Alexander Alioto is the founder, owner, and chef of Plin. This is his second restaurant in San Francisco, after Seven Hills where he was awarded the best Italian restaurant in the Bay Area by Zagat in 2013.

Alexander is a fourth generation cook. He attended the California Culinary Academy and graduated with honors in 2001. In 2003, Alexander traveled to Italy to expand his knowledge of Italian cuisine. He started at a small seafood restaurant in a fishing village outside of Palermo, getting up at 3 am to select fish from the market.

After working in the southern part of Italy, he traveled north to Imola to gain experience cooking in fine dining at Ristorante San Domenico. This 2 star Michelin restaurant combined old and new world Italian cooking styles. After Italy, he traveled to Germany to work in the Rheingau wine region at a 1 star Michelin restaurant.

Since then he’s worked at the French Laundry and the Ritz Carlton’s Dining Room. He took his experience at these places and brought them to Seven Hills, netting Zagat’s award for best Italian restaurant in the Bay Area in 2013. Now, he’s excited to bring you his latest, Plin.

"Starting this weekend Chef Alexander Alioto will churn out such brunch classics as baked french toast, sweetbread omelets, grilled skirt steak paninis, and crispy polenta cakes with poached eggs, every Saturday and Sunday from 10:30 am to 2:30 pm."
read more... —7x7

7x7 on our Tasting Menu
read more... —7x7

"The Carbonara for instance is a must-have. Perfect chunks of pancetta, spiked with black pepper and cheese. It’s so simple yet perfectly made."
read more... —Infinite Leg Room

"The menu changes regularly, but when it’s available, the baby Manila clams with white shrimp and soft polenta (chili flakes, parsley, garlic, lemon juice, Sicilian olive oil) is delightful."
read more... —Nob Hill Gazette

"Fact: the wine list is full of value, small producers, and kick ass varietals."
read more... —Our SommLife

Favorite Dish From Plin
read more... —Inside Scoop

"With the city’s seemingly endless array of available Italian restaurants, the core aspects of Italian cuisine such as simplicity, freshness, and quality is often lost. Fortunately, each of our dishes at Plin celebrated these qualities and reflected Alexander Alioto’s deep understanding and experience with the cuisine."
read more... —SF Hog

"Italian in the Mission? Yes, please."
read more... —Thrillist

"We love the stunner of a fried lobster dish ($15) where plump, juicy pieces of lobster rest in an earthy-savory onion and mushroom consommé, accented by grilled fennel, subtly fried onion and sweet-potato strips."
read more... —Zagat

"After tasting through the gamut, here are the menu items you shouldn't miss. The whole space looks fresh and new again thanks to a sleek redesign by Alioto's mom"
read more... —Zagat

"Alioto is a fourth generation chef and restaurateur whose family has played a major role in San Francisco’s rich history, beginning with the landmark Fisherman’s Wharf restaurant, Alioto’s, a local institution since 1925."
read more... —7x7

"The former Conduit (and Another Monkey) location has been given quite a makeover—the room is now serene, contemporary, and comfortable (the booths in the middle of the room are the most private seats)."
read more... —7x7

"The spotlight is definitely on the seafood section, which ranges from oysters on the half shell with pickled shishito relish to black bass carpaccio to fried lobster to baby manila clams with Florida shrimp and soft polenta."
read more... —Eater SF

Where to eat now
read more... —Eater SF

"It might be enough to say that chef Alexander Alioto is a fourth generation Italian food powerhouse with more lauds under his belt than Arcade Fire, but we think fried lobster, clam spaghetti and handmade ravioli has more of a ring to it. Naturally there’s an impressive cocktail program to back up the eats."
read more... —InsideHook

"Everything is sea-themed, and it’s obvious but not painfully so: Shimmery tiles on one wall are meant to evoke fish scales, three blue paintings with simple brush strokes portray waves, and figures of nautical creatures here and there remind you that this is, after all, a seafood place."
read more... —Mission Local

"Alexander Alioto - son of Nunzio Alioto of Alioto's on the Wharf - established himself as a chef to watch"
read more... —San Francisco Chronicle

