Acquerello

With sincere gratitude and respect, we humbly accept this recognition on behalf of our dedicated employees, trusted vendors, and loyal guests.

To our guests - thank you for your unwavering support, especially throughout the pandemic.

To our purveyors, vendors, farmers, and foragers, it is an honor to collaborate with you all.

To our team - none of this is possible without you. Thank you for your commitment to our restaurant and our guests.

Thank you to and congratulations to our peers!

Succulent breast of Liberty duck brined in smoked Marshall Farms honey and crusted with puffed buckwheat.

Duo of raw Wagyu beef, peppercorns, horseradish remoulade.

A new highlight on the Prix Fixe Menu: Pork-sausage filled cappelletti, clam and butter bean veloute, charred cavalo nero.

A decadent dark chocolate mousse, complimented by confitura of banana, whipped caramel and milk chocolate ganache.

A very special wine trio, now available via Acquerello Wine Experiences on Tock!

In the world of wine, nothing quite compares to mature Barolo. Ethereal aromatics of rose and truffle are seductive, while deeper flavors like tar, to***co, and leather create a harmonious symphony of flavor complexity that can only be realized after decades in the bottle. In the middle of the twentieth century, Giacomo Borgogno was crafting wines that could stand that test of time. Based on a core of fruit from the famed Cannubi vineyard, the Barolo Riserva is always a blend of multiple vineyards from the village of Barolo. Fermentation in concrete tanks and long aging in large old Slavonian oak casks yield wines with tremendous aging potential. This Trio offers a glimpse into Barolo’s storied past through three decades of wine that are all enjoying a glorious drinking window of optimum maturity.

Our annual White Truffle Tasting Menu will debut on November 1st! There is a link in our bio for reservations.
If you need to satisfy your craving before po November, we are already featuring White Truffles on October’s Prix Fixe menu. We hope to see you this fall!

New dish on the Seasonal Tasting Menu: Slow-cooked shoulder of lamb crusted with cinnamon and rose, butternut squash caponata, pomegranate, pine nut.

From the Seasonal Tasting Menu: Chilled lobster, poached in almond oil, buttermilk, vermouth, dill, cucumber.

On Tuesday night Acquerello had the honor of hosting Alessandra Braganti, proprietor of one of our favorite wineries in Chianti Classico, Monteraponi.
Chefs Suzette Gresham and Seth Turiansky crafted an original four course menu, specifically designed to complement eight of Monteraponi's best wines.
Look out for the reel to come.
Thank you to Alessandra, Eric Railsback, and all our guests who attended for making this special evening a night to remember!

Now on our Tasting of Vegetables menu:

Dry-farmed new potatoes cooked in smoked seaweed butter, sea grapes, yuzu, red dulse

Saffron risotto inspired by Gualtiero Marchesi. With our newest menu offering, we pay homage to the late Chef, Gualtiero Marchesi, who forged the path for Italian cuisine to stand alongside French modern nouvelle cuisine on the world stage. One of his most notable contributions, Saffron and gold leaf risotto, elevated the classic risotto milanese to a supreme level of luxury and opulence. We make a nod to this classic, while bringing it back to more humble roots, as this dish also takes inspiration from "zuppa di pesce", "bouillabaisse" or fisherman's stew.

Delicate crudo of Australian Hiramasa, tapioca pearls with peach and lemon verbena tea, finger lime vinaigrette.

The unique and distinctively different flavors of the four pepperberries being used (Tasmanian, Green, Pink and Kampot) make this Wagyu pop!

New on the Tasting Menu.
Four years of selective breeding goes into Brent Wolfe’s exquisite quail. With increased flavor and moisture, these quails are brined, dry age and glazed with elderflower honey. Butter braised rainbow chard rounds out the plate with pickled chard stem and elderflowers.

New intermezzo on our Seasonal Tasting Menu:
Roasted plum sorbet, peaches in black tea and Okinawa brown sugar.

Acquerello’s 33rd Anniversary presents a great opportunity to thank all of our loyal guests, dedicated staff, and passionate purveyors. We’re looking forward to many more years to come!

From the Acquerello test kitchen:
“Carpaccio of A5 wagyu rib, beer vinegar, pickled mushrooms, barley and tarragon mustard”

New summer caviar presentation: Smoked corn “crème brûlée,” Royal White sturgeon caviar, crème fraîche, chive blossom.

Celebrating cherry season with this dessert: Valrhona Manjari chocolate mousse, Bing cherries, vanilla.

At Acquerello we make fresh pasta every day. Great hands make great pasta.

A new addition to our Seasonal Tasting Menu: Orecchiette, pork cheek sugo, broccolini, crispy pig ears.

California is very fortunate to enjoy a local wild salmon season every summer and our Chefs are ready to celebrate with this new addition to our menu: California King salmon, summer squash, basil, tomato broth.

Caviar service: Smoked sturgeon and seaweed omelet, Royal White Sturgeon caviar.

Wild nettle risotto, Stracchino, preserved Meyer lemon.