La Ciccia is a gem of San Francisco. If you like Italian cuisine and you like seafood, you must try this Sardinian restaurant, featuring a seafood-heavy Italian cuisine that's unlike most Italian restaurants in the area.I thought the place closed, and only recently learned that the restaurant survived the original owners retiring. A real estate agent who lived a couple of blocks away and who was a regular customer decided to purchase the business. They kept all the staff, including the head chef. Supposedly, it was just as good as under the original owners.We were certainly pleased with our visit.We started with simply grilled squid and an order of their Sardinian flatbread, pane carasau. The flatbread reminds me of Indian papadam, but flavored with olive oil and intense rosemary.For her entree, Marcia got the house specialty -- homemade spaghetti with spicy olive oil and shaved bottarga (cured fish roe). Whenever we've gone to La Ciccia, at least one of us orders this dish, and in this visit, it did not disappoint.I decided to try something different and get the fettucine with a tomato and sea urchin sauce, topped with a shaving of cured tuna heart. I love Marcia's pasta with bottarga, but I'm so glad I tried something new. The sauce was amazing -- the tomatoes didn't overpower the sea urchin, and that wonderful flavor of the sea shined right through.For dessert, we split the chocolate panna cotta. It was fine. Marcia liked it more than me. Toasted hazelnuts added a nice texture and flavor to the dish.
Atmosphere: 5
Food: 5
Service: 5
Lori C.
*review for take-out experience only* A more disappointing take out experience. Pricey small-portioned pasta and mediocre bread, though the pasta would be forgivable if it weren't completely clumped together and room temp by the time I got home (I live less than 3 min away so i don't believe it was due to the travel time in between). I waited 15 min at the restaurant from time of arrival (which was the time they estimated it'd be ready), I think they are just pretty busy and perhaps shouldn't take to-go phone orders if that's the case. I ordered the uni fettuccine. I liked the uni flavor and the bit of spice, though I also think it could've used more uni (i personally enjoy seafood flavor). Maybe if it were a bit less spicy the uni flavor would stand out more, but the spice also added to the dish. I definitely haven't had anything like it; other uni pastas I've tried are on the creamy side but I enjoyed the flavor of this more in comparison. Would consider coming back to dine in person on a less chaotic day.
Paul Zhang
The bottarga pasta is great. It's shaved dried fish roe. Tastes like the ocean.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Bottarga Pasta
Oshynne L.
The food here was fantastic; everything was delicious. We also ordered the Pezza de Angioni a sa Saba (Seared Lamb Tenderloin Tagliata Sardinian Saba), and one of the specials for the day, which was a pasta with a tomato-based beef and mushroom sauce. Our plates were clean. The bread for the table was perfect for picking up any leftover sauce. We got there right as it opened, and the restaurant filled up as the time went by; the volume in the place slowly increased as we dined there. The service was decent, and our water glasses were filled on a consistent basis. I'm not sure if they added specials for the day as the night went on, but other tables seemed to be told about more than the two specials that we heard when we arrived. I would definitely return at least once more if I am back in the city, as I would like to try the Pasta Cruzza cun Arrizonis (Artisanal Fusilli Sea Urchin Tomato Cured Tuna).
Ajit K.
This is the kind of spot tailor made for foodies. It has a tight, very focused menu that zags from the typical Italian dishes you are likely to see on a more conventional menu. The ingredients aren't overly extensive, instead everything relies on freshness and clean flavors. Compared to some of the other well executed Italian spots in SF, this one is more rustic with its style. This is kind what I wish the typical Italian restaurant in America would be. Full disclosure, we did not try the pasta courses and went heavy on seafood. The octopus and prawn dishes were truly sublime - beautifully cooked seafood in this addictive sauce; begging your hand to keep dipping bread into. We also had the lamb which was nicely roasted and had a subtle sweet flavor. Finally we had a nice chocolate panna cota which was refreshingly not super sweet. It wasn't particularly creative as desserts go, but a nice satisfying ending to the meal.
Steve S.
Great and unique pasta dishes, unsual and tasty wine selection and wonderful warm service helped this place live up to its strong reviews. I'm only giving 3 stars from me as inside dining was not available on a cold night and I was seated at the back of the patio. NBD, but the stack of propane tanks didn't bring any sense of Sardinia whatsoever and was a bit off putting for an otherwise great meal.
Marissa Esparza Serra
Very rich and very
Atmosphere: 4
Food: 4
Service: 4
Tina S.
Loved this quaint little restaurant. Service was so homey and welcoming. A lady (assuming the owner) goes around making sure everyone is enjoying their experience. This restaurant has been on my bookmark for the longest time. So glad I was able to try their infamous pasta dishes. To my surprise, the stewed baby octopus was what stole the show for me. My group practically cleaned the plate on that dish. The sauce was delish! The flatbread was pricey for what it was (if I recall correctly, went in Oct 2023), but no regrets, it went well with that stewed baby octopus sauce. The pastas were a little fishy tasting for my group & I. Still glad I was able to experience this.
Michael L.
