant, loaded pies." - Eater Staff, Flora Tsapovsky