San Francisco, CA (PRWEB) January 7, 2012

Palio Dastin serves as a respite of old world in downtown San Francisco. Since 1999, when he collaborates with the legendary San Francisco restaurant, Gianni Fassa, chef and co-owner Dan Scherotter worked for the Palio a place where people come to celebrate and enjoy a meal made the old way, with traditional methods, and authentic local ingredients and local flair a bit.

However, beginning on one of the culinary experience will not be palios customersor someone in California at that matterwhen raised foie gras (fattened duck liver) would be prohibited by chefs across the state’s objections. When the item offered only a special occasion menus, Palio will be featuring a carefully cultivated and more sought-after favorite of gourmets and gourmands on a daily basis until it becomes illegal.

long before it was chic, Palio buy locally grown organic products from family farmers and free, sustainable agriculture and aquaculture, said Scherotter. Why? Because thats how its done in Italy, and the authenticity of the adage we live.

these small producers and artisans are at the heart of a healthy food system and the only line of defense against the dull, industrial agribusiness products, which reduces not only the taste, but also our relationship with the past.

fact that certain small-scale farmers will simply be out of business because of the practice that dates back to Egyptian times, misguided right to interfere in my book. But at least the next six months, also be featuring a daily changing seasonal products.

Foie gras can be found in San Francisco Italian restaurant, as a $ 10 supplement to any course or to order from us? la carte lunch or dinner in the evening prix fixe menu, which allows guests to mix and match any two courses for $ 31, three courses for $ 39 or four courses for $ 45.

Having studied and worked in Italy, is a walking encyclopedia Scherotter Italian regional culinary history. Palio winter menu is very focused on the choice of the northern regions of Italy, and takes the head to tail, root to shoot an approach to using each of the plant or animal variety of products.

In addition, samples obtained from Grasso Nut-crusted print Sonoma Foie Gras appetizer with Balsamic-Glazed Cipollini Onions and chopped radicchio ($ 5 supplement for dinner), Deniz faithful can enjoy a snack, for example, Assaggi di Carne, Caccia e Pollan ,? Prosciutto from San Daniele, the Party Pt, smoked duck breast, pickled mustard salad plate; Minestra Maritata wedding soup with five different preparations of pork and greens, or Red Wedge Salad Baby beetroot, radicchio, red orange, white anchovies and aged sherry vinaigrette.

Pizza and Risotto of the day to join a number of prime Piat home made pasta, including pasta with local Dungeness crab, fried potato dumplings Wood Gnocchi with braised muscovy duck and wild mushrooms and Porcini Hand Mushroom and Ricotta Ravioli with Turkey Heritage sugo. Possible or as a first course or appetizer is Taragna, warm corn and buckwheat polenta with Brown Butter, Sage and Parmigiano Reggiano, mounted above one of the four hearty sauces.

In addition, the meal which includes the soon to be illegal Slow Roasted Muscovy Duck Leg and print the Sonoma Foie Gras with Savoy cabbage, baby carrots, whole grain mustard sauce and Mostarda de Cremona, white tablecloth Diners can enjoy dishes of the local Lemon Glazed Rock Cod File and PEI Mussels, Pan-Roasted, Marsala-glazed organic chicken breast with sun-dried tomato Tapenade Veal Scaloppine and Alla Picatta with the South? Ed escarole and garlic, among others.

Creative desserts, which can be part of a prix fixe dinner courses include lemon meringue tart with a Pistachio crust, Panna Cotta dessert with roasted red grapes and Pinot Noir reduction, Devils Food Chocolate cake with chocolate mousse and caramel sauce and Nut House Made Selection -Cookies, Biscotti and truffles, and Italian flavors of organic chocolate.

All are available to pair with multiple Wine Spectator Restaurant Wine List Award-winning list and full bar selections supervised by a partner and maitre d ‘Martin DiGrande, who comes from a long line of Sicilian chefs and restaurants, bringing the prospect of a new generation of owners and personal care to dining room, cellar and bar offerings.

Dastin – Italian restaurant in San Francisco

celebrated 21 years of authentic, seasonal Italian cuisine with a slow Foods approach, Palio features classic and contemporary Italian regional prices, as well as holiday and special gluten-free menu options along with exceptional, white tablecloth service praised by the Michelin Guide. Open Monday to Friday 11:30 to 2:30 for? la carte lunch and from 5:30 to 9:00 Monday through Saturday for the Prix fixe dinner, Palio is also working on the best Happy Hour in San Francisco, offering a wide range of artisan pizza for only $ 1 with two adult beverage purchases 4-7 Monday to Friday .

Palio Dastin also at the top of San Francisco in place, private dining room available 7 days a week for breakfast, lunch, dinner and business meetings at noon and presentations. Located at 640 Sacramento Street between Kearny and Montgomery in San Francisco, Palio is near Moscone Center and within 10 minutes on foot or by taxi in the city’s major hotels. Approve parking is available at both lunch and dinner in Portsmouth Square Garage, only 1? blocks away. For more information or to book a visit or http://www.paliodasti.com, Open Table or call 415 -. 395-9800

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