While the Shelter-at-Home requirement remains in place, we’re going to keep sharing delivery & takeout options in San Francisco. Once those cans of baked beans run out, we’re here for you.  Next up: Palio d’Asti. Granted this does not go all the way back to the Stone Age, but San Francisco’s Palio d’Asti has been making Italian food with love since 1990. And 30 years is practically an eon in the restaurant business.  

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Palio features fine Italian fare and a Wine Spectator award-winning wine list. Voted “Best Overall Restaurant” by San Francisco Bay Guardian readers just last year, Palio promises a mouth-watering menu, whether that mouth is observing a Paleo “cheat day” or not.  

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Far more appealing than your ancestors’ dark caves of the Paleolithic (though it may feel as though we're back in our caves again now), Palio was recently remodeled, and is now a premier private dining venue, offering several private and semi private spaces suitable for groups of 8 to 250. For example, the San Pietro: This room is the most versatile space, with great lighting, huge windows facing vibrant Commercial Street, and optimal privacy, located in the back of the restaurant.

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Then there is the Bakery, an ideal location for groups looking to hold presentations or meetings. Considerably more sophisticated than a mammoth barbeque around a tribal fire, the Bakery is fully private and also located in the back of the restaurant. The fun and lively Bar and Lounge area can be rented out for the exclusive use of your group, a perfect venue for office happy hours, corporate receptions, and holiday parties. Palio’s re-imagined main dining room is perfect for larger groups; this versatile space can be used for presentations, seated meals, receptions, or both. That’s all well and good, albeit for a later day. 

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In the meantime, Palio’s delivery and takeout menu can be had directly from the restaurant itself, or via DoorDash, PostMates, and Caviar.

Topics: san francisco, italian cuisine, takeout, caviar, doordash, delivery, postmates

Written by Keir Beadling

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