Three regions, three cooks, one long table
Vitto Official is what happens when a Bolognese pasta maker, a Neapolitan pizzaiolo and a Tuscan grill cook share a kitchen in San Francisco’s oldest Italian neighborhood.
No shortcuts, on purpose
Every afternoon at three, the pasta table is dusted with 00 flour and the sfoglina starts rolling: tagliatelle, tortelli, the sheets for Sunday’s lasagna. The pizza dough was mixed two days ago and has been resting since. The oak for the oven was split in the yard.
Fish comes from Fisherman’s Wharf at six in the morning, whole, and is filleted here. Beef is dry-aged in our own cabinet for the Fiorentina. Tomatoes are San Marzano D.O.P., flour is Caputo, the olive oil is from a single grove in Chianti we visit every October.
It costs more and takes longer. It also tastes like Italy.
Sourced honestly
Named producers, named regions. If a dish says Parma, the ham is from Parma. If it says Wharf, the fish came off a boat this morning.
Priced openly
Every dish and every glass has its price on the menu and on this website. No unpriced specials, no surprise supplements.
Paced like Italy
Courses arrive when the last one is finished, not when the kitchen is ready. The check comes when you ask. Turnover is not our business model.
The neighborhood
Columbus Avenue has been San Francisco’s Little Italy since the 1880s. We are two blocks from Washington Square and Saints Peter and Paul, a short walk from City Lights and the cafes on Grant. Come early, walk the hill, and arrive hungry.
When we cook
- MondayClosed
- Tuesday – Thursday5:00 – 10:00 PM
- Friday – Saturday5:00 – 11:00 PM
- Sunday12:00 – 3:00 PM · 5:00 – 9:30 PM
Kitchen closes 30 minutes before the dining room. Closed Thanksgiving and December 25.
Come and taste it
Reserve a table for your first visit and the whole menu is 70% off.