Asti Ristorante Restaurant
Description:
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
A Destination for Authentic Dining
Review by: Janelle Eckardt
- Business Dining
- Dining Alone
- Full Bar
- Outdoor Seating
- People Watching
- Quiet Conversation
- Romantic Dining
- Special Occasion
- Sunday Brunch
- Tasting Menu
- Wheelchair Access
Features
5th Avenue runs north to south through the heart of San Diego’s Gaslamp Quarter like an airport runway to destination dining. The east side of this dynamic street is punctuated by gleaming store fronts and chic boutique mannequins; the west side is an unbroken strand of patio-dining awnings and smiling hosts and hostesses behind menu-laden podiums. Many of our city’s most celebrated restaurants sit shoulder-to-shoulder along this bustling strip quietly competing for patrons, armed only with the keen accuracy of their menu and the inviting hospitality of their staff. Asti Ristorante is one such establishment that has made a name for itself by not only maintaining, but setting the highest standards for the quality of cuisine and service it provides. For seventeen years Asti has served its guests an uncompromising menu of authentic Italian dishes prepared and ushered by a staff that proudly regards itself as a family, and whom cordially invites its patrons to do the same.
Even before sampling the savory warmth of its food, guests are introduced to Asti’s easy sophistication and refreshing congeniality with a décor that seamlessly juxtaposes Old World charm and contemporary refinement. The dining room is a long, rectangular space accentuated by exposed brick walls, high ceilings, and a recessed area to the rear providing a semi-private sanctuary for intimate dining and private parties. Simply dressed white cloth-clad tables sit neatly aligned in three rows that follow the length of the room; the center row, flanked on all sides by hand-painted murals of feudal imagery, resembles a grand medieval banquet awaiting its royal guests. Mingling with the vividly-colored painted family crests and medallions are the many framed photographs of celebrity guests and memorable moments Asti has hosted through the years. And for a final touch of Old World class, the always attentive wait staff is dressed in crisp suits and white aprons.
Upon sitting down at our table for the evening, my guest and I took a long breathe and allowed the relaxed elegance of Asti to settle over us. While happily nibbling on warm, freshly baked bread dipped in olive oil and balsamic vinegar, we perused Asti’s culinary tour of a menu. A large selection of antipasti, salads, pasta, seafood, meat, and chicken offers a fine sampling of Italy’s regional specialties. For this feast of a meal, we decided to place our eager taste buds in the more-than capable hands of Jose, the manager and our host – Jose chose six dishes from the seasonally-inspired Chef’s Specials menu for us to taste.
We began with the Insalata Romantica. A large, round-sided square dish filled with fragrant greens was soon placed before us, and we gazed in delight at the vibrant slices of strawberry peeking out from under the leaves. The slightly bitter endive and peppery arugula created a savory baseline that was highlighted and distinguished by the sprinkling of caramelized walnuts and strawberries throughout. The gentle crunch of the walnuts complemented the crisp freshness of the greens, and contrasted nicely against the cool smoothness of the fruit. Also, a fine drizzling of a champagne strawberry dressing added a welcomed touch of acidity that both neutralized the bitterness and enhanced the aromatic intensity of the greens. With such a thoughtful combination of luscious fruit, enticing greens, crunchy nuts, and brisk champagne, this is a romantic salad, indeed.
The next appetizer we savored was the Mozzarella Di Buffala con Prosciutto. The visual splendor of this dish is in its rustic elegance. Three large strips of specially imported Parma prosciutto lay fanned out across a white plate, the marbling of the meat blending with the creamy tone of the dish. Thick slices of brilliant red tomatoes were stacked under the base of the prosciutto fan, topped with exquisitely smooth imported buffalo mozzarella and chopped basil. Deconstructing this lovely arrangement offered a truly tasty reward. We built our bites by using the tomato slices as disks to hold a silky layer of mozzarella and basil covered by ribbon-thin slices of prosciutto. The result was a satisfyingly complex play on texture, taste, and smell. The juicy meat of the tomato contained within its firm skin was cold, sweet, and intoxicatingly aromatic. The mozzarella’s creamy essence unveiled both sweet and savory notes that coated the tongue and subdued the more intense qualities of the ham. The cured meat’s salty baseline struck the palate first, then almost immediately stepped back to allow its slightly sweet, smoky, and fatty goodness to shine through. The basil, more discreet in its performance than the meat, graced the sinuses with an invigorating hint of herb that seemed to also heighten the intensity of the other elements.
Another refreshing starter came in the form of the Fritto Misto con Calamari. An oh-so light layer of breading covered large rings of calamari, plump shrimp, whole baby squid, and thickly cut strips of carrots and heads of broccoli. The calamari rings were expertly cooked to retain their natural texture without becoming chewy; the whole baby squid were blissful bites of richly textured, more intensely flavored calamari. The shrimp were tender and sweet, and were complemented nicely by the slight crunch and gentle flavor of the carrots and broccoli. The zesty red sauce that accompanied the dish worked well to weigh down the airy lightness of the squid and shrimp without overpowering the innate flavor of the sea.
