Poggio's truffle raviolo
Photo: courtesy of the restaurant
It’s white truffle season again and thanks to fungus-lovin’ chefs, diners don’t have to book a ticket to Italy to taste them.
Perbacco (415-955-0663; reserve online) kicks off the season with à la carte items offered from October 27 until mid-November (or until the truffles run out).
Over at Delfina, waiters will be shaving Piedmont white truffles over special à la carte dinner menus on November 3 and 4. The Mission-based Northern Italian will also be showcasing the 'shrooms as part of its upcoming anniversary dinners, to be held November 17–19, complemented by some special Barolo wines (415-552-4055).
Over in Sausalito, Poggio chef Peter McNee plans to shave white truffles tableside (for $35) in addition to incorporating the heartier black truffle into many dishes at the Tuscan's annual "Festa del Tartufo" week, held November 10–14. Wine director Greg Altzman has selected varietals from Piedmont – including Barbarescos and Barolos available by the wine or bottle – which pair well with the aroma and earthy flavors of truffles (415-332-7771; reserve online).
Down in Redwood City, from November 11–22 (or until supplies last), Donato Enoteca executive chef Donato Scotti with be feting the season with both a special four-course truffle tasting menu (approximately $125 per person, subject to market prices) as well as several à la carte dishes. Diners may also choose to have a shaving of white truffles for approximately $35 (650-701-1000; reserve online).
On November 12 and 13, Palio d’ Asti will prepare a ‘Noble Country Dinner’ – a five-course menu that showcases both black, white and chocolate truffles ($75 per person, $45 with optional additional wine pairing; 415-395-9800).
Across the Bay Bridge in Oakland, waiters at Oliveto Restaurant will be shaving its stash (priced by the gram) over specially crafted mushroom-friendly à la carte dishes, many of which will feature domestic wild mushroom varieties as well (November 17–20; 510-547-5356; reserve online).
Finally, down in Carmel Valley, Marinus chef Cal Stamenov will be preparing his 13th annual truffle dinner on December 11. He’s teaming up with guest chef Stéphane Léger of Le Chassagne, a co-op owned by the local winemakers of France's Chassagne Montrachet, to create a six-course, wine-paired tasting menu featuring the four classic varieties of truffles: the white truffles of Italy, the black truffles of France, summer truffles and Burgundy truffles. Prior to dinner, guests will enjoy a cocktail reception featuring a prestigious cuvée champagne and Grey Goose black-truffle martinis. Tickets are expected to sell out early (6:30 PM; $500 per person plus tax and gratuity; for reservations, call 831-658-3550).
– Meesha Halm