Would it’s be nice if every time something went wrong, someone handed you a glass of champagne? Just think of how much nicer life would be. Can you imagine how trips to the post office would be transformed? The long line you are stuck waiting in, is no longer a short trip to purgatory. As you watch the woman who has made it to the counter, arguing with the one employee on staff that afternoon as she points to her fifteen boxes accompanying her on the floor begging to be mailed….are you still with me….let this sink in: you are casually sipping on champagne. I don’t know about you, but I could probably block out any sounds of argument or quite frankly any sounds at all, so long as bubbles are filling my mouth. And I’m here to tell you that that idea, my friend, actually works. No, you can’t expect to be greeted with a bottle of Veuve the next time you mail a letter, but when your table is not yet ready at Seven Hills….it might just not be the worst thing. That’s exactly what happened to us.
On our 14th Where-To-Wednesday adventure to Seven Hills on March 28th, we were greeted with the unfortunate news that our table was not yet ready. Our eyes darted immediately to the culprit – a large table of business men who looked a little too comfortable for their impending deadline of 8:15, which was quickly approaching. Eyes rolled, sighs ensued, and feet immediately began to ache from the thought of standing much longer. But alas, like a little Etch A Sketch, we shook off those negative thoughts the second a glass of champagne was placed into our hands along with an apology for the wait; the bottle was placed next us on the bar for easy access. Nice work, Seven Hills. A big thumbs up from us...and we hadn't even sat down yet. Many thanks to Leala, one of our newbies who quickly stepped up to the plate and planned this latest adventure of Where-To-Wednesday that myself, Tara (another newbie!), Chelsea, Lindsey and Becky enjoyed. So...was the champagne the highlight of the evening or just a warm up to the goodness that awaited us? You, my friend, will just have to wait to find out. Grab a glass of champagne and read on to see how the 0/10 scale was tipped that night.
Ambiance 8.5: Chic meets functionality…and makes the most of a small space. Exactly how I would envision my ultimate walk-in-closet. And I mean that in the nicest way possible…a girl can dream, right? As small as it may be, this family-owned restaurant has truly made the most of its space. With mirrors hanging on each of the walls, the area seems to effortlessly expand with these little additions, and give the illusion of a larger place. It has a European feel without being overly intimate, as the dining spaces are situated close together, without layering on dark lighting and candles. And we’re sure thankful for that, because our party of 6 would have been an awkward date. Instead, it has more of a modern feel wrapped up in a modish, elegant touch with track lighting above each table, and a stylish chandelier hanging front and center when you walk in the door. Its small setting and full house, present a bustling and lively atmosphere that’s both inviting and engaging for any would-be diner. So if you’re eating…or just waiting…the atmosphere here will kick your mood up a notch as you soak in the lively crowd and energy around you.
Wine 8: Yes, you may have lost the 640 Million dollar lotto this weekend, but here’s another chance at greatness: red or white? Hmmm? Better than the lotto, you’ve got a whopping 50/50 shot here. So, what is it? If you opted for wild card answer c) – you are correct. Both were ordered, simultaneously. Why waste time? For the white wine, we went with the Falanghina from Terredora (Italy). On their menu, they include little descriptions of each of wines to give you more information (read: SELL IT) and this one did the trick for us: “Grown on the volcanic slopes of Mt. Vesuvius” – STOP – seriously?? I’m sold 8 words in. “…this is the very kind of white wine served in cafes and bistros in Italy’s Campania region…” and, I’m officially sold. So you’re telling me that this is essentially like going to Italy without the plane ticket. Done. Having recently been to the area and seeing the wonder of Mt. Vesuvius with my own little eyes, I'll use any excuse to transport myself back there. And there is wine involved? I was in, before you even asked. The Falanghina is ordered, and we were not disappointed. Smooth with a touch of melon and a softness to it, this wine was easy to drink alone but also lended itself well to being paired with just about anything we ate. For the red, we went for the (Catena) Malbec from Argentina. It was smooth with a touch of Vanilla – although, I should caveat that the jury is out on this “vanilla” scent. Half of us tasted vanilla, half of us didn’t. Grab a glass and you be the judge.
