Why did we dine here? – Seven Hills is a quaint neighborhood restaurant in San Francisco’s Russian Hill. We used to live nearby, had heard all the rave reviews, and finally had an excuse to dine there. They proudly list the various local suppliers they use on their website.
Michael Bauer gave it a 2.5 star, Very good rating in 2013. A high 4.5 stars on Yelp.
Insider Tip – Its a small restaurant, so make reservations. Stick to the pasta. Order side order of Kale and Potatoes.
Cuisine – Italian
Location – San Francisco Russian Hill
Opened – 2010
Service – Seven Hills had decent service that slipped off when the place was full. A knowledgeable waiter did help us.
Verdict – Seven Hills met our expectations. The food is very good, and the pasta really shines. We think Bauer was spot on with his assessment. Portion size is small here, so most people will have to order a starter, pasta, entree, and perhaps dessert. (Easy $70 = Expensive)
Some give this higher marks due to its coziness. This is a very good neighborhood restaurant not a nationwide destination.
Seven Hills Signature Dishes – Raviolo Uovo, pasta.
Seven Hills’s Menu features 6 starters along with 2 salads. 6 pastas, 5 of which can be ordered as full (6oz) or half portions. 4 entrees were on the menu when we dined.
Website Seven Hills Menu
Weak dessert menu. Walk a couple blocks north on Hyde to Swensens instead.
Seven Hills Food Picks:
Amuse Bouche of squash puree on a crostini.
Bread – Fantastic bread with a crisp crust.
Grilled Wild Spanish Octopus ($14) – Iacopi Farm gigante beans, crushed tomato, Tuscan kale, pane molico and olio nuovo looked great but was a bit over charred. Nice tender beans rounded out the dish.
Raviolo Uovo ($13) – Full Belly Farm egg yolk, house made ricotta cheese, wild stinging nettles, brown butter and white truffle oil is their signature dish. A MUST get that melted in our mouth. Paper thin freshly made pasta ravoli with wonderful flavor and textures on this dish. We should have ordered two. Use their great bread to sop up all the residue.
Pappardelle ($11/22) – Braised lamb ragu, mint and Pecorino Sardo featured their house made pasta. Wide noodles intermixed with the sugo made for a really well done pasta dish.
Risotto ($11/22) – Marinadi Chiogga squash, pancetta and Parmigiano Reggiano was also very good. Rich, cheesey, good portion size.
Grilled Piedmontese Flat Iron ($27) – Cavalo Nero Parmigiano, German butterball potatoes, and Sicilian olive oil was slightly above average. This cut, butlers’ steak in the UK and oyster blade steak in Australia, is pretty flavorful but slightly tougher. Acceptable but nothing memorable aside from the Stellar kale and Potatoes. This has to be one of the best kale side dishes we’ve had.
OK: (Order if you like this dish)
Market Fish – – Yellowtail jack ($26) Safe Harbor Certified – Little Farm Organics sunchoke purée, roasted cauliflower, baby leeks
and radicchio looked great but the fish was a small portion and just seared. Definitely not as strong as the pasta. Fish is not easy to cook well. Just having good qualify fish is not enough. Places like Boulevard and Chapeau really have fish down to a science. Perhaps the Kampachi Crudo is better.
Pans: (We would not reorder these dishes)
Do you agree with our review? Have you found other similar restaurants that are better?