With a menu that includes house-made fresh pasta, salads, panini, and focaccia pizza, this Cal-Italian menu uses seasonal and local California produce and ingredients whenever possible to complement imported Italian staples. Chef Chad Shaner, a Culinary Institute of America-Hyde Park alum with experience at some of New York’s finest and most popular restaurants including Danny Meyer’s Union Square Café, is inventive with his creations for Appetito.
Appetito’s menu includes snacks like marinated olives, crispy calamari with spicy romesco and lemon, grilled chicken wings with gorgonzola dip and pickled vegetables, and burrata, pepperonata, Castelvetrano olives and aged sherry.
Pasta selections range from tagliatelle with butternut squash, black truffle and straciatella; ricotta gnocchi with kale, pesto, and pecorino romano, and spaghetti with Sunday sauce and whipped ricotta. Deli fare at Appetito will be Italian sliders with meatball and mozzarella, or eggplant parmigiano; panini like porchetta with broccoli rabe, provolone, Calabrian chili aioli; salami with pepperoncini, fontina and arugula; kale and stracciatella and anchovy vinaigrette. Foccacia includes prosciutto and smoked mozzarella, grapes, rosemary; margherita with oven dried tomatoes, straciatella, oregano, garlic, and little neck clams with white sauce, pancetta and parsley.
Desserts include funnel cake with nutella gelato, seasonal cannoli, affogato, and tiramisu bomboloni.