Food 8.5: As a family run restaurant, they put their special touch on everything from the home-made pasta, to the menus themselves from what looks to be a hand drawn cover (aww!) where you are first introduced to the array of dishes offered. And without further ado, I present you with the main event - the food:
- Niman Ranch Pork Riblets: The riblets were the perfect way to warm us up and kick off the night. With a slightly crispy outside to them and sprinkled with a touch of salt, when you bite in, that all gave way to a tender, juicy meat inside. Delic!
- Aranchini Uovo: Served one per dish, it was large enough to share – but so good, we were thankful we ordered two of these. Each had a crispy outside to them, and were filled with a rich rice consistency, topped with a creamy parmesan sauce with drops of chili oil throughout.
- Burrata Cheese: I’m back and I’ve officially left my rock. Burrata? Puulease. I know all about that. And yes, serve me up a dish. Stat. Unfortunately, and I should have known after all the hype I gave the Burrata at Marlowe…nothing was going to live up to that. It was like watching Good Fellas, and then turning on Mob Wives. It’s entertaining enough, but….Renee Graziano will never be Robert De Niro. Far from it. And the Burrata here…the verdict (get it!??) is about the same. It was okay…it had a nice, creamy consistency to it but it lacked in taste and was rather bland. There was also a lot happening on the dish itself. Let’s be honest here: Burrata is delicious in and of itself, and should take center stage. Instead, it was buried here sitting in a sea of tomato water and olive oil, with a tree of arugula growing off the top of it. I felt like a Dora the Explorer on an expedition trying to find the gold that I had known Burrata to be. On the upside, it was served with little toasts drizzled with olive oil that were heaven. I hope this is the only time I ever write about toasts trumping Burrata.
- Seared Mascarpone Polenta: Cradled in rich, creamy mushroom sauce and topped with decadent wild mushrooms and onion, the polenta was perfectly paired with its neighbors. Cooked to a slight crisp, it gave way to a richer, slightly spicy taste and created a perfect combination as an entire dish
- Kampachi Carpaccio: The dish just looked sad. The plate was rather empty with a few pieces of Kampachi placed around it. This would have been fine, however, the fish was blah at best. No flavor whatsoever. I did bite into a different piece of it that was laden with a heaping dose of sea salt…but extra salt does not a good dish make. And this is coming from an Italian. I imagine what must have happened at this point, was that the chef scratched his head and thought…“what else can I put on this plate to fill it up?” Apparently, there must have been a surplus of green pepper and potato, because those had also accompanied that sad fish. Unfortunately, neither did much to improve the flavor. The potato was, for some reason, uncooked. I’ve never had a raw potato before…and I think I now know why. It tastes the way I imagine dry wall would taste like. I have no intention of trying a wall or a raw potato again, for that matter. Dish fail. Cue the champagne - where did we leave that bottle?
Pasta: Yes, I’m going to intro this entire section because..it just deserves an intro. In fact, I wish I had enough of a budget…or any budget for that matter – to hire an actual host to intro this section. I will first say that the pasta is all homemade. Have you ever made homemade pasta? Linguini is the extent of my knowledge. Plain, ole’ linguini. And it takes sweat, blood and usually tears to make it. It’s hard work people, and Seven Hills offers delicious homemade goodness with all of their pasta dishes. And not only do they just say that, but you can taste it with each bite. Hold on to your seat and get your reso confirmed now, because when you’re done reading this, you’re going to need to taste for yourself.
