Seven Hills (1550 Hyde Street) is the new venture we mentioned a while back from one of the younger of the Alioto clan, Alexander Alioto, son of Nunzio Alioto III (who owns Alioto’s at Fisherman’s Wharf) and cousin to Supervisor Michela Alioto-Pier. Alexander has staged at some great restaurants, including The French Laundry and Michelin two-starred San Domenico in Emilia-Romagna, Italy, and he’s been preparing for years for the debut of his own restaurant. Tonight, his dream is made real, and Seven Hills softly opens in the former 1550 Hyde Café space, featuring a menu that will change daily and highlight Alioto’s passion for fresh pasta making — there’s even a dish inspired directly by San Domenico called Ravioli Uovo, filled with ricotta, spinach, and egg yolk and topped with brown butter and white truffle oil. Also, check out the sweetbread salad, Dungeness crab cannelloni, his own version of brick chicken, and the wine list, curated by Alexander’s dad, who’s one of the country’s 124 Master Sommeliers. See the full menu below.
The restaurant is taking reservations for the public starting Friday.
Note: This menu is subject to change depending on ingredient availability.
SEVEN • HILLS
First Plates
Red Wine Poached Egg
Shavings of grass fed top sirloin beef, russet potato hash, and Parmesan Reggiano cheese emulsion - 7.95
Grandpa George’s Pork Sausage
Bell peppers and caramelized yellow onion - 8.75
Roasted Niman Ranch Bone Marrow
Fiddler’s Green Farmed Radish and parsley salad with Hawaiian red sea salt - 11
Wild Snapper Crudo
English cucumber, jalapeno, basil oil, lemon oil and Trapani Sicilian sea salt - 10.75
Warm Octopus with Potatoes
Crispy Fra’mani pancetta, celery leaves, Italian parsley, and fresh lemon juice - 7.75
Pumpkin Sformato
Parmesan Reggiano sauce, white truffle oil, and Parmesan cheese crisp - 8.50
Salads and Soup
Organic Fiddler’s Green Farm Italian Mix Greens
House made ricotta cheese, fresh artichoke, Fiddler’s Green Farm red beets, and Blood orange vinaigrette - 7.75
Crispy Niman Ranch Sweetbread Salad
Frisee lettuce, wild Euvitis mushroom, green onion, and sherry vinaigrette - 10.50
Ribollita Soup
Iocopi Farm Italian butterbean, yellow onion, tomato, Swiss chard, Acme Bread crostini, and grated Parmesan Reggiano cheese - 6.75
Pasta and Risotto
All pastas house made
Ravioli Uovo (San Domenico)
House made ricotta cheese, spinach, Uncle Edie’s egg yolk, brown butter, and white truffle oil - 10.25
Mushroom Tortelli
Valroso Tomato ragu with grated fresh cheese - 10.75
Fettuccini Carbonara
Fra’mani Pancetta, white onion, fresh cracked black pepper, Uncle Eddie’s egg yolk - 11.50
Fresh Dungeness Crab Cannelloni
Valroso tomato sauce infused with bell pepper and baked with Italian fontina cheese - 13.75
Wild Euvitis Mushroom Risotto
Fresh chanterelle mushroom, mushroom broth, and Italian parsley - 11.25
Second Plates
Spedini of Marinated and Grilled Fresh Monterey Bay Prawns
Fiddler’s Green Farm frisee, local asparagus, and celery leaves salad with green onion and lemon vinaigrette - 18.25
Potato Crusted Wild Snapper
Italian eggplant, zucchini, and tomato ragu with parsley oil - 19.95
Organic Mary’s Pressed Chicken under a brick
Caramelized pearl onion and baby carrots, reduced brown chicken stock, and creamy polenta - 18.50
Braciole of Olive Oil Marinated Niman Ranch Top Sirloin
Stuffed and rolled with wild mushroom and chicken liver, served with Swiss chard, shoestring potatoes, and Valroso tomato sauce - 18.75
Braised Niman Ranch Veal
Root vegetables, Zuckerman’s Farm fingerling potato, veal jus, and fried shallots - 17.25
Seven Hills - 1550 Hyde Street, at Pacific - 415.775.1550 - Dinner served Tuesday to Thursday, 5 p.m. to 10 p.m., and until 10:30 p.m. Friday to Sunday - Reservations here
Earlier: Alioto to Open Seven Hills Restaurant in 1550 Hyde Space [Grub Street]
Alioto’s to Strong-Arm Michela Into Citation? [Grub Street]
