Fact Sheet: 1760
1760 1760 Polk St. San Francisco, CA 94109 415.359.1212 www.1760sf.com www.facebook.com/1760SF www.twitter.com/1760sf OWNER Polk Street Restaurant Group EXECUTIVE CHEF Adam Tortosa WINE DIRECTOR Gianpaolo Paterlini BAR MANAGER Christopher Longoria PASTRY CHEF Riccardo Menicucci OVERVIEW In San Francisco’s Nob Hill neighborhood, 1760 offers the Bay Area ingredientdriven cuisine in a relaxed and welcoming environment. The menu presents shareable dishes composed of a select number of ingredients, showcasing Executive Chef Adam Tortosa’s inventive takes on familiar flavors from various global cuisines by honing in on the central essence of the dish. To further the experience, Wine Director Gianpaolo Paterlini’s wine list focuses on selections that complement the creative cuisine. Also highlighting seasonal ingredients and simple yet distinct flavors are cocktails crafted by Bar Manager Christopher Longoria. The restaurant’s design showcases the historic building that it occupies, accented with nuanced and welcoming contemporary décor. “We want to connect with the neighborhood as a fun and comfortable experience,” says Paterlini, also one of 1760’s co-owners. “1760 offers a snapshot of the season’s best, with cuisine that is modern, yet very approachable.” 1
1760 is an establishment of the Polk Street Restaurant Group, founded by Giancarlo Paterlini and Suzette Gresham of San Francisco Italian fine-dining institution Acquerello.
CHEF AND CUISINE Executive Chef Adam Tortosa ventured to Italy with Wine Director Gianpaolo Paterlini prior to opening 1760 to conduct research and find inspiration for the menu. They dined in neighborhood cafés and Michelin-starred restaurants in storied regions of the country, gathering insight on regional cuisine. In addition to his travels, Tortosa holds a rich culinary history, including years dedicated to becoming a master sushi chef under Katsuya Uechi and working in his restaurant, Kiwami, as well as working with Chef Michael Voltaggio at Ink in West Hollywood. The dishes at 1760, with Italian and other global influences, utilize three or four ingredients each, but every one is featured and prepared to embody recognizable flavors. Tortosa creates an approachable menu of shareable plates crafted through meticulous technique, highlighting his fine-tuned talent. “These dishes take inspiration from many regions and cuisines,” says the chef. “I like to begin with an exceptional ingredient and accent it with a few compatible but maybe unexpected flavors to keep things simple and satisfying.” The chef’s menu includes Watermelon Gazpacho with Dungeness crab, finger lime, and borage; the Southeast Asian-inspired Beef Tartare with Thai herbs and Marcona almond purée; Grilled Avocado with shrimp, lime, red onion, and cilantro, which hints at guacamole; and a Fried Duck Sandwich topped with slaw, pickles, and spicy aïoli. Pastry Chef Riccardo Menicucci creates equally impressive finales to Tortosa’s main courses, including Peach Panzella with basil and gelato; Milk Chocolate Ganache with hickory ice cream, bourbon caramel, and marshmallow; and Angel Food Cake topped with strawberry and brown sugar whipped cream.
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BEVERAGE PROGRAM Guests find harmony in flavor not only on their plates, but in their glasses as well. 1760’s wine list is curated by Paterlini, known for his Wine Spectator Grand Awardwinning, Italian-focused collection at sister restaurant Acquerello. The menu offers 250 labels from Europe and North America, chosen for compelling flavor profiles and ability to pair well with the contemporary cuisine of the restaurant. Paterlini keeps the menu constantly evolving to offer guests a different experience with each meal: summer months bring fresh whites and light, bright reds, while with winter comes rich and hearty offerings. Paterlini also makes a point to seek out reasonably priced selections. “I want people to come in and enjoy these wines, rather than look at them collecting dust in a cellar,” he explains. “At 1760, food and drink are meant to be enjoyed together at every meal.” With a history including a feature on Michael Mina’s “Cook Taste Eat” program and time previously spent mixing at Aziza, Longoria taps into the culinary side of mixology to create drinks with distinct taste and soul, which he believes are the qualities that matter most in a cocktail. “I keep my drinks genuine and flavorful,” the bar manager says. “Balanced, fresh ingredients and interesting yet approachable recipes are my goals with every cocktail.” Longoria keeps a graceful, inviting, and comfortable bar, at which he encourages guests to try something new, be it a cocktail made with smallbatch liquor or an elevated take on a familiar favorite. He prefers to let his drinks “speak for themselves,” with fresh fruits and vegetables, spices, herbs, and flavored ice. Highlights of the cocktail program include the Mango and Spice Cocktail— inspired by a trip to Central Mexico which included snacking on the freshly spiced fruit—composed of mango, cayenne, long pepper, and rum; The Pear Ginger Cocktail with gin served over a Campari ice cube and combined with pear juice, Verdicchio white wine, and ginger; and the signature 1760 Cocktail, with mint, cumin, mescal, and gin.
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DESIGN AND DÉCOR The structure housing 1760 dates back to 1935, and Bay-Area designer John Wheatman accentuated the historical qualities while modernizing and streamlining the space. “The design is clean and welcoming, letting the building and the neighborhood views take center stage,” Paterlini says. “The space marries old and new, capturing the building’s distinct attributes and showcasing its neighborhood corner location.” Backlit original glass block windows contrast with the charcoal gray exterior shade and run horizontally to create a striking Art Deco look, visible indoors and out. Large windows facing Polk and Washington streets cast light through the dining area and allow for unobstructed views via the curved corner glass. Inside the dining room, mirrors toss light around the space, especially from the bar’s counter-to-ceiling reflective wall. The light showcases dark earth tones and bold accents, including a bright red color alluding to the Golden Gate Bridge. Additionally, dark walnut wood, polished concrete floors, and black tiles add variety and complement the vintage building. The restaurant features 80 seats in the dining room, as well as a communal table with 12 seats and a long bar to accommodate groups.
