A Closer Look at 1760
1760 adds some class to Polk Gulch, serving craft cocktails and eclectic small plates to Russian Hill and Nob Hill denizens looking for a new neighborhood spot. And it's well on it's way to becoming a destination in its own right.
1760 shares the same owners, wine director and a pasta maker with Acquerello just two blocks way, but the similarities don't go much further than that. It was wine director Gianpaolo Paterlini who brought Executive Chef Adam Tortosa to San Francisco and the two spent time in Italy together on a scouting trip prior to the opening, but the menu is more international than Italian. Tortosa has a varied background that includes working with Master Sushi Chef Katsuya Uechi at Kiwami and Chef Michael Voltaggio at Ink, both in LA.
Dishes all seem to have unique twists. For example Snake River Farms beef tartar topped with fresh Asian herbs and chiles comes with a thick paste of marcona almonds providing a rich and mellow counterpoint. Another Asian inspired dish is sashimi style sliced hamachi with pluots, yuzu kosho and puffed rice.
Other must order dishes include the corn ravioli, filled with a creamy potatoes and topped with crisp blue potato chips and chives and the massive fried duck sandwich with house made slaw, pickles and a spicy aioli that arrives speared with a knife. On the lighter side is a dish consisting of sautéed peaches, almonds, honey and refreshing Greek yogurt and mint, served with a fluffy salad of greens.
The refreshing and approachable yet creative cocktails are courtesy of bar program manager Christopher Longoria, who was most recently at Aziza. They feature seasonal fruit, herbs and exotic spices like long pepper, garam masala, cayenne, green cardamom and star anise. The wine list is surprisingly large and focuses on affordable and food friendly options.
The space was designed by Bay-Area designer John Wheatman and now showcases the lovely art deco rounded curves of the building. The corner location with windows facing both Polk and Washington is polished, yet casual and warm. It's a fine fit for the informal style of dining built around sharing.