Locanda Osteria and Bar, the much-anticipated Roman restaurant, recently opened to Bay Area traffic. The new space, formerly Spanish-style Ramblas, imbues new soul with fresh new tile work, a coffered ceiling, and brand new bar all designed by hip outfit Envelope A+D.
It opened with a burst of life boasting an interesting menu charged with rustic pizzas and pastas and a ruthless array of Quinto Quarto, which translates as “fifth quarter” or “offal”. Dishes include such typically discarded parts as tripe, tongue, beef tendon, oxtail, lamb brains, and sweetbreads.
It takes a trusted restaurateur and bold kitchen staff headed by Chef Craig Stoll, a James Beard Award winner, to take such risks and for this they are sure to be rewarded with a curious crowd and fans of Stoll’s other venture, Pizzeria Delfina. The seasonal antipasti and cozy cocktail menu, via mixologist Brian McGregor, accents the brave forward-thinking menu.
In keeping with the market-style air of true Italian bistros, the restaurant will also flaunt their home-made assortment of salamis and charcuterie in a large glass case.
Locanda, located at 557 Valencia Street and is open daily from 5:30 p.m. to 1 a.m. The 12-seat bar and communal table are first-come-first serve. Pranzo, Locanda’s take on brunch, will begin later this year.