Dario and Pietro Gallo were born and raised in Cosenza, a city in the Calabria region of Southern Italy, to parents with a deep appreciation for gastronomy and Calabria’s rich terroir.
At the age of 18, Dario moved north to attend the University of Milan-Bicocca to study
business administration and economics. Once in Milan, Dario fell in love with the
cosmopolitan city and became inspired by the city’s vibrant art and design. Milan’s
dining scene specifically captivated his attention and introduced Dario to his native
country’s food culture and informed his deep regard for fine dining.
Pietro inherited an affinity for cooking from his mother, while his father’s restaurant
supply business gave him a valuable peek into the culinary industry. Though he always
envisioned himself continuing with the family legacy, after working for his father for ten
years, the family made the difficult decision to sell their business. Shortly after, Pietro
moved north to attend the University Niccol ò Cusano to study economics.
Upon graduating with degrees in economics from respective universities, Dario and
Pietro moved back to their hometown of Cosenza and launched plans to open an
Italian concept in the US. In 2015, the brothers Gallo opened the doors to Civico 1845
in the heart of San Diego’s Little Italy. In the time since its debut, Civico 1845 has been
lauded for its authentic cuisine and specialty vegan menu - a reflection of Pietro’s
passion for a plant-based lifestyle and their collective Calabrian instinct towards
utilizing fresh ingredients.
Their unparalleled connection to fresh Mediterranean ingredients and commitment to
authentic flavors manifest even deeper in their latest culinary venture, Il Dandy. With
the help of their father, Giampiero, and long-time friends and Michelin-rated chefs,
Antonio and Luca Abbruzzino leading the kitchen, the Gallo brothers introduce San
Diego to the traditions of Calabria through a contemporary lens.
From their native village of Andali in the Calabria region of Italy, father Antonio Abruzzino, and son, Luca Abruzzino, bring two unique points of view to their shared kitchen.
At a young age Antonio enrolled in a local hospitality institute and began cooking at
restaurants in the seaside region of Italy, later expanding his travel horizons to the rest
of Italy and abroad. Mentally archiving tastes, scents and native recipe secrets
everywhere he went, Antonio was greatly influenced by the cultures, techniques and
traditions of the countries he visited.
Luca, though born into a culinary family, approached cooking as a casual activity,
undertaken simply to meet his family’s needs. It wasn’t until he had completed high
school and started his university studies in economics that he embraced his innate
culinary passion. He has since developed his talents working with prestigious chefs like
Enrico Crippa and Jean-François Piège, though he continues to regard his father
Antonio, as the most important professional influence in his life.
Working side by side at their eponymous restaurant in Calabria, their humble hard work
and reverence for the transformation of local ingredients into culturally reflective
cuisine were key in earning Abbruzzino a Michelin star in 2013 and every year since.
Additionally, Luca was named Best Young Chef in Italy 2016 by Guida de L’Espresso
for his instinctive culinary force, drawing on his vivid “gustatory memory” and refined
palate.
Though the choice to leave Calabria was not an easy one, Antonio and Luca embark on
their latest project, Il Dandy, with long-time friends Pietro and Dario Gallo. They both
sense a familiarity in California – a region rich in seafood, produce and olive oil. At Il
Dandy, Antonio and Luca’s kitchen represents their family’s origins and cuisine with an
emphasis on simplicity and seasonal flavors.
Dario and Pietro Gallo were born and raised in Cosenza, a city in the Calabria region of Southern Italy, to parents with a deep appreciation for gastronomy and Calabria’s rich terroir.
At the age of 18, Dario moved north to attend the University of Milan-Bicocca to study
business administration and economics. Once in Milan, Dario fell in love with the
cosmopolitan city and became inspired by the city’s vibrant art and design. Milan’s
dining scene specifically captivated his attention and introduced Dario to his native
country’s food culture and informed his deep regard for fine dining.
Pietro inherited an affinity for cooking from his mother, while his father’s restaurant
supply business gave him a valuable peek into the culinary industry. Though he always
envisioned himself continuing with the family legacy, after working for his father for ten
years, the family made the difficult decision to sell their business. Shortly after, Pietro
moved north to attend the University Niccol ò Cusano to study economics.
Upon graduating with degrees in economics from respective universities, Dario and
Pietro moved back to their hometown of Cosenza and launched plans to open an
Italian concept in the US. In 2015, the brothers Gallo opened the doors to Civico 1845
in the heart of San Diego’s Little Italy. In the time since its debut, Civico 1845 has been
lauded for its authentic cuisine and specialty vegan menu - a reflection of Pietro’s
passion for a plant-based lifestyle and their collective Calabrian instinct towards
utilizing fresh ingredients.
