San Francisco · Since 1959
Ristorante & Wine Bar
Since 1959
Luisa came from Pompei, outside Naples, and cooked the food she grew up on. More than sixty years later, the pasta, the gnocchi, and the slow-simmered sauce are still made by hand, from her recipes.
Today the next generation runs the kitchen, while Luisa still works the room. An old-school North Beach table — warm, a little loud, unmistakably hers.
— the Luisa's family
A list that runs from Toscana to the Veneto and Salento — alongside Luisa's own private-label Cabernet and Sauvignon Blanc, poured by the table.
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Grazie mille
“Hands down, this is my favorite Italian restaurant that I've been to in San Francisco so far.”
“One of the best Italian restaurants in the city and probably the best value Italian spot in the city.”
“Personal attention, unpretentious atmosphere, and really delicious Italian food… so glad we chose Luisa's!”
“Warmth, authenticity, and undeniable charm… meeting Luisa herself was an absolute delight.”
“Incredible food and phenomenal service.”
“Delicious food, friendly and very efficient service in a cozy, family-owned setting.”
Birthdays, rehearsal dinners, a long Sunday dinner with the whole family — Luisa's hosts private and large-group dining in both rooms. Tell us the date and the headcount, and we'll set the table.
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From the kitchen
Pasta
Wide ribbons of pasta folded into a rich, slow-cooked marinara meat sauce — the Sunday plate that never leaves the table.
Pizza
Thin crust with mozzarella and parmesan reggiano, finished out of the oven with cool arugula and draped prosciutto.
Antipasto
Grilled bread rubbed with garlic and piled high with marinated tomato, fresh basil, and good olive oil.
Pasta
Cheese tortellini in a silky cream with sweet peas, mushrooms, and pancetta — from Nonna's recipe, unchanged.
Secondi
Chicken breast and sauteed mushrooms in a marsala wine sauce, with roasted potatoes and vegetables.