Average and overpriced food. Nothing special about the food or restaurant. There are better restaurant options in San Francisco. This is my second time here and no material improvement in the food or service.
Alexandra Carter
My gf and I had made a reservation here for Valentine’s Day, which we’ve had for about a month. Regretfully, I had to cancel last minute due to unforeseen circumstances. I called and spoke with the owner who was incredibly respectful and understanding despite it impacting her business. I’m giving 5 stars for refreshingly great service. We have been dying to come to this restaurant which we’ve heard is a hidden gem. Hoping to make it here soon.
The food was very tasty. We had some of the pastas and was not disappointed. The stand out for us was the truffle gnocchi with shaved truffles on top!!!
ChristinaL
La Ciccia is always a solid choice! Wonderful staff and the food is consistenly delicious. Whether it's for a special occasion or a casual meal, La Ciccia is in the top of my go to list.
Hari Jagannath
The food is just fantastic. I have been here several times and have tried pretty much everything on the menu and possibly all the wines ?.The seafood options are the best though we did try the lamb tenderloin tip as well and it was perfectly seasoned and cooked but I would still stick to the seafood options as that is what they are known for, being a Sardinian restaurant.The restaurant is small but they do have a courtyard area that would be great when the weather is nice.The servers were warm and friendly so this added to the pleasure of the evening dinner.Parking: As this is a residential area in the Upper Noe Valley, street parking can be hard find and you may need to go further up the hill to find it which can make for a “digestive” walk back after the meal ?
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Whole Prawns, Cured Tuna Heart, Spaghetti Alla Bottarga, Roasted Calamari, Lamb Tenderloin Tips, Bottarga Pasta, Prupisceddu in Umidu Cun Tomatiga, Gamberoni Al Forno, Sea Urchin Pasta, Marinated Olives, Flat Bread, Malloreddus
Kathleen P.
La Ciccia can be tough to find parking around. Its intimate ambiance, while fostering a cozy atmosphere, may leave tables feeling a tad close. The complimentary bread, though not warm, is a welcomed touch. For my appetizer, the Baby Octopus stew in a spicy Tomato Sauce offered a delightful spice level without overwhelming heat. I can't remember what I got as the first course, so that in itself says something. It was either the gnochetti or gnocchi. The Seared Market Fish was a branzino which paired so well with the Tomato, Olives, Capers, and Almonds. Our waiter recommended their most unique dessert, Fresh Ricotta Citrus Marmalade Honey, which it definitely was. It was like taking a bite out of whipped cheese. My favorite part of dinner was the dessert wine which tasted like juice, just the way I like it. Nothing really blew me away, but the service was great.
La Ciccia is a gem of San Francisco. If you like Italian cuisine and you like seafood, you must try this Sardinian restaurant, featuring a seafood-heavy Italian cuisine that's unlike most Italian restaurants in the area.I thought the place closed, and only recently learned that the restaurant survived the original owners retiring. A real estate agent who lived a couple of blocks away and who was a regular customer decided to purchase the business. They kept all the staff, including the head chef. Supposedly, it was just as good as under the original owners.We were certainly pleased with our visit.We started with simply grilled squid and an order of their Sardinian flatbread, pane carasau. The flatbread reminds me of Indian papadam, but flavored with olive oil and intense rosemary.For her entree, Marcia got the house specialty -- homemade spaghetti with spicy olive oil and shaved bottarga (cured fish roe). Whenever we've gone to La Ciccia, at least one of us orders this dish, and in this visit, it did not disappoint.I decided to try something different and get the fettucine with a tomato and sea urchin sauce, topped with a shaving of cured tuna heart. I love Marcia's pasta with bottarga, but I'm so glad I tried something new. The sauce was amazing -- the tomatoes didn't overpower the sea urchin, and that wonderful flavor of the sea shined right through.For dessert, we split the chocolate panna cotta. It was fine. Marcia liked it more than me. Toasted hazelnuts added a nice texture and flavor to the dish.
Atmosphere: 5
Food: 5
Service: 5
*review for take-out experience only* A more disappointing take out experience. Pricey small-portioned pasta and mediocre bread, though the pasta would be forgivable if it weren't completely clumped together and room temp by the time I got home (I live less than 3 min away so i don't believe it was due to the travel time in between). I waited 15 min at the restaurant from time of arrival (which was the time they estimated it'd be ready), I think they are just pretty busy and perhaps shouldn't take to-go phone orders if that's the case. I ordered the uni fettuccine. I liked the uni flavor and the bit of spice, though I also think it could've used more uni (i personally enjoy seafood flavor). Maybe if it were a bit less spicy the uni flavor would stand out more, but the spice also added to the dish. I definitely haven't had anything like it; other uni pastas I've tried are on the creamy side but I enjoyed the flavor of this more in comparison. Would consider coming back to dine in person on a less chaotic day.
