Empanadas
$$, Happy Hour, Full Bar, Steakhouse, Argentinian, Mission
"Grab a Paloma pitcher and order the empenadas at Lolinda."
ChefGary Rulli
San Francisco
About Gary Rulli
Gary Rulli is the pastry chef/co-owner of Emporio Rulli and Ristobar. He is one of America’s finest pastry chefs. At the age of 19, he apprenticed under master pastry chefs in Milan and Torino to learn the time-honored traditions of Northern Italian pastry making. He is the first U.S. born pastry chef of Italian descent to receive an invitation to join this prestigious group of Italy’s top pastry chefs.
My Venues
Accolades
- Top 100 Restaurants (Ristobar)San Francisco Chronicle
- MemberAcademy of Italian Pastry Chefs
- Where to EatSF Examiner
- ChefsFeed WinnerOne of the Best Things to Eat in SF
Where I Go Out
Zabaglione
$$, Italian, Diner,
"This old-school zabaglione with lemon zest, vermouth, white wine, and Marsala is whipped up in a copper pot, making it light as air. Sometimes old-school hits the spot."
Huckleberry Baked Alaska
$$$$, French, Lounge, Polk Gulch
"This is a classic dessert served in a great space. La Folie Lounge is a favorite late-night spot of mine and a great way to end the evening."
Cheese plate
$$, French, American, Marina
"Awesome walnut bread with blue cheese, a glass of Unti Sangiovese, and ambience by Roxie. Great late-night stop in the Marina."
Ridged pasta w/ duck liver
$$$$, Full Bar, American, Italian, Polk Gulch
"Suzette Gresham has garnered a Michelin star, and you’ll know why once you step into their dining room and try this pasta. The light sweetness of the marsala, the richness of the duck liver, and the decadent aroma of black truffles pay homage to the forager, the farmer, and the winemaker. This dish fills the void that banning foie gras has created by delicately presenting a comparable flavor profile."
Liberty duck
$$$, Modern, American, New American, South Beach
"This is great Californian cooking in an upscale setting. Crispy skin on a duck is a must, and the addition of the crispy duck fat potatoes and foie gras gives the dish complexity. A well-balanced dish in my book! Let Amy Currens, one of the city’s most knowledgeable sommeliers, select a bottle to enjoy with your meal."
At My Venues
Affogato
$, Café, Breakfast, Italian, Coffee Shop, Union Square
"Digging into one of my favorite desserts on a beautiful spring day in Union Square is a perfect way to relax before dinner service at Pesce. Gary’s affogato is a perfectly refreshing Italian treat made with whipped cream, vanilla gelato, and authentic Italian espresso. This perfectly balanced dessert transports me to Bergamo with every bite as I relax while people-watching at my favorite spot in the heart of the city."
