cupola01 Narsai David Review: Cupola Pizzeria Delights With 3 Extraordinary Pasta Dishes

(Photo credit by Cupola/Yelp)

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.

SAN FRANCISCO (KCBS) – A new restaurant on the 4th floor under the dome of the Westfield Centre in downtown San Francisco has three of the most extraordinary pasta dishes I’ve ever encountered.

The menu at Cupola Pizzeria comes from the same people behind the Lark Creek Inn in Larkspur.

KCBS Food and Wine Editor Narsai David:

Of course, the pizzas are utterly delicious. They have a thin crust that’s simultaneously chewy and crispy. Each one is baked in a domed wood burning oven brought in from Italy.

For those craving an appetizer or a full entrée, try the butternut squash ravioli finished with brown butter and sage, or the roasted chicken tortellini with fresh chanterelle and a savory pine broth.

Then there’s the potato gnocchi.

Gnocchi is frankly not one of my all-time favorites. But this one was served with a braised lamb and red kabocha squash that had all been cooked together amazingly.

The lamb was braised until it was just tender—not one of those things that falls apart into little threads, but nice distinct pieces of meat. The kabocha squash meanwhile was cooked until it just sort of became part of the sauce.

All of these are available in either an appetizer size or in an entrée size, so you can make lunch out of any one of them very easily.


Cupola Pizzeria Restaurant
845 Market Street, 4th Floor, Ste 400
San Francisco, CA 94103
(415) 896-5600

Lark Creek Inn Tavern
234 Magnolia Avenue
Larkspur, CA
(415) 924-7766

(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)


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