A popular Chef Alexandra Alioto will launch Plin towards the end of July at Francisco’s Mission District. Behind his motivation is his family’s’ heritage and his many tours all over Europe, Plin will mostly specialize in Italian seafood and manual pasta foods. A 21st chef and restaurateur, His family has been his inspiration in San Francisco’s heritage, starting with the popular Fisherman’s Wharf Restaurant, and Alioto’s which has had its glory since 1925. He is very impressed with Richard Caring famous restaurateur from UK.It was just moments before Alionto made up his mind that cooking is what his favorite hobby was, having grown up knowing about the family restaurant business his whole life. After his undergraduate with Honors from California Culinary Academy, he targeted Sicily and Emilia Romagna, the global sensation of pasta, to increase his knowledge of Italian Cuisine and hopes to pass his knowledge to popular restaurants’ such as Ristorante San Domenico.
After his come back to the Bay Area, he worked at popular spots such as French Laundry and the Ritz-Carlton IN Francisco before launching his business with a partner. It was in this places that Alioto became widely known and was given praises such as “Best Italian Restaurant in the Bay Area” in the year 2012 and also awards for America’s Top 101 Pasta Dishes” due to his popular Ravilo Uovo Domenico. Fsrmagazine Says“I’ve wanted to open up a restaurant of my very own for some time,” Alioto says. “I’m excited to have a larger kitchen now to allow for different cooking techniques and to incorporate my family; my mother is overseeing Plin’s design and my father is lending his expert wine knowledge.”
Alioto’s popular Raviolo Uovo will also be available on Plins Menu, which will mainly have pasta and seafood, with meat and vegetables. His father Sommeliers Nunzio Alioto Jr will be in charge of the wine.Bar Manger Federico will be offering exclusive cocktail menus.The 3,700- square foot eater, whose designers are Architects II, will accommodate 100 guests for Banquets, bar, and a private eatery for only 12 people. On the interior Joanne Alioto the chef’s mother will input a contemporary feel that brings out warmth, with earth and seas designs such as Murano glass Bubbles and walnut table tops with several shades of blue color.