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Amarena: A Cozy Corner Of Italy In San Francisco’s Russian Hill

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Amarena: A Cozy Corner Of Italy In San Francisco’s Russian Hill


Tucked away in the heart of San Francisco’s Russian Hill, Amarena is a cozy Italian restaurant that exudes charm and authenticity. With its warm ambiance, lively vibes and classic dishes, this neighborhood gem stands out as a romantic restaurant worth experiencing more than once. Owned and ran by Milano native Paolo Galli, who also is Executive Chef, Amarena was opened in 2002, just two years after he moved to the city.

Galli grew up being spoiled by his mother’s cooking, and after decades of asking her for cooking advise and learning her recipes, she suddenly passed. This was the catalyst in opening Amarena, meaning sour cherry.

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“I am a happy person,” explains Chef/ Owner, Galli. “What I love, and what I am good at too, is making people happy around me. Having a restaurant where I can enjoy feeding guests everyday and putting a smile on their faces with my cuisine couldn’t be a better fit.”

When you walk into Amarena, the welcoming energy is palpable. Whether sitting at the wine bar or at a table, of which you’ll also be surrounded by wine bottles lining the walls, people are are right at home. The wine list is extensive, with most hailing from Italy or California. During happy hour guests can enjoy a 30% off any drink and 30% off any pasta dish from the menu from 5:00 pm to 6:00pm.

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The menu itself also features quite a selection of Italian dishes, some being Galli’s mother’s recipes and others traditional Italian recipes.

“When I test a new dish, the flavor needs to open up my memories in order to be approved,” continues Galli, who takes pride in keeping his mother’s memory alive through his dishes and restaurant. “For example, with the Polenta Consada, a signature dish featuring polenta with parmigiano, sage and cream sauce, this was a dish that, if I was sad, eating it would cheer me up and my mother knew this.”

The menu offers starters like the Pulpo alla Griglia which is octopus with olives and capers; the Tortino di Melanzane which are baked eggplants with fresh tomato sauce and smoked mozzarella; and the Frittura Mista with lightly battered seafood including calamari and prawns.

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The pastas truly standout at this restaurant. Galli and his culinary team makes the pasta fresh everyday with the best quality of flower and eggs.

“Everything from the ravioli, pappardelle and tagliolini to the gnocchi and lasagna — all made from scratch,” he continues. “You can taste and feel the difference.”

The pasta selection includes highlights like the Ravioli di Zucca with butternut squash topped with salty ricotta cheese in a brown butter and sage sauce; the Paccheri dell Alpino, which is made from tube pasta, smoked prosciutto, sundried tomatoes in a creamy Madeira wine sauce; and the Tagliolini Ai Funghi E Tartufo, made with homemade tagliolini noodle with mushrooms and truffle sauce.

Of course they also have the classic red sauce pastas like the rich Pappardelle al Cinghiale made with a wild boar ragu and traditional meat lasagna. The pastas’ texture is perfectly soft, yet chewy, making way for the perfect vessels for the sauces.

“I have families, neighbors and friends continuing to dine with us for over 20 years,” explains Galli who’s been running Amarena for over 22 years. “I’ve seen families forming since the first date, to the kids and then them becoming adults and still coming. I really believe that the consistency of our cuisine and making sure that each dish tastes as delicious as the last time they visited, keep people coming back.”

The restaurant also features a selection of heartier entrees like the fall-off-the-bone Osso Buco with cross-cut veal shanks slowly cooked and braised with vegetables served over a bed of polenta; the Agnello ai Mirtilli, which is grilled racks of lamb served with blueberry sauce and mashed potatos and the Salmone alla Griglia, a roasted wild salmon with tomatoes, olives and capers.

Save room for desserts that include the Salame al Cioccolato, a decadent regional dessert with nuts from northern Italy made for chocolate lovers; classic tiramisu; vanilla gelato with succulent wild Italian cherries; and panna cotta.

