The beloved Beretta on Valencia Street has officially reopened its doors on Sunday, August 3, showcasing a stylish new design while maintaining its signature cocktails and pizzas.
After 17 years of stirring up risotto, navigating through the challenges brought on by the pandemic, and addressing various changes to Valencia’s bike lanes, the iconic restaurant was certainly in need of a refreshing makeover.
Following a six-week closure for extensive renovations, the team behind Beretta is excited to introduce a revamped atmosphere.
“To reassure the people who love Beretta, it’s not like we’re not scratching everything and starting from new,” said Adriano Paganini from the Back of the House group.
“It’s just a version that’s being polished up. In some ways, it’s going back to what made Beretta special to start with.”
The old Beretta featured dark wood, leather accents, industrial light fixtures, and Victorian elements, such as black floral wallpaper.
In contrast, the redesigned space, led by designer Nathan Reed, takes on an Italian retro-modern aesthetic inspired by the 1960s.
This new vibe includes modern touches like red marble, twisted wire light fixtures, sleek molded chairs, and striking abstract murals in black and gold.
The restaurant’s exterior has also received a warm gold repainting, while the interiors boast richer mahogany and cherry tones.
Since its inception, Beretta has garnered fame for its robust cocktails offered at recession-friendly prices, attracting patrons even during economic downturns.
In the midst of hard times, guests could enjoy bourbon or rye beverages for just $9 alongside tasty fava bruschette.
Bringing back the bar’s classic cocktails created by star bartender Thad Vogler, Beretta will feature drinks such as the Acadian (a blend of rye, sloe gin, absinthe, honey, and lemon) and the Dolores Park Swizzle (white rum, absinthe, lime, maraschino).
Additionally, new beverage options from beverage director Caterina Mirabelli include the visually appealing pink Dust Till Dawn (mezcal, prickly pear, calamansi, ginger) and the spicy Mojave Road Trip (vodka, pineapple, ancho verde, basil).
Chef Fredy Lopez, who has been with Beretta since its early days, now oversees the culinary offerings at both Beretta and Delarosa.
Paganini expressed particular excitement about returning to the traditional style of bar snacks that invite guests to dine in.
The menu will feature a variety of stuzzichini and antipasti, ranging from caponatina agrodolce (sweet and sour eggplant) and zucchini scapece (fried zucchini with mint and vinegar) to small plates of carpaccio di polpo (octopus carpaccio) and fritto misto (fried squid, prawns, fennel, and peppers).
The Roman-style pizza, known for its thin and crispy crust, will continue to shine with seasonal toppings, including the new white pie topped with stracchino, mortadella, and pistachios.
In recent years, Beretta has also introduced pasta to its menu, featuring dishes like agnolotti stuffed with roast chicken and marsala mushrooms, and a striking linguine nere with prawns and ‘nduja.
The restaurant is especially renowned for its risotto, which will remain a comforting staple, made rich with beef ossobuco and earthy porcini mushrooms.
Beretta first opened its doors on Valencia Street in 2008, rooted in a passion for cocktails and pizza.
For over a decade, it operated every day of the week until 2 a.m., creating a vibrant night scene particularly favored by industry professionals.
However, in its new chapter, the restaurant will no longer remain open as late as before.
“The business isn’t there anymore, unfortunately,” Paganini commented regretfully.
“I wish it was.” Still, the restaurant will maintain its tradition of being open on Mondays to accommodate industry workers looking to unwind after their shifts.
Back of the House group was founded in 2009, just a year after Beretta’s inception, and has grown to operate 42 restaurants.
The diverse portfolio includes Italian trattorias such as Corzetti and Tailor’s Son, Latin eateries like Lolinda and Cubita (formerly El Techo), as well as vibrant vegan options at Wildseed, and popular burger and fried chicken spots like Super Duper and Bird.
An additional location of Beretta, which began as a pop-up on Divisadero Street in 2020, is currently operating without any intended changes.
Before making his mark as a leading figure in the Bay Area’s burger scene, Paganini’s journey began as the son of a tailor in Milan.
His culinary career progressed through prestigious restaurants in London and eventually brought him to San Francisco in the ‘90s due to love.
He opened his first establishment, Cafe Adriano, followed by Pasta Pomodoro, which grew to 40 locations before closing by 2016.
When Paganini and his partners revitalized Beretta, they invested everything they had left into the venture.
“It could have been the end of our restaurant careers. So we were very lucky that this restaurant worked, and worked amazingly well,” he reflected.
Thus, Beretta’s story has always been about resilience and revival.
Paganini takes a moment to reflect on his deep connection with Beretta.
He personally visited the bar weekly and formed a close bond with chef and partner Ruggero Gadaldi, who sadly passed away a few years ago.
“Beretta has always had an important spot in my heart,” Paganini shared, emphasizing its significance in his journey.
“I think of it very fondly, because of that, and because it was the first restaurant of our comeback.”
Beretta (1199 Valencia Street) is now welcoming guests daily: Monday to Thursday from 5 p.m. to 10 p.m., Friday from 5 p.m. to 11:30 p.m., Saturday from 11 a.m. to 11:30 p.m., and Sunday from 11 a.m. to 10 p.m.
image source from：sf
