Dining at Itria feels like stepping into a fever dream where Tokyo meets Rome—elegant, sultry, and deliciously disorienting in the best way. Their tasting menu is a wild ride through bold hamachi, silky handmade pastas, and razor-sharp technique, all presented with a confidence that borders on audacious. The value is almost suspiciously good; for the quality, portion sizes, and sheer creative force behind each dish, you'd expect to pay double! Think: a perfect, tantalizing amuse-bouche to get your tastebuds started, then a variety of bright, zesty seafood, followed by a creamy, yet lush agnolotti, and a sea urchin spaghetti that hums with oceanic depth and richness. Every bite is a plot twist. Equally unforgettable is the staff, who are less like servers and more like eccentric dinner party hosts that run the floor—in the best way possible. They're radiant, attentive and make you feel instantly part of something rare and electric. Whether it's a unique wine recommendation or an off-menu surprise, their personality is as much a part of the experience as the food. Itria doesn't just serve you dinner, it seduces you with flavor, flair and a sense of joyful rebellion. A true gem in SF's dining scene that has me looking forward to my next visit.
Dylan
The pasta (Orecheitte, Agnolotti) & crudo (Amberjack) were exquisite. Really unique flavors and the texture of the pasta was incredible. The winner for me was the stone fruit crostata with corn ice cream. Literally brought a tear to my eye. Incredible meal all around & excellent service to boot!
Leslie Kreher
Amazing food with an Asian twist.
Justin Wang
The staff took 5-10 minutes to both get us settled with water and to take our orders, but we were seated quickly and the restaurant did seem pretty busy when we first arrived. It gives date-spot vibes with a mix of contemporary-natural interior decor.
We were initially pretty disappointed by the pappardelle; it came out lukewarm. I'm not sure if it's because the sauce was prepared cold or the dish was left on the counter too long, but I thought this was odd as I've never been served pasta just 'warm'.
That said, the pappardelle sauce was rich with generous butter and garlic. The pork belly crocchette was amazing -- crispy, umami-rich, with a light tanginess. The aioli had just the right heat. Likewise, the pork coppa sauce had a balance between citrus and the sweet freshness of nectarines, stone fruit, and some earthy beans. The pork itself had a nice smoky char while not being dry at all. It did take about 45 minutes from ordering for us to get the dish, but I highly recommend.
All in all, we had a good dining experience and I'd love to give the crudo a try next time.
Chelsea Nwapa
Honestly this was so amazing! I highly recommend this restaurant!!!
Margaret Guo
Came here on a weekend evening and got seated right away, though at the bar. There were a lot of big parties here so probably a nice place to have celebrations. Really like the decor.
Food wise, pretty pricey but I like their fresh and unique twist on very well done Italian food. Portion sizes are best described as “healthy”. For $30 pasta, it’s definitely a luxury item. They are most known for their pastas so I would go with that. Reason it’s not a 5 star is that I feel like we were waiting for our main course for 25 min after being done with the starter. Also just when I was finishing my last bite of pasta, the server moved to take the plate away. Finally, the check boxes for tip amount start at 20%, minimum, which was not a fan of
Ayesha
Awesome Food and excellent service. The ambiance of this restaurant was cozy, elegant and lively
JonLuca DeCaro
Itria, nestled in San Francisco’s Mission District, offers a contemporary take on Italian cuisine that delights both traditionalists and adventurous diners. Chef Daniel Evers crafts a menu that emphasizes house-made pastas and fresh seafood, all within a minimalist yet inviting space. 
A standout dish is the mafaldine cacio e uova, where the frilly ribbons of pasta are enveloped in a silky sauce of pecorino and egg, accented with a generous touch of black pepper. This preparation elevates the classic cacio e pepe, delivering a rich and comforting experience . 
Equally compelling is the spaghetti with anchovy and garlic, a dish that balances the umami depth of anchovies with the aromatic allure of garlic. This combination showcases Itria’s ability to transform simple ingredients into memorable flavors . 
Beyond pasta, Itria’s crudo offerings, such as blue fin tuna, highlight the restaurant’s commitment to fresh, high-quality ingredients . The wine selections further enhance the dining experience, providing thoughtful pairings for each dish.  
Whether you’re seeking a relaxed evening at the bar or a celebratory meal, Itria delivers a dining experience that is both refined and approachable.