- Ravioli Uovo: Let me translate this because I know what you’re thinking. This is not “rav-ee-o-lee” but rather “rav-ee-o-lie” – as in “one.” A ravioli hanging solo. I’m usually put off by skimpy portions, but when it tastes the way Seven Hills makes it….you just have to be thankful to get a taste at all. With the first bite, you can taste that this is homemade. It has a very light, delicate consistency which matches well with the mild ricotta held inside. A dash of pepper kicks it up a notch, and creates a very interesting and tasty combination with the refreshing almost sweet taste of the ricotta. Placed in a bath of brown butter and truffle oil, the richness of the taste paired with the delicate nature of the pasta, created a winning combination.
- Spaghetti with Grandpa George’s Sausage: Where can I find this Grandpa George? This dish is delicious and very different from your normal spaghetti. Also…heads up, Grandpa George may have experimented with a pretty brunette from Thailand because this dish is not exactly from the Old Country. Spaghetti with a twist! Thai meets Italian and this delicious dish is born. Instead of standard spaghetti noodles, these are more of your typical Thai noodles – flat, narrow and delicate noodles. I’m not sure if this was done purposely or if it just tastes different because it’s homemade but either way, the result is delicious and a welcomed change. Mixed in a tomato sauce with spicy sausage and topped with parsley that held a slight crisp before giving way and melting in your mouth, this dish was a winner.
- Euvitis Wild Mushroom Risotto: I wish I could have taken this home and bathed in it. We ooo’d, oh’d and ah’d at it’s ah-mazing taste. Creamy with a rich taste but a light consistency, the risotto engulfed a porcini essence and was bursting with flavor. Not too heavy, which risotto can easily become, this dish was one was my absolute favorites of the night.
- Zuckerman’s Farm Asparagus Risotto: If you only have room for one risotto, you can cross this one off the list. Also embracing a lighter consistency than standard risotto (oh the benefits of tasting homemade pasta), it was topped with a “pullet” egg yolk and danced in vegetable broth, with the asparagus adding a slightly tangy flavor to it. It was not as rich in taste as the Mushroom risotto but still good.
- Chicken Cannelloni: This one was more on the hearty side, served with four large cannelloni. Stuffed with Parmesan cream, mozzarella and chicken, topped with gobs of cheese, a dash of parsley and resting in a bed of tomato sauce…the world stops for a minute when you a take a bite. Only gripe? A little too much salt. And again, I’m Italian, so I’m usually putting salt on my salt….maybe I’M the one who needs to step it up a notch?
- Red Potato Gnocchi: It pains me to say that this is the last of the pasta dishes in this review. I want to go back and eat them all over again. Open Table here I come. The gnocchi is fantastic – and again, you can taste the homemade baked right into it: a lighter consistency with a little bit of a doughy taste, it was filled with potato which actually did not make gnocchi too heavy (probably because they had already used all of the potatoes in the Kampachi dish) and drizzled with mozzarella cheese. The lighter consistency to it made these easy to eat without feeling too heavy. Tricky gnocchi…my scale my say otherwise.
- Fresh Catch of the day: For us that meant Walu…which made me do a double-take; had I heard our waitress correctly? Always up for an adventure and curious if this fish named conveniently to associate with the warm waters of Hawaii that our San Francisco weather is making me pine for, I had no choice but to order it. When it arrived, it was definitely a large order with two thick slabs of grilled Walu, sitting amongst baby artichokes, tomatoes and capers. The flavor combination was zesty and rich, with the vegetables carrying intense flavors that paired well with the buttery richness of the fish. We all shared this dish, each having a bite or two…and after Googling it to find out if the Walu really did have a Hawaiian heritage…I found two things; one: it is actually refered to as Escolar fish inhabiting deep tropical waters…not quite getting me any closer to understanding it but definitely giving me a title idea for a dark bar, and two: let’s just say, limit your portions to one serving – six ounces or less. Or just stick with the pasta. Did I mention it’s homemade?? Also...let's get another refill on the champagne, people. It's that time.
