"The recent rise of Italian restaurants in San Francisco might have started with the opening of La Connessa in 2023, followed in 2024 by Original Joe's in the Marina and Bettola in the Richmond. In 2025, we've seen the reopening of Beretta on Valencia, Ama downtown, and Via Aurelia from David Nayfield and Matt Brewer at Mission Rock. On the horizon is Lucania from the A16 team in the Ferry Building."
"Bosco's cocktail menu is divided into fanciful categories: Canopy for lively/low-ABV, Campsite for citrus, and Forest Floor for spiritus. The drinks are bright and creative, but also approachableas is the wine list and a clutch of five sophisticated NA options. The bar creates many of its own elements, such as an amaro-infused fruit shrub, which combines with passionfruit and soda in the aptly named Agrodolce."
"Hamachi crudo, featuring lightly smoked yellowtail tuna served with husk cherries, cucumber, and bottarga, for example, is fresh and bright, showcasing high-quality seasonal ingredients with an Italian sensibility. The sourdough pizzette is another favorite on the opening menua small pizza with zucchini cream, stracciatella, mortadella, crushed pistachio, and fresh basil that's light and incredibly well balanced. The puffy and barely burnished crust, in particular, is a wonder, and McIlwraith confirms the topping"
Bosco was created by co-executive chef-partners Ryan McIlwraith and Kaili Hill in collaboration with The Absinthe Group. The restaurant delivers an approachable, warm, and cozy atmosphere with Italian ingredients presented through California twists. A recent surge of Italian restaurants in San Francisco includes La Connessa, Original Joe's, Bettola, Beretta, Ama, Via Aurelia, and planned Lucania. Bosco's cocktail menu is organized into Canopy, Campsite, and Forest Floor categories and features bright, creative, and approachable drinks alongside a curated wine list and nonalcoholic options. The bar produces house elements such as an amaro-infused shrub used in the Agrodolce. Menu highlights include hamachi crudo and a well-balanced sourdough pizzette with a puffy, barely burnished crust.
Read at www.7x7.com
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