Diane
Itria is always a solid dining experience- both the service and the food. Crudos and pastas are the stand outs for sure. I think fresh cracked pepper would have been nice on the recent pasta dishes we had. I've dined here more times than I can count by now, and have loved 90% of the dishes I've tried. The lamb belly large plate was a miss for us on this recent trip (spring 2025 menu). Just not flavors or textures we loved, but we took it home for my husband to re-imagine into a few breakfasts with a fried egg on top and some other garnishes to give it new life. The absolute biggest drawback to this dining experience time and time again is the location.
May
Overpriced and there was nothing in the menu that stood out. The tortellini was good; the spaghetti was pasty and salty. The striped bass we ordered was undercooked and we had to wait to have another one cooked. Flavor was so-so. The Spumoni dessert was a huge disappointment. Gooey in texture-like it's been in the freezer oassed its expiration! The blueberry crostata pastry was not flaky at all & the buttermilk ice cream that accompanied the crostata was meh.
Service was not great. Felt like we were asking for favors. Host and servers never smiled and were definitely not personable whatsoever. Would have rather had a robot serve me. On the other hand, food was good. Salad and pastas were delicious. Tuna app wasn't good. Main concern was service. If service was better, I'd no doubt be back again.
Sandra
Love the food always. Missed the coin shaped pasta but the spaghetti w anchovy & garlic was perfection, as was the salad. Thanks for making my passion fruit cocktail a bit sweeter
Kevin
The restaurant space very well decorated, creating a great ambiance. As for the food, we were very pleased with the savory dishes but thought the pasta portions were a little small considering the price points. We were disappointed by the dessert we picked. We ordered a pistachio sorbet. It was more of an ice cream, very dense and rich - it was not very refined. I removed a star for price point and desert option chosen
Mariah
The cuisine was absolutely delicious! The fresh pasta was nice and light. The crudo sampler was really the highlight of the meal! The only dish that was a bit off putting was the crochette di patate. There was really no taste of pork belly in the dish. Our server Nicki was wonderful. Such a friendly woman and very attentive. I really liked the natural light streaming down from the sky lights in the ceiling.
Lawrence
Superlative modern Italian cuisine. Every dish was memorable especially the pea shoot pesto. Service was prompt and seating sufficiently spaced. Cushions for the butcherblock chairs wereallthat mas missin.
Dining at Itria feels like stepping into a fever dream where Tokyo meets Rome—elegant, sultry, and deliciously disorienting in the best way. Their tasting menu is a wild ride through bold hamachi, silky handmade pastas, and razor-sharp technique, all presented with a confidence that borders on audacious. The value is almost suspiciously good; for the quality, portion sizes, and sheer creative force behind each dish, you'd expect to pay double! Think: a perfect, tantalizing amuse-bouche to get your tastebuds started, then a variety of bright, zesty seafood, followed by a creamy, yet lush agnolotti, and a sea urchin spaghetti that hums with oceanic depth and richness. Every bite is a plot twist. Equally unforgettable is the staff, who are less like servers and more like eccentric dinner party hosts that run the floor—in the best way possible. They're radiant, attentive and make you feel instantly part of something rare and electric. Whether it's a unique wine recommendation or an off-menu surprise, their personality is as much a part of the experience as the food. Itria doesn't just serve you dinner, it seduces you with flavor, flair and a sense of joyful rebellion. A true gem in SF's dining scene that has me looking forward to my next visit.
The pasta (Orecheitte, Agnolotti) & crudo (Amberjack) were exquisite. Really unique flavors and the texture of the pasta was incredible. The winner for me was the stone fruit crostata with corn ice cream. Literally brought a tear to my eye. Incredible meal all around & excellent service to boot!
Amazing food with an Asian twist.
The staff took 5-10 minutes to both get us settled with water and to take our orders, but we were seated quickly and the restaurant did seem pretty busy when we first arrived. It gives date-spot vibes with a mix of contemporary-natural interior decor.
We were initially pretty disappointed by the pappardelle; it came out lukewarm. I'm not sure if it's because the sauce was prepared cold or the dish was left on the counter too long, but I thought this was odd as I've never been served pasta just 'warm'.
That said, the pappardelle sauce was rich with generous butter and garlic. The pork belly crocchette was amazing -- crispy, umami-rich, with a light tanginess. The aioli had just the right heat. Likewise, the pork coppa sauce had a balance between citrus and the sweet freshness of nectarines, stone fruit, and some earthy beans. The pork itself had a nice smoky char while not being dry at all. It did take about 45 minutes from ordering for us to get the dish, but I highly recommend.
