This simple starter exemplifies Delfina's approach — perfect ingredients handled with restraint. The crostini is toasted to order, topped with creamy burrata that Stoll sources from specific Italian producers, a few white anchovies, and fresh herbs. It's an obvious play, executed so cleanly that it becomes profound.
Tips from diners
Start with this — it's small, arrives fast, and opens your palate for pasta. The burrata varies by season but is always excellent.
This is one of Delfina's most beloved pasta dishes. Paccheri (large, open-ended pasta tubes) are tossed with daily-changing seafood — typically fresh halibut or cod — tomato, lemon, and a whisper of olive oil. The large tube catches sauce inside and out, and the fresh fish melts into the tomato. This dish has appeared on Delfina's menu in various forms since 1998.
Tips from diners
This dish is always on the menu. If you're torn between options, this is the safest choice and worth ordering.
Ask your server which fish is being used that night — the specific variety changes based on the catch and season.
Delfina's chocolate cake is surprisingly simple — dark chocolate, butter, eggs, and not much else. It arrives warm from the kitchen and is rich enough that a small slice is satisfying. It's not flashy, but it's often the most memorable part of a meal here, precisely because it's honest and made well.
Tips from diners
Pair the chocolate cake with a simple after-dinner drink — the richness of the cake makes for a short, satisfying finish to the meal.
Delfina's grilled octopus is one of the most popular seafood starters. The octopus is cooked until tender, then quickly charred on the grill to add sweetness. Finished simply with quality olive oil, fresh lemon, and herbs, it's proof that you don't need heavy sauces when ingredients are perfect.
Tips from diners
This is usually available and is lighter than many starters at the restaurant. A good choice if you want space for pasta.
This is the restaurant's showpiece beef dish. A large short rib is braised for hours until the meat is silky and pulls from the bone, then finished on the wood grill to create a crust. Served with vegetables that cooked down with the meat, it's a dish that demands a table of two or more and becomes a shared centerpiece. When they have it in stock, it's worth ordering.
Tips from diners
Call ahead to confirm they have the short rib for two — it's not always available. When they do, book a table specifically for this dish.
This dish takes 10-15 minutes to prepare. Order it early in the meal so you're not waiting at the very end.
Delfina opened in 1998 when Craig Stoll was named Food & Wine's Best New Chef in 2001 — the restaurant instantly became one of San Francisco's most difficult reservations. Located between Guerrero and Dolores, Delfina remains a neighborhood Italian spot that sources from local farmers and Italian suppliers with equal devotion. The menu rotates with seasons and what's available at the market that morning. In 2022, the restaurant underwent a major renovation while maintaining its casual, welcoming spirit.
Delfina books solid 4-6 weeks in advance for weekends. Try for weekday dinners (Monday-Thursday) for shorter lead times. They also reserve some space for walk-ins at the bar counter.
This is one of the Mission District's longest-standing excellent restaurants. Locals have deep loyalty here — the restaurant feels like a neighborhood dinner party, not a tourist stop.
The menu changes daily based on what ingredients Stoll sources. Your server will guide you — trust their recommendations over what you read online.
Delfina is perfect for anniversaries and celebrations because it feels both important and comfortable. The kitchen is also skilled at accommodating dietary requests.
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