Delfina - SF Mission District

I didn’t realized they had been closed all this time. Remodeled, the restaurant and pizzeria have been joined into one big space.

One new and permanent feature is the housemade focaccia, a bread Craig says he dreamt up and then worked with bread expert and author Michael Kalanty to perfect. It’s a cross between traditional focaccia and Roman pizza bianca, Craig explains, with a wide open crumb and a perceptible olive oil flavor, despite the fact that it’s also sourdough.

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