- Seared Maple Leaf Family Duck Breast: Ah duck, you either love it or hate it…or if you’re like me, you just keep on ordering it regardless of your last experience. I know this was not lost on everyone, and I could see the eye rolls as I ordered it. Nonetheless, I forged ahead and duck was delivered. And it was fabulous. Rich and a little fatty, it was paired perfectly with a light couscous and laid upon a bed of Brussels sprouts.
- Grilled Niman Ranch Pork Chop: Our last dish and a very thick cut of meat…they don’t skimp on the servings here...eating the whole thing was a daunting task. But we were up to it. The outside was cooked to a crisp, which easily gave way to a juicy, succulent chop inside. It was delicious, and although we were up to the challenge of finishing it…we fell short. The dish didn’t…and the rest of it was enjoyed by my hubby, who can vouch that it was equally as good the next day.
Dessert: That’s right. We were too stuffed to finish the last dish…but did we have room for dessert? Oh come on, you know the answer to that. 3 – 2 – 1.
- House Made Ricotta Cheese: First of all, let me just say that I love they offer Ricotta Cheese as a dessert. Am I back in Italy? It’s truly Italian, and a perfect end to a filling meal. The presentation was quite amazing, with the ricotta in the center, drizzled with honey and candied pistachios, sandwiched between a large filo dough chip and three naval orange segments. The ricotta itself held a light consistency and creamy, rich flavor – paired perfectly with tangy oranges, sweet pistachios and crunchy light filo.
- TCHO Chocolate Panna Cotta: 40 days is a long time. Especially when refraining from chocolate is involved, but alas, I am trying and somehow succeeding. Thus, I had to get the verdict from the others: "creamy and smooth, the chocolate panna cotta was drizzled with salted caramel and chopped hazelnuts sprinkled on top. Delicious in every way." There you go. Is your mouth watering too?
Price 8: At $77 a pop, I know that some people will read this along with the 8 grade, and their eyes will pop out of their head. I hear you. I do. BUT remember, we got four bottles of wine, full orders of the pasta dishes (what are we, children? We don’t eat half dishes), three of the meat dishes, several appetizers…fugettaboutit. 77 is a steal for eating essentially the entire menu. And, paying health care for our waiter. Talk about multi-tasking…
Noise Level 8: Let’s be honest. The restaurant is about the size of a large closet. Have you ever had a party in your closet? Okay, maybe some of you have but for most of us…not yet, and not on our bucket list. Flat out – yes, it’s loud there. That’s what happens when you get a lot of people in a small area. But miraculously, our party could easily hear each other; even me, who should probably be required by law to use a hearing aid. The background noise actually creates a lively atmosphere around you, which makes your own dining experience rather enjoyable.
Service 9.5: Yes, 9.5 – one of the highest ratings we’ve given for service, and now knowing that it is a family owned restaurant, it all makes sense. The service was impeccable, prompt and friendly from the very start. As soon as we walked in, the owner acknowledged our party and apologized for the wait, giving us glasses of champagne to amuse us as we waited. Fine by us. Bubbles are amusing. Once we were seated and placed in the hands of our waitress, she did not disappoint. She was patient with our large group, and on it from the very start. The starters we were considering? Questions answered, advice given, results impeccable. The wine we ordered? Delivered promptly (I hope you’re taking notes here, Marlowe). The pictures we asked to be taken of our group? I’m about to choke up as I write this: taken promptly with a smile. Nary a “in a bit,” or “I’m busy right now,” responses from her. A smile, a “cheese” and a flash. I think we found our place. *Wipe away tear*
All About The Area: There is just something about Hyde Street that feels like home. I, personally, love this area to pieces. With the cable car running up and down Hyde, easily taking you to quaint and inviting restaurants very similar to Seven Hills, with the occasional wine bar peppered in along the way, you really can’t lose in this area. It has the quiet, safe nature of the residential areas with brownstowns lining the street, and the accessibility of highly acclaimed restaurants just a step away. And with hills challenging you with every block you climb, you can work off your delicious dinner by the time you get home. WINNING!
Overall Grade: 8.4