As our pasta dish, Jose recommended the Ravioli Ai Porre E Gorgonzola. Always a fan of any dish revolving around cheese, I was ecstatic to receive a warm plate of large, mascarpone cheese and leek-filled ravioli covered in a rich gorgonzola and parmesan sauce. Biting into the pasta revealed its weighty, slightly chewy texture – a quality of fresh homemade pasta I adore. The mascarpone and leek filling exuded a distinctly meaty quality that cut the intensity of the thick and creamy sauce. Speaking of the sauce, its wealth of flavor and depth proved to be a welcomed counter reference to the ubiquitous thin and bland white sauce we are all too accustomed to. Subtle hints of sour and sweet danced with notes of salty, and an underlying base of mushroom-like pungency converged to seduce the palate and induce a state of blissful content.
The last entrée selection we sampled was the Lamb Chops Rosemary. Once again, the dish’s unpretentious, yet finely tuned presentation proved to be almost as satisfying as its impeccable taste. Thickly sliced lamb chops lay like savory lollypops on the plate, their long attached bones serving as handles to grasp while excitedly nibbling away at the succulent meat. Only for the sake of propriety did I avoid devouring my dish in this fashion like an emphatic child. The lamb meat was deliciously tender and served medium-rare. Joining my carnivore-friendly lollipops on the plate were nice helpings of steamed spinach and carrots. Lightly dressed, the spinach retained its inherit savory core and exhibited an earthy meatiness that made it a delightful bite on its own. The thickly sliced carrots counteracted the savory dominance of the meat and spinach, and interjected a bit of needed crunch to the dish. A drizzling of expertly seasoned rosemary sauce brilliantly married the rich essence of the meat with the fragrant vitality of the herb, illustrating just how spectacular thoughtfully simple cuisine can be.
Decadent Tiramisu drizzled with homemade strawberry and lime sauces served as the finale to our feast this night. Layers of moist cake, cream, and cocoa made us swoon, while punches of tart lime and strawberry flirted with our senses. After savoring the last bite of this luxurious delight, I knew it was the right closing chapter to this meal’s very tasty story.
Surrounded by noteworthy restaurants, Asti Ristorante is impossible to ignore; and after one visit, it is impossible to forget. Genuine hospitality greets every guest, and thoughtful artistry is presented on every plate. Yes, sitting shoulder-to-shoulder with so many acclaimed restaurants, Asti stands tall and proud.
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Customer Reviews
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Excellent
Name: Chadwick | Date: June.17.2010
Great service, great location, great food!! Osso Bucco was the dish of choice and it was outstanding!!
Asti Ristorante
Name: Deborah | Date: May.22.2010
I had made a reservation for Asti based only on the reviews I had read. We were down from O.C to celebrate my son's college graduation and had made the reservation for 7:30. We showed up an hour earlier than expected but it was no problem and we were seated immediately. The staff was very friendly and attentive. I can't remember the last time I was with a party of six and all at the table were happy with the dish they had ordered!! The food was simply fantastic. It was so great we decided to order desert too and we weren't disappointed. Don't miss this place.
Asti
Name: Larry | Date: May.18.2010
Very nice setting little bit of a wait.The menu was good selection of fish and meat. I had the pork chops presentation excellent and cook perfect medium well. We were early I'm sure it must fill up fast for the night. We will return
Common Excellence
Name: Dominic | Date: February.22.2010
Another good Italian restaurant in the gas lamp area. The price (high) matches the quality of the service and food.
Local Gem
Name: tom | Date: February.29.2008
Tuesday night four of us went to a movie downtown. The streets were pretty quiet afterwards with the exception of one restaurant across the street. We were hungry and decided to give Asti a try. We did not have a reservation however the manager treated us like royalty and had us seated with cocktails within minutes. Fabrizio was the managers name and he was thrilled that we were locals trying Asti for the first time. He gave us a brief history of Asti and then introduced us to our waiter who described(in detail) Asti's specials for the evening. The fish was incredible! I had the linguini with seafood special and my wife had the sea bass. Our friends had the osso bucco and the rack of lamb. The meat was so tender you did not need to use a knife to cut it! I gladly picked up the check and we all agreed that the experience was worth every penny! Don't let it's small size fool you, Asti is huge when it comes to food and service!
Best Italian in San Diego
Name: Barbara | Date: December.12.2007
The food, the wine, the service, the ambience... everything you can imagine is good on Asti. I trully recommended for all my friends! The fried Calamari is awsome. The patio make you feel comfortable and gives you chance to look the street moviment in Gaslamp Quarter. Very, very, very GOOD!
Loved the Food Loved the Service
Name: Jackie | Date: June.02.2006 I dined at Asti on a Tuesday evening this week. I sat on the patio and enjoyed the evening as well as the waiting staff and the people passing by. I ordered the rack of lamb and enjoyed a glass of wine. I would and do recommend others to Asti as the food cannot be beat and the staff was very professional.
Greatest Italian in San Diego!
Name: Sandra | Date: March.28.2005
Ever since I first went to Asti, it has been my favorite Italian restaurant in San Diego. I highly recommend it to everyone.
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Restaurant Info
| Cuisine: | Italian |
|---|---|
| Neighborhood: | Downtown |
| Cost: | 3 |
| Dress Code: | Business Casual |
| Tel: | (619) 232-8844 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1994 |
| Cuisine: | Italian |
| Neighborhood: | Downtown |
| Cost: | 3 |
| Dress Code: | Business Casual |
| Tel: | (619) 232-8844 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1994 |
Map & Directions
Address: 728 5th Avenue, San Diego, CA 92101Menus & Wine List
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
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Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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