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Alioto's No. 8

8 Fisherman's Wharf, at the bottom of Taylor (Jefferson St.) Send to Phone
415-673-0183 | Make Restaurant Reservations | Menu
One of the best cioppinos in town plus robust Sicilian specialties help to elevate this Wharf favorite to more than just a view spot for tourists.
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Local Deals: 120 * 90

Cuisine
Open
Lunch & Dinner daily
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4.0 rating over 4 reviews
Dining room at Alioto's No. 8, San Francisco, CA

Alioto's No. 8 Restaurant Review

: Just because it has resided on the heavily touristed Fisherman's Wharf forever doesn't mean Alioto's is strictly for tourists. Locals love the place, especially if they were born with, or developed, some serious Italian taste buds. In addition to the multitudes of seafood dishes (from smoked salmon to crab cakes to prawn cocktails), the kitchen turns out one of the best cioppinos in town and such robust Sicilian specialties as calamari showered with bread crumbs, garlic and anchovies. Meat lovers can stick to the Alioto antipasti plate, lemony veal piccata, or steak and fries. The wine list is extensive and well-chosen; Nunzio Alioto is a master sommelier.

User Ratings & Reviews for Alioto's No. 8
Average rating    1
Reviews 1 - 1 of 11
Alioto's Fisherman's Wharf
by SactoGuy on Thu Feb 26, 2009 10:47 pm
 
I must admit that Alioto's was quite a disappointment. We dropped in for lunch on Saturday Feb 21st. I must admit that you would've gotten a better meal at Denny's down the street. If asked my date if we should leave. But since we were there we stayed. Here's my review of the food. The clam chowder in the bread bowl. You can get a better clam chowder by openning a can of Campbell's! The chowder was tasteless, watery and very under seasoned. I mean under seasoned with herbs and spices. And the chef should have added at least some half and half to give that creamy taste that everyone loves. The scallop creole could have been popped out of the freezer and heated in a microwave. And I don't call yellow colored miute rice, rice pilaf like their chef does. The pan fried rock fish in a lemon butter sauce was a decent size. But way over cooked, dry and tough. And I thought that butter actually has to be used in a lemon butter sauce. If the chef would've used a bit of white wine, lemon, butter and capers it might have tasted quite good. Then to served the dish with watered down mashed potatoes. A nice wild and white rice pilaf with toasted slivered almonds would have been nice. For the price we could have taken another couple and went to Denny's down the street and had a better meal and money left over. NEVER AGAIN!
 
Reviews 1 - 1 of 11
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