One by Day, Another by Night

Two meals yield different experiences at new downtown Venetian-style restaurant

After a luxurious lunch al fresco at Ducca, and a pleasant if less relaxing dinner, I felt as though I'd been at two different restaurants — and liked them both. But I was more likely to return to the first one I'd visited.

Ducca is located in the newly renovated and renamed Westin Hotel (formerly the Argent) on Third Street downtown, between Market and Mission. Three of us arrived for lunch on a sunny weekday and — after entering the lobby, passing through a large lounge, and peeking into the dimly lit, cavernous, formal dining room — asked whether we could be seated somewhere in the shade on the inviting outdoor patio.

The shaded area was much smaller than the other area where tables and sofas and chaises were placed in direct sunlight, occupied by diners whose imperviousness to the sun beating down was inexplicable to me.

High contrast: The differences at Ducca are drastic depending on when you dine.
Jen Siska
High contrast: The differences at Ducca are drastic depending on when you dine.

Location Info



50 Third St.
San Francisco, CA 94103

Category: Restaurant > Italian

Region: South of Market


Open for lunch daily from 11:30 a.m. to 2:30 p.m., dinner daily from 5:30 to 10:30 p.m. Reservations accepted. Wheelchair accessible. Parking: valet, $20. Muni: 9, 9X, 30, 45, 81X, F, J, K, L, M, N. Noise level: moderate to high.

Peach, sorrel, bread, and prosciutto salad $10 at lunch, $11 at dinner

Risi-bisi risotto $12 at lunch, $9 or $16 at dinner

Salumi plate $12

Polenta sformato with lobster $12

New York steak with farrotto $18, lunch only

Cheese plate $11

Ricotta cheesecake with honey granita $7

50 Third Street (at Market), 977-0271,

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Ducca claims a Venetian allegiance in its cooking, and from the short list of cichetti — Venetian-style bar snacks — we chose olive fritte to nibble on while we perused the rest of the menu. A plate of alici fritti, fried white anchovies with oregano and lemon, was mistakenly delivered to the table, so we got to admire the tiny battered fish before they were whisked away and replaced by the large Italian green olives, stuffed with sweet gorgonzola, battered, and fried. "Mmm, salty," I said, but that only encouraged us to take more frequent sips of the excellent house lemonade, fresh-squeezed and aerated with a bit of fizzy water, and a glass of Italian Bolognani red chosen from the Italian and California offerings on the list.

The presence of a vegetarian among us highlighted how few offerings there were for her on the menu. Only one rucola and arugula salad was flesh-free among the starters, which included fish soup, yellowtail crudo, and salumi. Instead she opted to start with another of the cichetti: aranci, crispy rice fritters stuffed with melting, rich, truffled sottocenere cheese. I asked that the guanciale (cured pork jowl) be served on the side of the watercress and borlotti salad, so she could try it, too, but it could profitably be left off: the two tiny, pale-yellow strips had an off taste and were like no other guanciale I'd experienced. The salad, dressed in a garlic-thyme vinaigrette, was generous in portion, and the large smooth beans were a pleasant contrast in texture to the peppery watercress. But much more interesting was the panzanella salad of juicy peaches, tart sorrel, and chunks of toasted bread ringed by rosy slices of the famed artisanal La Quercia prosciutto made in Iowa. A genius combination.

Our vegetarian was again slightly stymied in choosing a second course. Among the primi, or pastas, the pasta e fagioli came with prosciutto, ricotta gnocchi with chicken, strozzapreti pasta with sardines, and there was not a vegetarian option among the secondi, either. Rather than asking for ingredients to be left out, she went the rice route again and ordered the risi-bisi-style risotto, properly creamy, with English peas, Parmigiano-Reggiano, and the unorthodox but delightful addition of tiny florets of sweet cauliflower.

I tried the lamb polpettone, expecting a modest plate of meatballs in sauce, but was surprised and pleased with the enormous, open-faced meatball sandwich I received — a huge piece of toasted bread buried under many fat meatballs, slathered with fresh tomato sauce, and adorned with drifts of melting ricotta and shreds of fresh mint. Our companion was happy and sated with his unusually thick, pan-seared New York strip, set on a bed of farrotto, which is farro, or spelt, a whole grain cooked risotto-style (long-stirred with liquid added gradually) so the grains swell and soften, in this instance with the happy addition of fresh corn, scallion oil, and ubriaco cheese (heady with the wine leavings it's cured in).

By this time we were feeling pretty heady, too, not so much from wine, but from the exceedingly beautiful and calm surroundings. Even though a slender spire towered over us, the spacious patio, lined with a row of graceful Lombardy poplars that swayed in the gentle breeze, seemed as if it were somehow separate from the city, in another place, and that place could have been Italy. The day, which had started like any other, was unexpectedly improved. We extended our miniature vacation, lingering over a fine five-cheese plate featuring both soft and hard varieties, including taleggio, ubraico, and pecorino, each matched with fruit or nuts. We also had a warm, gooey-hearted chocolate-hazelnut cake with rum-roasted banana gelato and espresso.

I was excited to return to Ducca for dinner with my parents. This time the lounge was filled with noisy celebrants and even more noisy music, which proved to be a mildly unpleasant distraction throughout the evening, even though we were seated well into the large restaurant. The big wooden table, dressed up with a white linen runner that snarled repeatedly under our plates, was backed by a banquette-like sofa that looked well-anchored but slid about a bit. My favorite part of the otherwise rather bland décor was the extravagance of elegant Venetian Murano glass chandeliers hung far above us, in assorted trios of black and pale.

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