Italian resturants in the bay area

Elain W. wrote:
>
> Hi , I am interested abou the best italian resturant in the bay Area, It
> will be nice if it is cheap also, anybody there

If you are in the north bay try Hanna's on 4th street in San Rafael. it used to be called Carlo's a few years back.

My favorite items there are:

Italian Pot Roast w/house pasta
Tri-colore pasta
Hanna's Chicken w/house pasta

The house pasta is pene in a tomato creme sauce.

It is a small place with only 10 or 12 tables.
The prices are low (7-14.00), although None of my selections above are over 10.00.

The only drawback is that the noise level can get a bit high at times.

Let us know how you like it.

Tom

Curtis J. wrote:

> In article , Elain From Work
> Someone wrote:
>
> => Hi , I am interested abou the best italian resturant in the bay Area, It
> => will be nice if it is cheap also, anybody there
>

IMHO, the closest to authentic is Oliveto in Oakland.  It's very pricey and my bet is that you could do very well in Marin at "Fabrizio's," in Larkspur if you called ahead and convinved them that you want  authentic Italian.

I've been disappointed by most Italian restaurants I've been to in this area. However, there are a few that I like.  My favorite Italian restaurant in the BA is Olivetto, in Oakland on College Ave.  I also like Rose Pistola, on Columbus in SF.  For something a bit different, try Albona, in SF, on Russian Hill.  Strictly speaking, its not Italian - its really Istrian, but it is similar to Italian, and really good.

-l

Mark M. wrote in message ...
>
>Elain W. wrote in message ...
>>Oh! I really do not care if it isn expensive, I want good food
>>
>>Elain W. wrote:
>>
>>> Hi , I am interested abou the best italian resturant in the bay Area, It
>>> will be nice if it is cheap also, anybody there
>>
>That's good, because there is no way on earth that "the best Italian
>restaurant in the Bay Area" is going to be cheap.  Quality ingredients and
>careful preparation cost money.  If, instead, you're looking for the best
>plate of spaghetti or ravioli, yes, it might be cheap.  Anyway, I don't
>think you're going to get any consensus on this.  There are far too many
>Italian restaurants serving far too many different kinds of food to people
>with wildly different expectations of what makes a restaurant "best".  No
>one reader on this newsgroup has sampled more than a small percentage of
the
>Italian restaurants in the area (unless they eat in a different Italian
>restaurant every day of the year).
>
>That said, here are a couple of suggestions in San Francisco:
>
>Acquerello:  Peaceful, understated, elegant, refined.  Wonderful service
and
>subtle food are what you get.  Exciting decor and trendy folks are not
found
>here.  Perfect for a quiet, romantic evening.
>
>Scala's Bistro:  Very different from above.  A dramatic, somewhat noisy
room
>with quite a lot of tourists.  Despite that, the food is excellent, though
>quite different from Acquerello.  It's heartier,  more rustic food, likely
>to appeal to those who are happiest with a big plate of pasta.  And don't
>miss the "Bostini Cream Pie", one of the best desserts to be had anywhere.
>
>Ristorante Vivande or Vivande Porta Via (same ownership):  Ristorante
>Vivande, at Opera Plaza is one of the grandest rooms in town.  My meals
>there have been excellent, though I haven't been in a while.  Others on the
>newsgroup have felt that the quality has been declining.  The chef is from
>southern Italy, so there are some different dishes from those found at
other
>upscale Italian restaurants, which tend more towards northern Italian.
>Porta Via, where I eat often, is much less fancy, and is essentially an
>Italian deli with a restaurant.  The food  is a bit more rustic than at the
>other location, and the menu changes more often.  I find the food more
>interesting than at the grander Ristorante Vivande, though the tradeoff is
a
>cramped, casual dining room.  And the prices are still fairly high.  This
is
>not the restaurant for those expecting traditional elegance and constant
>attention from the service staff (no criticism intended, the service is
>fine, just not of the sort found in very high-end restaurants).
>
>
>Hope this helps.
>
>Mark Alan Miller
>
>