The restaurant recently launched lunch service on the weekends from 11:30-2pm, Saturdays and Sundays. Lunch special’s include 30%off all pasta dishes from the menu.

Whether you’re a longtime fan or discovering Amarena for the first time, this cozy gem in Russian Hill promises a memorable night out. From the lovingly homemade pastas to the heartfelt recipes rooted in family tradition, every dish tells a story of passion and authenticity. It’s a piece of Italy in San Francisco, waiting to be experienced.



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San Francisco, CA

SF scientists build robotic storm samplers to track pollutants before they reach the Bay

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SF scientists build robotic storm samplers to track pollutants before they reach the Bay


SAN FRANCISCO (KGO) — Environmental Scientist Kayli Paterson from the San Francisco Estuary Institute is hitting the road with colleague David Peterson and a trunk full of water sampling robots.

“Yeah, I think the max we’ve ever done was five. But the sites are very close together. Oh, there it is. Hopefully it samples well,” says Paterson as she turns the mobile sampling lab onto a private oak-lined road.

They’re closing in on a watershed creek flowing through the hillsides near the San Andreas Lake reservoir, west of Highway 280 in Millbrae, part of the larger watershed that eventually drains into San Francisco Bay.

“So, we’ve got our sampler. Look at the battery. Hook that up, red and black. This is a 12-volt lithium battery, and it powers our sampler for probably about six to seven days,” she explains, showing off a self-contained unit miniaturized into a portable case.

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The black cases are their latest innovation in stormwater science. Robotic samplers anchor in key sections of the watershed to monitor not only flow, but also the chemicals and pollutants washing downstream toward the Bay.

“And this is a front-line pollution sampler. It’s getting the stormwater before it enters the Bay. And so, we want to know what’s coming into the Bay and getting these samplers out there in more locations will give us a better idea of where we might have issues, where a hotspot is, or maybe a previously unknown contaminant,” says Paterson.

“It’s important to get out that fast,” her colleague David Peterson adds. “You know, in these storms as they’re happening, because the water is picking up pollutants in real time, and we need to be there to capture them.”

When we first met Peterson several years ago, he and another Estuary Institute team were sampling water along the Bay shoreline by hand, a technique that’s still valuable. But to cover more ground, Kayli and a group of collaborators began developing the robotic samplers over recent storm seasons.

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Kayli and David start by chaining the unit itself to a tree near the creek bank. The system employs remote-controlled pumps that draw samples from the creek and store them in onboard containers. The software controlling the volume and frequency can be operated from a phone app.

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One of the key targets in this study is a group of so-called “forever chemicals” known as PFAS, synthetic compounds that persist in the environment and have been detected in widespread areas of the Bay.

“And we capture samples and send them off to analytics labs across the country. Typically, universities or private labs will process these for us,” Peterson explains.

For these two stormwater detectives, it’s a mission that requires a combination of speed and patience**, chasing flowing water** through creeks and storm drains, sampling as they go.

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“So, we’re looking for areas – the point of this is to do source control. Ultimately, we want to be able to trace this back to a possible source,” says Kayli Paterson.

And potentially prevent a source of toxic pollution from reaching San Francisco Bay and our Bay Area ecosystem.

More than a dozen of the robots were given names in a special contest, including the Big Sipper and the Tubeinator.

Copyright © 2026 KGO-TV. All Rights Reserved.



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Floats for San Francisco Chinese New Year Parade get finishing touches

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Floats for San Francisco Chinese New Year Parade get finishing touches


SAN FRANCISCO (KGO) — ABC7 Eyewitness News got a sneak peak as crews put the finishing touches on the floats you’ll see at Saturday’s San Francisco Chinese New Year Festival and Parade.

Since it’s the year of the fire horse, you’ll see a lot of horses and fire symbolism on the floats, housed at Pier 19.

“So Year of the Horse, it’s energy, it’s passion, it’s momentum so a lot of things that we’re really hoping to embody in the new year,” said Stephanie Mufson, owner of San Francisco-based The Parade Guys, which designs and constructs the floats.

