Cuisine:

• Mediterranean
• Italian
• Others

Zibibbo Description:
The design of this restaurant warrants its own review. Architect Cass Calder Smith tied together a Victorian house and an adjacent structure to create a venue with two patio dining areas, seating near a wood-fired oven, quiet nooks for couples, a mezzanine and a comfortable bar area. Jody Denton, a veteran of San Francisco's Restaurant LuLu, brought that wildly successful formula to the Peninsula-where it has been equally as favored. Wood-baked pizzas, mussels and meats are highlights. Favorite appetizers: the Manchego cheese, cured ham and Medjool dates, a perfect trio, and the house-cured anchovies with roasted gypsy peppers. But you really haven't dined here if you haven't had the baked mussels, perfumed with smoke from the oven. A line of house-made products, including a sinful honey, is available here for purchase.


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