Gresham's risotto is a study in restraint and precision. The saffron imparts color and subtle earthiness; black garlic adds umami depth; blood orange provides acidity and fruit notes. Each component is carefully proportioned, and the risotto itself is cooked to perfect al dente without being heavy.
Tips from diners
The risotto course exemplifies Chef Gresham's philosophy—perfect technique and ingredient quality over complexity or fluff.
Gresham's hand-rolled pasta skills rival those of any Italian nonna. The pasta is delicate, silky, and cooked to perfect doneness. The foie gras and truffle elevate it to luxury, while the Marsala sauce adds depth without overwhelming. This course demonstrates both classical Italian technique and fine dining indulgence.
Tips from diners
The hand-rolled pasta demonstrates Chef Gresham's mastery. It's tender, silky, and properly cooked. The foie gras and truffle are generous.
This raw preparation showcases the tuna's quality and Gresham's commitment to balance. The grapes provide sweetness; pickled plums add acidity and umami; tonnato brings anchovy depth. The tuna is sliced remarkably thin and arranged with precision. Reviewers note the interplay of flavors reveals itself across the plate.
Tips from diners
The tuna crudo is a highlight. The tonnato sauce is house-made and adds complexity without overwhelming the delicate fish.
A second raw fish course that contrasts with the tuna crudo. Kampachi is leaner and more delicate than tuna; the avocado mousse adds richness; cara cara orange (a sweet variety) brings fruit and acidity; pistachio provides textural interest. This course shows Gresham's range within the raw fish genre.
Tips from diners
The kampachi is delicate and pairs well with the avocado mousse. The pistachio dust adds a subtle nutty accent.
Gresham commits to using what the market offers at peak quality. The preparation is straightforward—cooking that honors the ingredient rather than complicates it. Reviewers note the impeccable sourcing and the restraint in preparation.
Tips from diners
Ask your server about the sourcing of the main protein. Gresham's relationships with her suppliers are a point of pride.
Opened in 1989 by chef Suzette Gresham and partner Giancarlo Paterlini, Acquerello relocated to a former chapel in Nob Hill in 1997. The vaulted, wood-beam ceilings create a spiritual atmosphere that matches Gresham's philosophy: cooking with reverence for ingredients and Italian tradition. Holding two Michelin stars since its current location opened, Acquerello serves a nightly prix-fixe tasting menu featuring hand-rolled pasta, raw preparations, and risotto made with Italian rice sourced specifically for the restaurant. Gresham's approach is refined but never pretentious.
Book well in advance—this two-star Michelin restaurant is one of the city's most coveted reservations. The dining room seats only 30 people.
The chapel setting with vaulted ceilings is romantic and unique. Inform the restaurant of celebrations when booking—they may acknowledge with a gesture course.
The prix-fixe menu is approximately $225 per person. Wine pairings are available and recommended. The experience takes 2.5 to 3 hours.
The menu changes with the seasons and Gresham's ingredient sourcing. Revisit across seasons to experience the restaurant's full range.
Similar picks in San Francisco
Page last updated: