"Recently, Beretta had a makeover; both the interior and its menu got spiffed up, and the changes are notable. From dark wood and leather to bright gold tones with cherry accents, huge, abstract murals, mod red wire-framed lamps, Beretta has a fresh, modern vibe that manages to feel welcoming to all ages, in no small part due to its staff."
"We shared the fritto misto on the Antipasto side of the menu: A tumultuous pile of golden fried squid, prawns, fennel, and shishitos cane to the table hot and delicately crunchy, without a hint of greasiness. A delight, and would go great on a hot day with a cold birra in hand. Next, linguine nere pasta. Squid-ink noodles brought the brine and sea breeze to our table, with lovely chunks of sweet shrimp. Perfect textures, and wonderfully warming on a chilly night."
"I had to get the agnolotti. Roasted chicken tucked into tender pockets of pasta, swimming in a savory brodo of the rich roasting juices, marsala, and mushrooms. While I found this a bit salty, the crispy sage added floral bites that somewhat took the edge off. I'd not turn it away if someone at my table were to order it, because everyone has an off night."
Beretta underwent a significant makeover, replacing dark wood and leather with bright gold tones, cherry accents, abstract murals, and mod red lamps to create a fresh, modern, age-inclusive vibe. Staff contribute to the welcoming atmosphere. Cocktails remain a highlight. Smaller antipasti plates are offered; eggplant caponatina with burrata lacked expected sweet-and-sour notes, while fagioli puree or roasted cauliflower would be better choices. The fritto misto was hot, delicate, and non-greasy. Linguine nere delivered briny, textural shrimp and warmth. Agnolotti with roasted chicken and marsala-rich brodo was savory and a touch salty, balanced somewhat by crispy sage.
Read at Mission Local
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