Melissa Reitz at Locanda

Bio

Melissa Reitz is the chef for Locanda. She worked at Bar Agricole, Zuni, Quince and Pizzaiolo, and Camino in Oakland. She was also the chef at Santa Cruz’s Bantam, where her food was highly praised.

Accolades

  • Best New Classic SF Restaurants
    San Francisco Chronicle

My Restaurants

  • Locanda
    557 Valencia St
    San Francisco, CA

Behind the Scenes

From My Menu

Chef Arnold Eric Wong reviews Oxtails alla vaccinara at Locanda
$$$ | Italian | Modern | Takes Reservations
Mission
"It's oxtail—come on now! Locanda does it simple and delicious with a little bit of the braising liquid. Not many restaurants serve oxtail, and that's why it's such a treat."
Chef Charlie Kleinman reviews Veal casoncelli alla saltimbocca at Locanda
$$$ | Italian | Modern | Takes Reservations
Mission
"Veal saltimbocca is a sensory memory for me. The smell of veal, salty prosciutto, cheese, and sage melting together in a warm, brown veal sauce as one of my first food memories. I order it whenever I can find it, which is harder said than done these days. Locanda has made it their own by deconstructing it into a filled pasta. The flavors are still there to remind me of my childhood, but the addition of silky, delicate pasta successfully elevates this dish while keeping its rusticity."
Chef Ryan McIlwraith reviews Tonnarelli cacio e pepe at Locanda
$$$ | Italian | Modern | Takes Reservations
Mission
"This simple classic Roman pasta has always been one of my favorites. I fell in love with the version at Locanda with my first mouthful. I order it every time I go."
Chef Jake Godby reviews Fried sweetbreads & artichokes at Locanda
$$$ | Italian | Modern | Takes Reservations
Mission
"I wish more restaurants had sweetbreads on their menus. These are crunchy, salty, and simply wonderful."
Chef Gayle Pirie reviews Fried Castelvetrano olives at Locanda
$$$ | Italian | Modern | Takes Reservations
Mission
"At Locanda on Valencia, the thing that gets me among a lot of great food is the fried olive bites. It's yum-yum. The perfect texture on the outside marries the salty, dreamy inside so well. Where is my glass of Italian Pecorino?"
Chef Traci Des Jardins reviews Jewish-style artichoke at Locanda
$$$ | Italian | Modern | Takes Reservations
Mission
"These artichokes are so crunchy and delicious. They come with a whisper of mint that makes them wonderful and different."