Since its inception in 2018, Che Fico on Divisidero Street has ascended the ranks of San Francisco's culinary scene with its unique blend of Italian cuisine with Jewish-Roman influences. Chef David Nayfeld's innovatively curated menu, complimented by the restaurant's aesthetically pleasing ambiance, has caught quite a few eyeballs. Recently, the management replicated this culinary experience in the heart of Silicon Valley, the Springline development in Menlo Park, per Eater SF.
Although entrepreneurs Matt Brewer and Nayfeld are eager to infuse Che Fico's vibrant ambiance into the Menlo Park location, their aim is to make the new eatery stand out on its own. Instead of creating a carbon copy of the San Francisco flagship, they intend to create a tailored dining option for the Menlo Park crowd.
Though a few popular dishes from the original menu have migrated to Che Fico Parco Menlo, the menu primarily features fresh items. Among these are a variety of fresh pasta dishes, such as gnocchi with black truffles and the highly anticipated mozzarella caviale – hand-pulled mozzarella stuffed with Californian black sturgeon caviar. Diners can also indulge in seasonal dishes and lavish options like a $182 32-ounce bone-in wagyu ribeye. On top of this, the dessert menu has soft-serve gelato that morphs into ice cream sandwiches.
Helming the beverage division, Wine Director Jason Alexander has assembled an assorted selection of wines mostly from Italy. The 400 list also incorporates a few Californian producers specializing in Italian varietals and a discreet bottle of Champagne. The drinks menu is further enriched by Italian-themed craft cocktails, local and Italian beers, along with various non-alcoholic beverages.
As for the restaurant's interior, Che Fico Parco Menlo echoes its San Francisco sibling's warmth and sophistication. The decor features wood-paneled walls, red leather booths, Murano glass chandeliers, and fashionable flooring detailed with terrazzo marble, and chevron-designed cut tiles. The "jewel box" bar is aesthetically pleasing with hanging brass-and-glass shelves, which above all, display the restaurant's impressive collection of amari and aperitivo. The venue also includes a sizable covered patio that can accommodate up to 70 diners and multiple private dining areas will soon be capable of hosting events. Nayfeld puts a high emphasis on infusing design elements of the original San Francisco establishment into the Menlo Park location.
At present, Che Fico Parco Menlo is open mainly for dinner, but there are plans to extend its services to lunch and brunch. Updates to the menu based on the feedback and preferences of the Peninsula diners are also in the cards. Describing it as "A Tale of Two Cities," Nayfeld is enthusiastic about the potential of both venues.
