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Polenta Trattoria Friulana in San Francisco opened in early May 2026 as the only Italian restaurant in the city focused on the cuisine of Friuli-Venezia, a northern region of Italy close to the Austrian and Slovenian borders. Chef Michele Gargani hails from Friuli, and Polenta is the brainchild of Giulio De Monte Gaspardo, who helped found Bartholomew Winery in Sonoma, and previously served as a sommelier at Bottega in Yountville. He's personally curated the wine list, including the white wines the region is particularly known for; Friuli-Venezia is home to 11 DOC and 3 DOCG (Denominazione di origine controllata e garantita), the highest wine classification in Italy.
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Polenta Trattoria Location and Hours
Polenta is located at 803 Fillmore Street in Hayes Valley, the previous home to the Alamo Square Seafood Grill, which closed when its chef-owner retired. Polenta is open only for dinner, from 5-9pm, Tuesday-Saturday (closed Sundays and Mondays). At time of writing, it doesn't have a Web site, so reservations should be made by calling the restaurant during operating hours, at 415-875-9404.
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Polenta Trattoria Menu and Food
A quick glance at the names of the dishes in bold font on the menu will make you glad there's an English description below, since these are Friulian names. While Friulian is mostly derived from Latin, there are also Celtic, German, Slavic, and French influences.
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We started off sharing a couple of orders of the Frico, which we'd heard was recommended. Potato cheese pie may not sound that special, but it just might be our favorite dish of the night. My husband even commented that we should have ordered four, one per person (someone didn't want to share!) The crisp, fresh salad of sugar snap peas and herbs was the perfect foil to the rich layers of potato, onion, and Montasio cheese.
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Next to arrive were a plate of carrots, roasted to a beguiling sweetness and anointed with mascarpone cheese, almonds, dill, and a slightly spicy sauce. It was an addictive combination that had us wishing for a bigger portion or a second order.
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We also tried a plate of Pan di Sorc: polenta served with braised herbs in a Formadi cheese sauce. While tasty, it was no match for the Frico.
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There was a longish interlude between these appetizers and our pastas, so be sure to order enough to tide you over until the housemade pastas make their appearance. Sadly, on the night we dined, Polenta was out of both the Regina and Saor, so we didn't have a chance to try either seafood dish, but the homemade egg pastas, the Tajadeis with mushrooms, and the Pursit with Friulian sausage ragu, were delicious and served piping hot.
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My favorite of the pastas, however, was the Pasticcio, made with homemade lasagne noodles, chicken, asparagus, and creamy Montasio mountain cheese, bound with a white sauce and garnished with fresh chives.
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We also tried Lubjanska, breaded pork chop, which was crispy and succulent. I forgot to take a photo of the accompanying potato salad, but this is a good choice for Wiener schnitzel lovers.
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We finished off by sharing a couple orders of warm open face apple strudel, a bit like an Italian tarte tatin, topped with crunchy pinenuts. This was another case where we probably should have gotten one for each of us.
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The Verdict
We had no expectations, so Polenta Trattoria was a very pleasant surprise: excellent, comfort-style food, including homemade pasta and friendly service. We would happily return to try additional dishes, though we'll certainly order the Frico, Pasticcio, and warm apple dessert again.
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