A pianist often plays at The Big Four.
THE BIG FOUR
The unofficial clubhouse of Nob Hill is back: The Big Four, an SF institution that is celebrating its 50th anniversary this year, has returned. The restaurant is located within The Huntington Hotel and is one of the best places to sip a martini, nibble on French fries and people-watch. “The Big Four has always been about honoring classic American recipes and letting exceptional, locally sourced ingredients do the talking,” says chef David Intonato. “Our menu brings back the same warmth and familiarity, creating a space where guests know they can always get a really good meal.” Diners can look forward to the beloved chicken pot pie, charbroiled oysters Rockefeller and a Dungeness crab Louie salad. 1075 California St., 415.775.1140, thehuntingtonhotel.com
Clementina’s roasted beets with blackberries, dill, shaved almonds and citronette.
CLEMENTINA
After their daughter was diagnosed with celiac disease, Italian-born restaurateurs Gianluca Legrottaglie and Viviana Devoto, of Montesacro fame, set out to create an entirely gluten-free, celiac-safe eatery. Thus, Clementina, specializing in authentic Italian cuisine, was born. The couple worked with chef Giorgio Brunella to craft a menu of dishes, including crispy pork chop alla Milanese, sugo di calamari and risotto with saffron and bone marrow.
“The biggest challenge was not the cooking itself,” says Devoto. “Italian cuisine is actually full of naturally gluten-free traditions. The challenge was convincing ourselves, and eventually others, that removing gluten does not mean losing character. It was about honoring the same traditions I grew up with and finding the right way to execute them using different ingredients. When you approach it with care and respect for the craft, gluten-free cooking does not feel like a limitation.” 343 Clement St., 415.571.8542, clementinasf.com
Dining and Cooking