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Shop Talk: Anatolian Kitchen gets TV chef; a look at Vina Enoteca

Original post made on Dec 15, 2016

In this week's Shop Talk column, Daryl Savage takes a closer look at new Italian restaurant Vina Enoteca, and talks to the owner of Anatolian Kitchen about his recent culinary coup: a new chef straight from Turkey.

Read the full story here Web Link posted Wednesday, December 14, 2016, 6:15 PM

Comments (4)

3 people like this
Posted by Mama
a resident of Crescent Park
on Dec 15, 2016 at 3:55 pm

Mama is a registered user.

I've tried Vino Enoteca. Food was delicious but very pricey for what you get. I came away hungry after one lunch. Had ordered a salad and pasta dish. The pasta was $22! Delicious but a VERY small portion.

3 people like this
Posted by Abigail
a resident of Duveneck/St. Francis
on Dec 15, 2016 at 5:32 pm

Vino Enoteca is Extremely pricy. Who wants to spend $50 for lunch?

I wish they had simple dishes not pricy for the staff who works around and for the patients/families who are trying to get some lunch when they are around at Lucile Packard Children's Hospiral or Stanford Hospital.
There aren't enough options around and everyone hoped theirs will be the one.

Wonder how long will they exist with this attitude.

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Posted by Rocco Sordella
a resident of Stanford
on Dec 31, 2016 at 1:03 pm

Hello Mama and Abigail,
thank you for your feedback.
We are currently working on bringing a prix fix menu for lunch for a quicker service and more reasonable price.We are shooting to stay below 30$.
We totally understand the concern on spending 50$ for lunch, we do proudly use the freshest ingredients around and all the pasta is made in the house which comes with a high labor cost.
Also starting this monday we will start our Happy Hour from 4until 6 with great drinks and bar snacks.

Hope to see you soon

2 people like this
Posted by Dave
a resident of Downtown North
on Jul 10, 2017 at 2:29 pm

We very much liked the food as well on our first visit but were caught off guard by the prices. We'd love to go back, but we see your restaurant as not a "go to" restaurant, but more of a special occasion restaurant. There are lots of restaurants in San Francisco and in this area where they make their own fresh pasta and don't charge these prices.

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