MENU PRICES Shared Plates: $11-22 Dessert: $8-9 Cocktails: $TK Wine by the Glass: $TK HOURS Daily 5-11 p.m. RESERVATIONS Reservations can be made online or by phone at 415.359.1212 PARKING Street; garage parking on Washington and Sacramento streets ### For more information, or to schedule an interview, please contact Wagstaff
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1760 is an establishment of the Polk Street Restaurant Group, founded by Giancarlo Paterlini and Suzette Gresham of San Francisco Italian fine-dining institution Acquerello.
CHEF AND CUISINE Executive Chef Adam Tortosa ventured to Italy with Wine Director Gianpaolo Paterlini prior to opening 1760 to conduct research and find inspiration for the menu. They dined in neighborhood cafés and Michelin-starred restaurants in storied regions of the country, gathering insight on regional cuisine. In addition to his travels, Tortosa holds a rich culinary history, including years dedicated to becoming a master sushi chef under Katsuya Uechi and working in his restaurant, Kiwami, as well as working with Chef Michael Voltaggio at Ink in West Hollywood. The dishes at 1760, with Italian and other global influences, utilize three or four ingredients each, but every one is featured and prepared to embody recognizable flavors. Tortosa creates an approachable menu of shareable plates crafted through meticulous technique, highlighting his fine-tuned talent. “These dishes take inspiration from many regions and cuisines,” says the chef. “I like to begin with an exceptional ingredient and accent it with a few compatible but maybe unexpected flavors to keep things simple and satisfying.” The chef’s menu includes Watermelon Gazpacho with Dungeness crab, finger lime, and borage; the Southeast Asian-inspired Beef Tartare with Thai herbs and Marcona almond purée; Grilled Avocado with shrimp, lime, red onion, and cilantro, which hints at guacamole; and a Fried Duck Sandwich topped with slaw, pickles, and spicy aïoli. Pastry Chef Riccardo Menicucci creates equally impressive finales to Tortosa’s main courses, including Peach Panzella with basil and gelato; Milk Chocolate Ganache with hickory ice cream, bourbon caramel, and marshmallow; and Angel Food Cake topped with strawberry and brown sugar whipped cream.
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BEVERAGE PROGRAM Guests find harmony in flavor not only on their plates, but in their glasses as well. 1760’s wine list is curated by Paterlini, known for his Wine Spectator Grand Awardwinning, Italian-focused collection at sister restaurant Acquerello. The menu offers 250 labels from Europe and North America, chosen for compelling flavor profiles and ability to pair well with the contemporary cuisine of the restaurant. Paterlini keeps the menu constantly evolving to offer guests a different experience with each meal: summer months bring fresh whites and light, bright reds, while with winter comes rich and hearty offerings. Paterlini also makes a point to seek out reasonably priced selections. “I want people to come in and enjoy these wines, rather than look at them collecting dust in a cellar,” he explains. “At 1760, food and drink are meant to be enjoyed together at every meal.” With a history including a feature on Michael Mina’s “Cook Taste Eat” program and time previously spent mixing at Aziza, Longoria taps into the culinary side of mixology to create drinks with distinct taste and soul, which he believes are the qualities that matter most in a cocktail. “I keep my drinks genuine and flavorful,” the bar manager says. “Balanced, fresh ingredients and interesting yet approachable recipes are my goals with every cocktail.” Longoria keeps a graceful, inviting, and comfortable bar, at which he encourages guests to try something new, be it a cocktail made with smallbatch liquor or an elevated take on a familiar favorite. He prefers to let his drinks “speak for themselves,” with fresh fruits and vegetables, spices, herbs, and flavored ice. Highlights of the cocktail program include the Mango and Spice Cocktail— inspired by a trip to Central Mexico which included snacking on the freshly spiced fruit—composed of mango, cayenne, long pepper, and rum; The Pear Ginger Cocktail with gin served over a Campari ice cube and combined with pear juice, Verdicchio white wine, and ginger; and the signature 1760 Cocktail, with mint, cumin, mescal, and gin.
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DESIGN AND DÉCOR The structure housing 1760 dates back to 1935, and Bay-Area designer John Wheatman accentuated the historical qualities while modernizing and streamlining the space. “The design is clean and welcoming, letting the building and the neighborhood views take center stage,” Paterlini says. “The space marries old and new, capturing the building’s distinct attributes and showcasing its neighborhood corner location.” Backlit original glass block windows contrast with the charcoal gray exterior shade and run horizontally to create a striking Art Deco look, visible indoors and out. Large windows facing Polk and Washington streets cast light through the dining area and allow for unobstructed views via the curved corner glass. Inside the dining room, mirrors toss light around the space, especially from the bar’s counter-to-ceiling reflective wall. The light showcases dark earth tones and bold accents, including a bright red color alluding to the Golden Gate Bridge. Additionally, dark walnut wood, polished concrete floors, and black tiles add variety and complement the vintage building. The restaurant features 80 seats in the dining room, as well as a communal table with 12 seats and a long bar to accommodate groups.
MENU PRICES Shared Plates: $11-22 Dessert: $8-9 Cocktails: $TK Wine by the Glass: $TK HOURS Daily 5-11 p.m. RESERVATIONS Reservations can be made online or by phone at 415.359.1212 PARKING Street; garage parking on Washington and Sacramento streets ### For more information, or to schedule an interview, please contact Wagstaff
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