The bottarga pasta is great. It's shaved dried fish roe. Tastes like the ocean.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Bottarga Pasta
The food here was fantastic; everything was delicious. We also ordered the Pezza de Angioni a sa Saba (Seared Lamb Tenderloin Tagliata Sardinian Saba), and one of the specials for the day, which was a pasta with a tomato-based beef and mushroom sauce. Our plates were clean. The bread for the table was perfect for picking up any leftover sauce. We got there right as it opened, and the restaurant filled up as the time went by; the volume in the place slowly increased as we dined there. The service was decent, and our water glasses were filled on a consistent basis. I'm not sure if they added specials for the day as the night went on, but other tables seemed to be told about more than the two specials that we heard when we arrived. I would definitely return at least once more if I am back in the city, as I would like to try the Pasta Cruzza cun Arrizonis (Artisanal Fusilli Sea Urchin Tomato Cured Tuna).
This is the kind of spot tailor made for foodies. It has a tight, very focused menu that zags from the typical Italian dishes you are likely to see on a more conventional menu. The ingredients aren't overly extensive, instead everything relies on freshness and clean flavors. Compared to some of the other well executed Italian spots in SF, this one is more rustic with its style. This is kind what I wish the typical Italian restaurant in America would be. Full disclosure, we did not try the pasta courses and went heavy on seafood. The octopus and prawn dishes were truly sublime - beautifully cooked seafood in this addictive sauce; begging your hand to keep dipping bread into. We also had the lamb which was nicely roasted and had a subtle sweet flavor. Finally we had a nice chocolate panna cota which was refreshingly not super sweet. It wasn't particularly creative as desserts go, but a nice satisfying ending to the meal.
Great and unique pasta dishes, unsual and tasty wine selection and wonderful warm service helped this place live up to its strong reviews. I'm only giving 3 stars from me as inside dining was not available on a cold night and I was seated at the back of the patio. NBD, but the stack of propane tanks didn't bring any sense of Sardinia whatsoever and was a bit off putting for an otherwise great meal.
Very rich and very
Atmosphere: 4
Food: 4
Service: 4
Loved this quaint little restaurant. Service was so homey and welcoming. A lady (assuming the owner) goes around making sure everyone is enjoying their experience. This restaurant has been on my bookmark for the longest time. So glad I was able to try their infamous pasta dishes. To my surprise, the stewed baby octopus was what stole the show for me. My group practically cleaned the plate on that dish. The sauce was delish! The flatbread was pricey for what it was (if I recall correctly, went in Oct 2023), but no regrets, it went well with that stewed baby octopus sauce. The pastas were a little fishy tasting for my group & I. Still glad I was able to experience this.
Average and overpriced food. Nothing special about the food or restaurant. There are better restaurant options in San Francisco. This is my second time here and no material improvement in the food or service.
My gf and I had made a reservation here for Valentine’s Day, which we’ve had for about a month. Regretfully, I had to cancel last minute due to unforeseen circumstances. I called and spoke with the owner who was incredibly respectful and understanding despite it impacting her business. I’m giving 5 stars for refreshingly great service. We have been dying to come to this restaurant which we’ve heard is a hidden gem. Hoping to make it here soon.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
The food was very tasty. We had some of the pastas and was not disappointed. The stand out for us was the truffle gnocchi with shaved truffles on top!!!
La Ciccia is always a solid choice! Wonderful staff and the food is consistenly delicious. Whether it's for a special occasion or a casual meal, La Ciccia is in the top of my go to list.
The food is just fantastic. I have been here several times and have tried pretty much everything on the menu and possibly all the wines ?.The seafood options are the best though we did try the lamb tenderloin tip as well and it was perfectly seasoned and cooked but I would still stick to the seafood options as that is what they are known for, being a Sardinian restaurant.The restaurant is small but they do have a courtyard area that would be great when the weather is nice.The servers were warm and friendly so this added to the pleasure of the evening dinner.Parking: As this is a residential area in the Upper Noe Valley, street parking can be hard find and you may need to go further up the hill to find it which can make for a “digestive” walk back after the meal ?
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Whole Prawns, Cured Tuna Heart, Spaghetti Alla Bottarga, Roasted Calamari, Lamb Tenderloin Tips, Bottarga Pasta, Prupisceddu in Umidu Cun Tomatiga, Gamberoni Al Forno, Sea Urchin Pasta, Marinated Olives, Flat Bread, Malloreddus
La Ciccia can be tough to find parking around. Its intimate ambiance, while fostering a cozy atmosphere, may leave tables feeling a tad close. The complimentary bread, though not warm, is a welcomed touch. For my appetizer, the Baby Octopus stew in a spicy Tomato Sauce offered a delightful spice level without overwhelming heat. I can't remember what I got as the first course, so that in itself says something. It was either the gnochetti or gnocchi. The Seared Market Fish was a branzino which paired so well with the Tomato, Olives, Capers, and Almonds. Our waiter recommended their most unique dessert, Fresh Ricotta Citrus Marmalade Honey, which it definitely was. It was like taking a bite out of whipped cheese. My favorite part of dinner was the dessert wine which tasted like juice, just the way I like it. Nothing really blew me away, but the service was great.
Wonderful neighborhood place with amazing food.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sea Urchin Pasta, Flat Bread, Seared Lamb Tenderloin