Things are chugging along for Gianpaolo Paterlini’s ~1760~ on Polk Street, with the interior definitely taking shape: some preview pics show a long bar (which has mirrors behind the shelving), a kitchen with a large window at the pass so you can look into it, and plenty of windows (the furniture is arriving now). The team is hoping to open this month, but all will be revealed in coming weeks.
Speaking of reveals, you can now take a peek at the initial menu from chef Adam Tortosa, which includes dishes like watermelon gazpacho with Dungeness crab, finger lime, and borage; grilled avocado, shrimp, lime, red onion, and cilantro; beef tartare, Marcona almond, Thai herbs, and chile. There will also be a few pastas, like squid ink linguini, uni, garlic, red pepper, and bread crumb; and corn-stuffed pasta with baked potato butter, potato crunch, and chive (mmmm, mysterious). A fried duck sandwich? Goodness. There is quite the array of flavors and influences; dishes will range from $8-$25.
There are also desserts from pastry chef Riccardo Menicucci, like milk chocolate ganache with hickory ice cream, bourbon caramel, and marshmallow, and caramelized banana fro-yo with peanut butter cake and bacon whipped cream. Get ready for more updates soon!
A look at the under-construction dining room and long bar. Photo courtesy of 1760.