Tasting Table

"We never skip the by-the-book Crab Louis."

Zagat

"You'll find fish at this eccentric yet excellent Italian seafood spot in North Beach, which looks like a dive bar full of neighbors who sit at the counter or outside when it's sunny to feast on what may be the best cioppino in the city."

Laura Siciliano-Rosen

"What makes this cioppino so good is the broth. It’s rich with bright, sweet tomato flavor, given depth with a hearty pour of wine, and laced with enough garlic for a good bite."

Michael Bauer

"Where to find the best cioppino in the San Francisco Bay Area: Sotto Mare - Before the dish arrives in a big stainless steel bowl the waiters bring out bibs so diners don’t get spattered with the thick tomato sauce that coats the clams, mussels, shrimp, tiny scallops and loads of crab. It’s enough for two."

Cynthia Linh

"One of the best chowders I’ve had in SF with a decent amount of bite-sized potatoes, bacon bits, and fresh clams in a creamy flavorful stock."

Gayot

"Some of the best clam chowder we’ve had in a while."

Tim Luym

"Damn! This is the truth! Nothing more to say..."

Ernest Beyl

"Best Crab Louie: Sotto Mare doesn’t fool around with a lot of fancy stuff. Your mound of fresh Dungeness crab sits atop a pile of shredded iceberg lettuce."

Gia Liu

"If the wait at this North Beach restaurant is any indication, people love Gigi’s clam chowder. The thick and creamy consistency, coupled with savory clams and the addition of crispy bacon, have made this one of the most frequented spots in San Francisco for a good bowl of chowder."

Mike Winston

"It was creamy, but not overly thick and had a mild, peppery flavor that allowed the generous portion of large, tender clam bits to be highlighted. I really loved that every spoonful came loaded with a ton of clams."