"Foodies adore Alioto’s raviolo al uovo — a large pasta pocket of spinach, ricotta, and egg yolk — which (thank god) appears on Plin’s menu."
read more... —SF Gate

"Although Plin is billed as Alioto’s solo project, at heart it remains a family affair. His father, master sommelier Nunzio Alioto Jr. helms the wine program alongside Chuck Furuya, while the chef’s mother, Joanne Alioto, oversaw the interior design. Inspired by the seafood-heavy menu, the dining room’s cool atmosphere is laden with dark walnut and blue accents, and undulating lighting fixtures that emulate the sea."
read more... —SF Station

" In addition to his well-known raviolo uovo are the namesake agnolotti al plin, with an earthy chicken filling and rich demi-glace, among other housemade pastas."
read more... —Tablehopper

"This spot is a date spot in such a way that makes other date spots now seem like... alleged date spots."
read more... —Urban Daddy

"Here, it shines as much as ever, tender with spinach-ricotta cheese filling and finished off decadently with brown butter, truffle oil and a healthy pile of Parmesan cheese. When you cut into the raviolo, the egg yolk inside spills out beautifully to mingle with the sauce."
read more... —Zagat

"Also there are more trendy things, like a confit heirloom tomato salad, and chicken liver mousse "lollipops." And, there's a full bar and cocktail program too."
read more... —SFist

"It’s a large space, with seating for 100 in the 3,700-square-foot space. There is also a glass-walled private dining room in back, with seating for twelve. The bar area has about ten seats at the bar, with additional tall tables nearby. "
read more... —Tablehopper

"Alioto serves mainly Italian seafood and handmade pasta dishes at this neighborhood restaurant. Chuck Furuya and Alioto's father, Nunzo Alioto Jr., is in charge of the wine program, which features wines from Nunzo's own cellar."
read more... —Gayot

"Upon his return to the Bay Area, he worked at top spots including The French Laundry and The Ritz-Carlton San Francisco before opening Seven Hills restaurant as a chef/partner. It was here that Alioto first garnered local and national acclaim, including such praise as Zagat’s “Best Italian Restaurant in the Bay Area,” 7x7’s 2012 “Your City, Your Chef,” and New York Magazine’s “America’s Top 101 Pasta Dishes” for his Raviolo Uovo di San Domenico."
read more... —FSR Magazine

"The wines are from my cellar — wines that I have accumulated over the years. There are wines primarily from France and Italy. Regions consist of Burgundy, Tuscany, and Piedmont. There are a couple 2009 Puligny-Montrachet, “Les Enseigneres”, Coche-Dury, 1996 Bonnes Mares, Roumier, and 1998 Barbaresco, Sori Tildin, Gaja."
read more... —Zagat

"Some seafood highlights include black bass carpaccio with mussel cream, lemon segments, Espelette pepper, and bread crumbs, and grilled Spanish octopus (almost a mandatory menu item these days) with confit tomatoes, bone marrow, crispy Italian butter beans, lemon juice, and sage."
read more... —Tablehopper

"Alexander is a fourth generation restaurateur in San Francisco. Alioto’s Restaurant, a local landmark on Fisherman's Wharf which began as a fish stall in 1925, is one of San Francisco’s oldest fine dining seafood restaurants, and the family name has become synonymous with the city itself. "
read more... —7x7

"At 3700 square feet and 70 seats, it’s a little larger than his last gig, at the shoebox-sized Seven Hills. It’s also got a full liquor license."
read more... —SF Gate

"The menu will have a distinct seafood focus, though it'll have a spread of meat, poultry and vegetarian options too. Alioto plans to have his signature agnolotti dal plin on the menu ("plin" is Italian for the little pinch employed to seal the pasta), along with dishes like black bass carpaccio with mussel cream, lemon and espelette pepper, and grilled Spanish octopus with bone marrow and crispy Italian butter beans."
read more... —Eater SF

"Alioto won some praise for his cooking at Seven Hills, and this is a significantly larger project with a full bar."
read more... —7x7