Owner Kingston Wu expressed excitement about launching an entirely new culinary concept in San Francisco, stating, "We're excited to introduce an entirely new concept to San Francisco—a restaurant that celebrates the intersection of Argentinian and Italian food." He highlights the unique cultural blend that Morella aims to showcase.
Wu notes, "Immigration from Italy and Spain to Argentina in the turn of the 20th century introduced the country to pasta, Milanese [dishes], and other European cuisine. We're celebrating this convergence of cultures at Morella." This emphasizes the restaurant's foundation in historical culinary influences.
Chef Jesus Dominguez's offerings include Argentinian empanadas and Italian arancini as appetizers and a unique menu featuring lamb Bolognese over pappardelle and sorrentinos filled with Dungeness crab. This fusion menu exemplifies the restaurant's innovative approach.
The dinner menu showcases an intriguing selection that blends Argentinian and Italian cuisine, such as "Midnight pasta," a dish of spaghetti with braised beef and various flavorful ingredients, encapsulating Morella's essence of cultural and culinary convergence.
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