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Chiaroscuro
(Now Closed)Italian Restaurant$$$$
Financial District, San Francisco
16 Tips and reviews
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The Wall Street JournalApril 5, 2012This restaurant's specialty is its pastas. The kitchen uses an old family recipe for its dough with the owner's mother occasionally visiting from Rome to teach new hires how to make it. Read more
Hana NaNovember 15, 2011Mmm hmm! Their spaghettoni is killer. Thick spaghetti, sautéed prawns, basil pesto sauce, crispy potatoes and blue lake beans. Mouth-gasm! :)
Andy StevensFebruary 6, 2013At first glance looks like another corporate power lunch joint but the food is pure Italian joy and the pasta really is as good as they say
Björn JefferyAugust 18, 2012I often think Italian food is over-rated, but this place won me over. Ambitious food, super fresh produce and great staff.
Gabby K.November 26, 2013every dish we had was amazing. the cheeses were unreal, the souffle' was PERFECT.
Ryan SarverJuly 28, 2013Great, fresh pastas here. Go with four courses and make sure to get the Trilogia and wine pairings.
Natalie MFebruary 24, 2016Had the most wonderful time here. Food is amazing and service is top notch
sarahSeptember 18, 2013If you're a vegetarian, the chef will create a spontaneous, inventive/whimsical vegetable platter for you. Delicious!
Michelle HolmbergFebruary 15, 2011The seven course valentine's day dinner with wine pairing was amazing. Great intimate space-open kitchen design
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Permanently closed (Show more)
- Mon–Thu
- 11:30 AM–2:30 PM
- 5:30 PM–9:30 PM
- Fri
- 11:30 AM–2:30 PM
- 5:30 PM–10:30 PM
- Sat
- 5:30 PM–10:30 PM
(415) 362-6012
Features
Reservations
Yes
Credit Cards
Yes (incl. Discover & Visa)
Wi-Fi
Free
Parking
Street
Restroom
Yes
Food & Drink
Menus
Lunch, Dinner
Drinks
Wine
See More
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- 8.2
"Amari flight is amazing! Also try the fratello if you like mezcal. The ravioli and sea urchin pasta were decent, and definitely get the semifreddo for dessert 🍮"
Sheen - 8.5
"Burrata, octopus, and beef cheeks. Do it, you guys!"
Tom Stankiewicz - 8.3
"Great pizzas. The roasted corn on the cob side dish was amazing."
Mark Klapper
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