She said they’ve been building them for about three months, with the designs starting in November.

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“We’re in the home stretch,” she said. “We’ve got a couple of days left and we’ve got a nice little team that’s cranking out all the finishing work that needs to go into it.”

Derrick Shavers was sanding some wood that will be painted and become cherry blossom trees on a float.

“It’s exciting,” Shavers said. “I look forward to coming every year and just creating and making things shine and sparkle.”

Bon was painting mountains for a float, making sure everything is perfect in time for the parade.

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“It’s one of the few parades that actually happens at night still,” Bon said. “So we got to make sure all the lighting is in check, and people are safe on the float. It’s all in the details, just for it to walk by you for 10 seconds.”

Ten seconds that bring so much joy to those watching the parade.

Here’s how you can watch the parade on ABC7 Eyewitness News on Saturday, March 7.

Coverage starts at 5 p.m. wherever you stream ABC7.

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SF Chinese New Year Parade 2026: How to watch ABC7 Eyewitness News live coverage


If you’re on the ABC7 News app, click here to watch live

Copyright © 2026 KGO-TV. All Rights Reserved.



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Celebrated San Francisco historic landmark, the Huntington Hotel officially reopens

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Celebrated San Francisco historic landmark, the Huntington Hotel officially reopens


SAN FRANCISCO (KGO) — First opened as apartments in 1922 and converted into a hotel two years later, the Huntington was once a playground for socialites and Hollywood stars.

It shut its doors in 2020 due to the COVID-19 pandemic and remained shuttered until this week, following new owners and a million-dollar, top-to-bottom renovation.

A ribbon-cutting ceremony was held for The Huntington Hotel in San Francisco’s Nob Hill neighborhood Monday.

The hotel officially reopened on Sunday.

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Mayor Daniel Lurie attended the celebration for the hotel on California Street.

“This is another sign that San Francisco is on the rise, when you have major institutions and major hotels reopening,” Lurie said. “We’re seeing it in Union Square. We’re seeing it now up here on Nob Hill. This is an exciting moment for San Francisco.”

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The hotel, known for its iconic sign, will be restoring the landmark sign to its former glory.

Many say it’s a symbol of what’s going on in San Francisco.

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“It came to symbolize San Francisco’s decline during COVID when it shut and it now, I think, symbolizes San Francisco’s rebirth,” said Greg Flynn, Flynn Group Founder, Chairman, and CEO. “It’s sort of the perfect symbol of it because it’s coming back better than it ever was.”

Alex Bastian, President and CEO of the Hotel Council of San Francisco, said hotel occupancy rates are up in 2024.

“Our data team crunched the numbers, and the four-week rolling hotel occupancy rate for San Francisco Bay Area hotels is 55.1 percent as of January 17 of this year. Compare that to January 17 of 2021, during the pandemi,c when it was 13.1 percent.”

Of course, the Super Bowl helped.

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“There’s no marketing campaign better than what we achieved as San Franciscans,” Bastian said. “The mayor and his team really elevated the game. They did an incredible job. We are so fortunate, as a city, because so many came here and they left their hearts here in San Francisco.”

Eyewitness News wasn’t allowed to gather video of the hotel’s features, but the hotel provided renderings of a sample room.

Matthew de Quillien, The Huntington Hotel General Manager, said the hotel has 143 rooms, many of them suites. Also, the Nob Hill Spa, Arabella’s Cocktail Salo,n and a reopening of The Big Four Restaurant, featuring its famous chicken pot pie.

“Our owner was able to find the original recipe from the 70’s and we remastered it and we’re … serving it to our guests,” de Quillien said.

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He said rates range from $600 a night to $7,000 a night for its Presidential suite.

The restaurant opens to the public on March 17.


If you’re on the ABC7 News app, click here to watch live

Copyright © 2026 KGO-TV. All Rights Reserved.

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