Giancarlo Paterlini and chef Suzette Gresham’s Nob Hill restaurant turns 30 years. Technically the place has no Italian restaurant contenders on the West Coast. Among the plates burned in our minds were the risotto with abalone and the lamb-filled ravioli. The parmigiano flan appetizer is a classic. It’s difficult not to immediately appreciate such an articulate, highly satisfying cuisine, thanks also to fine quality service that’s graceful and uber-professional. The wine list? In the Top Italian Restaurants 2018 we awarded it as Cellar of the Year, thanks to its incredible variety, but also for the well-written, organized, very accurate map, with correct mark-ups given the context. Hats off.