Nick Kelly

CHEF
Written By Nicole Borden

AltoVino | San Francisco | September 2022

FEATURED DISHES


Local House Cured Anchovies, Peperonata, New Potatoes, Tomato Passata, Capers, Herbs

Spinach Sacchetti, Roasted Lamb Shoulder, Pecorino Romano, Zucchini and Pecorino Fonduta, Peperonata, Shaved Summer Squash, Herbs

Pappardelle Bolognese: Rossotti Ranch Veal, Schmitz Ranch Dry Aged Beef, Pork, Prosciutto, Soffritto, Baby Spinach, Parmigiano-Reggiano

Eureka Black Cod Baked Under Salt and Herb Crust, Roasted Summer Squash, Fried Zucchini, Capers, Castelvetrano Olives, Young Onion, Soft Herb Salad, Cherry Tomato Passata


Photography by Will Blunt

Nicole Borden
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