Tagliatelle al Ragù
Four-hour ragù, hand-cut egg pasta
North Beach · San Francisco
Authentic Italian, served slowly
Pasta rolled by hand each morning, a wood-fired oven from Naples, and a cellar of three hundred Italian labels — in a room built for long dinners.
Handmade Pasta
Rolled fresh each morning with 00 flour and farm eggs — never a dried box in the building.
Wood-Fired Oven
A Naples-built oven runs at 900°, giving our pizza a 90-second bake and a leopard-spotted crust.
300-Label Cellar
A regional Italian list curated by our sommelier, with pairings offered by the glass.
Family Recipes
Four generations of Rossi family cooking, brought from Bologna and served without shortcuts.
Our Story
Four generations of Bolognese cooking
Chef Giovanni Rossi learned to sheet pasta on his grandmother's marble counter outside Bologna. He opened Bella Vista in 1994 with one rule that has never changed: nothing leaves the kitchen that the family wouldn't serve at home.
The dough proofs for forty-eight hours. The ragù simmers for four. Guests stay for three. That pace is the whole point.
More About UsSignature Plates
What the table always orders
Margherita D.O.P.
900° oven, 48-hour fermented dough
Bistecca Fiorentina
28-day dry-aged porterhouse for two
The Cellar
Three hundred labels, one country
From Barolo in the north to Nero d'Avola in Sicily, our list is entirely Italian and entirely by the region. Our sommelier will find you something better than what you came in planning to order.
Tonight's Highlights
A taste of the menu
- $19
Burrata & Prosciutto
Antipasti
Creamy Puglian burrata, 24-month prosciutto di Parma, marinated heirloom tomato, basil oil, grilled sourdough.
- $28
Tagliatelle Bolognese
Pasta
Egg tagliatelle, four-hour beef and pork ragù, soffritto, Parmigiano-Reggiano.
- $21
Margherita D.O.P.
Wood-Fired Pizza
San Marzano tomato, buffalo mozzarella, basil, Sicilian olive oil.
- $92
Bistecca Fiorentina
Secondi
Dry-aged 28-day porterhouse for two, rosemary, sea salt, roasted lemon, olive oil.
- $14
Tiramisù
Dolci
Espresso-soaked savoiardi, mascarpone cream, Valrhona cocoa.
Guest Reviews
Regulars, not visitors
“The tagliatelle is the closest thing to Bologna I have found on this coast. We have made it our anniversary table.”
“We hosted twenty people in the private room and every single course landed warm and on time. Effortless.”
“The sommelier found us a Barolo under sixty dollars that outdrank bottles twice the price. That is a rare skill.”
The table is ready when you are
1284 Columbus Avenue, San Francisco, CA 94133 · (415) 555-0188
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