Aperto Restaurant

Contributor

Citysearch

The Scene
The tiny dining room is crammed with tables, a tiny open kitchen and racks of wine. The no-reservations policy means there's often a wait, but the vibe is more relaxed than hectic. Gracious, efficient waiters cater to the typically Potrero Hill crowd: Upscale but casual arts types.

The Food
It likely won't redefine any notions of Tuscan cooking, but everything is fresh, well-prepared and appealing. To start, sumptuous crab cakes are awakened by a spicy aioli, while shaved sunchokes add an unexpected twist to a fennel, frisee and radicchio salad. Entrees are also dependable. Though pancetta can overwhelm the subtleties of the house-made butternut squash ravioli, a splendid union of sauteed mahi mahi with beets, fava beans and peashoot tendrils bursts with spring exuberance. A particularly noteworthy dessert is the made-to-order chocolate souffle.