The taker for the former St. Vincent space on Valencia has been revealed: it’s Marko Sotto, who has been working as director of operations in Adriano Paganini’s restaurant group for Beretta, Starbelly, Pesce, and more. This new project is his own, which he is calling BARZOTTO, an “American pasta bar.” The chef will be Michelle Minori, who is currently executive sous chef of the Ne Timeas group (Flour + Water, Aatxe, Cafe du Nord, Salumeria, and Central Kitchen).
The menu will feature housemade pasta, made daily in front of guests. Five pastas will be highlighted, from classics like bucatini all’amatriciana to three seasonal pastas, plus salads, roasted meats, vegetable sides, and housemade gelato for affogatos.
The restaurant will be “fine casual,” meaning you order at the counter (like at Souvla), and your food is brought to you. The wine list will span California and Italy. There will also be a retail section, with pasta available by the pound, sauces, and gelato. Look for an opening in late summer. 1270 Valencia St. at 24th St.
The former Rickybobby in the Lower Haight is going to open as THE LODGE ON HAIGHT (no relation to the recently opened The Lodge in Oakland) in April. The chef is Matt Nudelman (previously Greenburger’s), who is opening the project with co-owner Tim Felkner of Vigilante Hospitality (Oro). Hoodline reports it will be a fast-casual spot, with burgers, mac and cheese, and other comfort food dishes made with local and organic ingredients. Beer and wine and of course an interior that’s heavy on the wood are also in the plan. 400 Haight St. at Webster.
