In Americano’s cozy dining room, authentic Italian cuisine finds a modern, Californian twist in the hands of executive chef Kory Stewart. Hotel Vitale, where Americano resides, is one of the greenest hotels in San Francisco.
The four-course porchetta dinner for two is a perfect example of how Chef Stewart highlights the dichotomy between tradition and innovation. Artichoke, arugula, polenta and porchetta—ingredients often found in traditional Italian cuisine—are paired with common, Californian ingredients like Candy Cap mushrooms, stone fruit and Little Gem lettuce. No wonder this rustic restaurant appeals to ex-pat Italians and native Californians alike.
Americano Restaurant Dinner Menu
Artichoke and Brussels Sprouts Fritti
Stonefruit and Little Gem Salad
with arugula, fried marcona almonds, fennel and chèvre
Roasted Heritage Porchetta
with Anson Mills polenta and roasted Knoll Farms figs
Candy Cap Mushroom Ice Cream Sandwich
Chef Kory Stewart began his culinary career as a dishwasher at an Italian eatery at the tender age of 12. By working at various restaurants during his youth, Stewart garnered a fine appreciation for the industry, but it wasn’t until he moved to San Francisco in 2002 to attend the California Culinary Academy that Stewart truly pursued his passion. After helping to open the famed Town Tall, Stewart traveled abroad, touring Southeast Asia to learn Asian-style cooking.
Upon returning to San Francisco, Stewart worked at Michael Mina and Scott Howard before joining the Americano team. Now, Chef Stewart brings a youthful enthusiasm and passion for fresh, local produce to traditional Italian dishes, which is more than enough reason to keep his loyal patrons coming back.
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