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In the meantime...
Master
Neapolitan Chef Alfredo will make only the most authentic
Neapolitan Pizza for diners. Keeping the size at the traditional
nine inches, the crust is adorned with the barest of exceptionally
high quality Italian ingredients . simple Italian cheeses,
proscuittos, a couple of teaspoons of tomato sauce (Sicilian
style) and some fresh basil. The crust is made to exact specifications,
requiring the right water, yeast and flour.
The Sophia Pizza (named after daughter Sophia Coppola), consists
of heaps of baby arugala, tossed in a light olive oil and
seasoned only with salt and pepper. Placed loosely on top
of thinly sliced proscuitto with Italian cheeses, the resulting
dish is very simple, but dead on terrific.
This isn't fast food. The pasta, served with a robust, Sicilian
tasting red sauce, is not pre cooked, so it takes about 20
minutes to be served. Relax and enjoy a bottle of Coppola
wine with your meal, sold at the same price as if you were
in the tasting room at the Niebaum-Coppola Winery.
The tables on the sidewalk sit on heated terrazzo, and, diners
are protected by an imported retractable heated Parisian awning,
insuring year round, outdoor eating. Come back often, for
the cafe has events going on all the time, from plays and
poetry readings to cookbook openings.
As with every good restaurant, the star is the food..
Buon Appetit! |
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Michael
Walsh and
Antonio Fecarotta |
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Café
Niebaum Coppola
916 Kearny Street (corner of Columbus and Kearney )
San Francisco, Ca
415 291-1700
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