Chef Anthony Florian of Seven Hills Restaurant in San Francisco recently added a delightful new item to the menu. Espresso Pappardelle, is made with Braised Oxtail, Parmigiano, Weaver's Coffee and Pappardelle Pasta, which are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb "pappare", to gobble up.
See Chef Tony demonstrating yet another one of his delectable pasta creations, The Rotolo al Forno, being rolled up for baking in the video below.
Weaver's Coffee & Tea is highlighted on their menu and has been served exclusively for many years. If you are lucky enough to get a seat at Seven Hill's, tell them we sent you.
"Our server was particularly enthusiastic about the mushroom tortelli ($19), where the gossamer packets of pasta were plumped with ricotta and surrounded by a mushroom sauce with a judicious addition of seven-year aged balsamico that added a complex sweetness that enhanced everything around it. Kale tagliatelle ($20) was precisely cooked, with the tangle of green noodles surrounded by a beef, duck and pork Bolognese smoothed with cream. I had probably a dozen versions of Bolognese sauce on a recent trip to Italy, and this beat them all." - SF Chronicle
"Creative farm-to-table cuisine inspired by Rome (a seven-hilled city like SF) includes amazing housemade giant raviolis at this darling, intimate Nob Hill trattoria that also offers an interesting selection of well-priced wines chosen by two master sommeliers; the caliber of cooking is comparable to more expensive places, plus a lively noise level and welcoming servers help create a friendly atmosphere." - Zagat