All in all, we had a good dining experience and I'd love to give the crudo a try next time.
Honestly this was so amazing! I highly recommend this restaurant!!!
Came here on a weekend evening and got seated right away, though at the bar. There were a lot of big parties here so probably a nice place to have celebrations. Really like the decor.
Food wise, pretty pricey but I like their fresh and unique twist on very well done Italian food. Portion sizes are best described as “healthy”. For $30 pasta, it’s definitely a luxury item. They are most known for their pastas so I would go with that. Reason it’s not a 5 star is that I feel like we were waiting for our main course for 25 min after being done with the starter. Also just when I was finishing my last bite of pasta, the server moved to take the plate away. Finally, the check boxes for tip amount start at 20%, minimum, which was not a fan of
Awesome Food and excellent service. The ambiance of this restaurant was cozy, elegant and lively
Itria, nestled in San Francisco’s Mission District, offers a contemporary take on Italian cuisine that delights both traditionalists and adventurous diners. Chef Daniel Evers crafts a menu that emphasizes house-made pastas and fresh seafood, all within a minimalist yet inviting space. 
A standout dish is the mafaldine cacio e uova, where the frilly ribbons of pasta are enveloped in a silky sauce of pecorino and egg, accented with a generous touch of black pepper. This preparation elevates the classic cacio e pepe, delivering a rich and comforting experience . 
Equally compelling is the spaghetti with anchovy and garlic, a dish that balances the umami depth of anchovies with the aromatic allure of garlic. This combination showcases Itria’s ability to transform simple ingredients into memorable flavors . 
Beyond pasta, Itria’s crudo offerings, such as blue fin tuna, highlight the restaurant’s commitment to fresh, high-quality ingredients . The wine selections further enhance the dining experience, providing thoughtful pairings for each dish.  
Whether you’re seeking a relaxed evening at the bar or a celebratory meal, Itria delivers a dining experience that is both refined and approachable.
Itria is always a solid dining experience- both the service and the food. Crudos and pastas are the stand outs for sure. I think fresh cracked pepper would have been nice on the recent pasta dishes we had. I've dined here more times than I can count by now, and have loved 90% of the dishes I've tried. The lamb belly large plate was a miss for us on this recent trip (spring 2025 menu). Just not flavors or textures we loved, but we took it home for my husband to re-imagine into a few breakfasts with a fried egg on top and some other garnishes to give it new life. The absolute biggest drawback to this dining experience time and time again is the location.
Overpriced and there was nothing in the menu that stood out. The tortellini was good; the spaghetti was pasty and salty. The striped bass we ordered was undercooked and we had to wait to have another one cooked. Flavor was so-so. The Spumoni dessert was a huge disappointment. Gooey in texture-like it's been in the freezer oassed its expiration! The blueberry crostata pastry was not flaky at all & the buttermilk ice cream that accompanied the crostata was meh.
Restaurantji Recommends
Service was not great. Felt like we were asking for favors. Host and servers never smiled and were definitely not personable whatsoever. Would have rather had a robot serve me. On the other hand, food was good. Salad and pastas were delicious. Tuna app wasn't good. Main concern was service. If service was better, I'd no doubt be back again.
Love the food always. Missed the coin shaped pasta but the spaghetti w anchovy & garlic was perfection, as was the salad. Thanks for making my passion fruit cocktail a bit sweeter
The restaurant space very well decorated, creating a great ambiance. As for the food, we were very pleased with the savory dishes but thought the pasta portions were a little small considering the price points. We were disappointed by the dessert we picked. We ordered a pistachio sorbet. It was more of an ice cream, very dense and rich - it was not very refined. I removed a star for price point and desert option chosen
The cuisine was absolutely delicious! The fresh pasta was nice and light. The crudo sampler was really the highlight of the meal! The only dish that was a bit off putting was the crochette di patate. There was really no taste of pork belly in the dish. Our server Nicki was wonderful. Such a friendly woman and very attentive. I really liked the natural light streaming down from the sky lights in the ceiling.
Superlative modern Italian cuisine. Every dish was memorable especially the pea shoot pesto. Service was prompt and seating sufficiently spaced. Cushions for the butcherblock chairs wereallthat mas missin.
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