The great thing about fresh ingredients
that are simply prepared is that in general, they produce a dish that really shines because of its inherent freshness and simplicity. This is the case with E'Angelo.
We were in the Marina District and were hungry but didn't feel like going somewhere to preen with the rest of the madding crowd. Walking down Chestnut, we happened upon E'Angelo. There were a couple of tables available outside and it was a gorgeous, sunny day so we plopped down and were handed menus within 30 seconds. Thirty seconds after that, glasses were presented and filled with water. The menu is simple, not a huge selection but the choices were all solid.
We started with a warm wilted spinach salad topped with bacon and blue cheese. The spinach was nicely coated with dressing but not overly wilted, so the leaves still had some good body to them (not like when spinach is fully cooked), more like fresh but warmed slightly. The bacon added a savory, salty aspect and the blue cheese backed it up, rounding out the salad with a nice creamy finish.
Our entree was a chicken paillard with arugula and Parmesan. Just three ingredients and it was amazing. The chicken breast was pounded thin and sauteed until lightly browned, then placed atop a mound of fresh arugula and topped with shaved Parmesan.
Our service, you ask? Our server was beyond helpful and kind, and seemed to genuinely enjoy what she did. There was a table of two seated down the way from us and the woman at that table was whiny, irritating and needy beyond belief. Our server took all of this in stride and maintained a constant smile and pleasant, helpful demeanor. Myself, I was wondering why someone didn't pop her just for being so obnoxious.
We'll be back!
My first visit was in 1981.
I lived in the bay area from 1981 to 1984 and during that time ate at E'Angelo's at least once a month. Absolutely loved their small pizzas (we always got one for an appetizer - shared) and the cannelloni Eduardo was fantastic.
If there's a wait to get a table, here's a little secret: Put your name down on the spiral notebook and write Chestnut St Bar & Grill (it's directly across the street) next to it. When your table is ready they will come and get you.
The last time I went was in 1995 while on a trip to the area. Very disappointing. The menu was completely different and not for the better. Cannelloni Eduardo was no longer on it! I asked the waiter why they changed it and I got a dirty look along with a snide remark "so we wouldn't go out of business." Yeah right. They were always busy. So I ordered the lasagna and it was just average. I just looked at the menu now and see that it's now back to being very similar to the old menu. Yay! Maybe I will go there again.
BTW, they used to close for a month each year and all went to Italy on vacation. I can't remember for sure but I think it was in the Dec-Jan time frame.
E Angelo has been a favorite of mine for years. It's a classic, "checked tablecloth" Italian restaurant.
The food is always delicious (try the pizza or raviloi).
Service ranges from ok to wonderful, depending on the server (some of the older, Italian waiters are right out of
The biggest drawback is that the tables are very close together. Also, in recent years, they installed new seating along the wall. The wooden bench is too short, which makes it incredibly uncomfortable (PLEASE FIX THIS!). This change was not an improvement.
I am so glad that a basic, unpretentious place like this still exists in the trendy Marina! It's a classic.
Authentic Italian food I cannnot wait to have again!. While visiting San Francisco my boyfriend and I were looking for a low-key Italian restaurant with amazing food and we found that at E' Angelos. The minestrone was the best I have ever had with deep rustic flavors and wonderful presentation in clay vessels (the parmesan and fresh cracked pepper suggested by the owner made the soup). I ordered the Pasta Carbonara (a dish I have always wanted to try but fearful I would be disappointed) and it was unbelievable. The egg, cheese, bacon and cream was very rich but I could not stop eating it. Our service was wonderful and the staff spoke Italian to each other which gave great charm to the quant restaurant. I can only wait to go back to San Fran and enjoy another meal at E' Angelo!
So So Italian Food.
Our dinner visit to E'Angelo was pleasant.
The place is tiny, almost claustrophobic.
Portions were small, especially for an Italian restaurant and by SF , NY standards or otherwise.
My spaghetti carbonara , which the menu described as , al dente, with crispy pancetta ,was over cooked spaghetti with barely cooked and mushy pancetta..There was such a tiny amount of pancetta, I didn't have one tiny piece of it with each fork full of spaghetti. A quarter way through the spaghetti, the bacon was no more and I left the blah, overcooked spaghetti on the dish. The waiter asked if I wanted to take it home and I told him why I didn't want to and that I was disappointed in the dish. Fell on deaf ears.
The other diners with me, one had gnocchi which she said was good but the meat sauce was not good. The 3rd. diner was pleased with the fish.
The waiter, Pasquale was great but he wasn't our waiter. Ours left alot to be desired.
BAD SERVER. Reviewing the food and whole experience is inconsequential, with "Raymundo" i experienced without any doubt the worse service ever.
Overpriced, bad food. E'Angelo has always been crowded, so my husband and I decided to try it. We were very disappointed. First, the wait was very long -- about 20 minutes. It took our server 10 minutes just to get us a menu, and another 20 minutes to take our order. He forgot to ask whether we wanted anything to drink, and was very standoffish and rude. The restaurant also keeps its front door open at all times, which meant eating dinner in my winter coat. The eggplant parmesan was greasy and, because they didn't peel the eggplant first, unappetizing and difficult to eat. The mixed green salad was mostly iceberg lettuce and used canned garbanzo beans. It wouldn't have been so bad, but dinner for two with only one glass of wine came to over $60. The couple at the table next to us were served immediately by the owner, while we were greeted with barely a sneer. I suppose the owner has his favorites, and we just weren't one of them.
Excellent, fresh pasta and sauces. This is our favorite Italian restaurant in the city. Usually we are adventurous restaurant hoppers and seldom repeat, but E'Angelo is so good we keep coming back. Their homemade pasta is the best around, and the variety of sauces is incredible. For example: we were there with a group of 6 six people, and each ordered something to be split family style. Each of the items with a red sauce came with a DIFFERENT red sauce, each of which was fantastic. I love restaurants like this, that don't just serve the same bland sauce on everything. And as for the service that others have been complaining about - come on! It's authentic Italian service. The owner is always there, and is very attentive. He can come across as gruff, but if you're offended, that's your problem. He's a really nice, warm, funny guy. I HIGHLY RECOMMEND E'Angelo.
No credit cards?. Food was bland. Rude staff who hurried us along. They dont take credit cards. Cheap theme throughout. A waiter became angry with the parents of a child who made a small mess on the floor. Would not recommend-
Homemade pasta stars at this cozy, cash-only Marina hole-in-the-wall..
A dozen tables dressed in blue- and white-checked tablecloths line one wall of this unpretentious storefront and enticing aromas waft from the kitchen, hidden behind a high wall. After penciling in their names on the waiting list, casually dressed locals are warmly ushered to their tables by gregarious Italian waiters.
House-made fresh pasta, offered in more than a dozen presentations, is E'Angelo's stock-in-trade. The thick noodles taste rich from the eggs used in their creation, especially in al dente spinach fettuccine tossed with a simple tomato-based meat sauce. Though cloaked in a salty tomato-mushroom sauce, delicate cannelloni stuffed with light ground veal is filling without being heavy. Less successful dishes include gummy potato gnocchi and undistinguished thin-crust pizzas. For dessert, the smooth panna cotta is classically satisfying, though the chef's special tiramisu is overwhelmed by sweet mascarpone.
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