Poggio Trattoria

Executive chef Benjamin Balesteri changes the Italian menu daily, providing space to feature seasonal and local fish such as grilled Half Moon Bay sardines with Poggio garden-sourced favas or petrale sole with butter beans and fines herbs. Tuscan gnudi with beef ragù is a long-running favorite, as is the confit of duck leg salad with the day’s lettuces. Poggio’s broad arched entryways and heated patio permit great people watching. Inside, wide booths the color of saddle leather make conversations seem private. 

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Be sure to spend a moment at the bar. Whether or not famed bartender Tony Diiorio is in the house, the go-to order is a Tony Negroni. You can thank us later.

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Don’t Miss: Vitello Tonnato, Tajarin Pasta, Maiale, Wood-fired Flat Bread