Sunday - Monday: 11am-7pm
Chef Alexander Alioto’s adherence to the Italian cooking mantra of fresh, seasonal, approachable food isn’t changing as he pivots West End’s The Kitchen Table to a more casual daytime concept. “It’s a restaurant and deli like you might see in North Beach,” the fourth-generation restaurateur says. Sandwiches on house made bread, pinsa, and seasonal salads will anchor the menu. A deli case is stuffed with freshly prepared meat ragu and hand-extruded pappardelle, tagliatelle, and fettuccini to take home for dinner. Alioto’s famous fist-size raviolo and other Italian edibles will appear as weekly specials.
Under a 20-foot mural saved from Alioto’s Fisherman’s Wharf by Alexander’s father, Nunzio, look for a large selection of uniquely available packaged goods, including an extensive wine list curated by Nunzio, aged canaroli rice, single varietal Puglian olive oil sourced from a centuries-old family farm, and Alioto’s favorite tomatoes from Valroso Farm in San Joaquin Valley. Italian white truffles will also be available for pre-order. “We are part of the Marin community and want to help people cook great meals,” Alioto says