Their unparalleled connection to fresh Mediterranean ingredients and commitment to
authentic flavors manifest even deeper in their latest culinary venture, Il Dandy. With
the help of their father, Giampiero, and long-time friends and Michelin-rated chefs,
Antonio and Luca Abbruzzino leading the kitchen, the Gallo brothers introduce San
Diego to the traditions of Calabria through a contemporary lens.
From their native village of Andali in the Calabria region of Italy, father Antonio Abruzzino, and son, Luca Abruzzino, bring two unique points of view to their shared kitchen.
At a young age Antonio enrolled in a local hospitality institute and began cooking at
restaurants in the seaside region of Italy, later expanding his travel horizons to the rest
of Italy and abroad. Mentally archiving tastes, scents and native recipe secrets
everywhere he went, Antonio was greatly influenced by the cultures, techniques and
traditions of the countries he visited.
Luca, though born into a culinary family, approached cooking as a casual activity,
undertaken simply to meet his family’s needs. It wasn’t until he had completed high
school and started his university studies in economics that he embraced his innate
culinary passion. He has since developed his talents working with prestigious chefs like
Enrico Crippa and Jean-François Piège, though he continues to regard his father
Antonio, as the most important professional influence in his life.
Working side by side at their eponymous restaurant in Calabria, their humble hard work
and reverence for the transformation of local ingredients into culturally reflective
cuisine were key in earning Abbruzzino a Michelin star in 2013 and every year since.
Additionally, Luca was named Best Young Chef in Italy 2016 by Guida de L’Espresso
for his instinctive culinary force, drawing on his vivid “gustatory memory” and refined
palate.
Though the choice to leave Calabria was not an easy one, Antonio and Luca embark on
their latest project, Il Dandy, with long-time friends Pietro and Dario Gallo. They both
sense a familiarity in California – a region rich in seafood, produce and olive oil. At Il
Dandy, Antonio and Luca’s kitchen represents their family’s origins and cuisine with an
emphasis on simplicity and seasonal flavors.
We encourage guests to make reservations. This
restaurant is now on Opentable. You may also make
reservations by phone: 619 — 310 — 5669
We encourage guests to make reservations. This restaurant is now on Opentable. You may also make reservations by phone:
619 — 310 — 5669
$17
Octopus, Bell Pepper, Potato Cream.
Octopus, Bell Pepper, Potato Cream.
$17
$23
Tuna, Buffalo Mozzarella, Tomato Water, Rosemary Croutons, Basil.
Tuna, Buffalo Mozzarella, Tomato Water, Rosemary Croutons, Basil.
$23
$16
Tempura Salt Cod, Bagna Cauda Sauce, Herbs & Flowers Salad, Cilantro Oil.
Tempura Salt Cod, Bagna Cauda Sauce, Herbs & Flowers Salad, Cilantro Oil.
$16
$28
Spotted Prawns, Tropea Red Onion Sorbet, Citrus.
Spotted Prawns, Tropea Red Onion Sorbet, Citrus.
$28
$14
Beef Tartare, Chive & Caper Egg Emulsion, Herbs & Flowers Salad, Toasted Bread.
Beef Tartare, Chive & Caper Egg Emulsion, Herbs & Flowers Salad, Toasted Bread.
$14
$22
Sous Vide Pork Belly, Tomatoe Syrup, Smoked Eggplant Cream.
Sous Vide Pork Belly, Tomatoe Syrup, Smoked Eggplant Cream.
$22
$18
Braised Beef Cheek, Mushrooms, Red Cabbage.
Braised Beef Cheek, Mushrooms, Red Cabbage.
$18
$22
Pumpkin, Taleggio, Walnuts, Herbs.
Pumpkin, Taleggio, Walnuts, Herbs.
$22
$19
Tubetti Pasta, PEI Mussels, Cannellini Beans, Dill.
Tubetti Pasta, PEI Mussels, Cannellini Beans, Dill.
$19
$18
Fresh Tomato, Smoked Eggplant, Almond Parmiggiano.
Fresh Tomato, Smoked Eggplant, Almond Parmiggiano.
$18
$24
Beef Cheek Ragù, Caciocavallo Foam, Cured Egg Yolk, Lemon.
Beef Cheek Ragù, Caciocavallo Foam, Cured Egg Yolk, Lemon.
$24
$22
Red Beet Gnocchi, Wild Boar Ragù, Gorgonzola Cheese.
Red Beet Gnocchi, Wild Boar Ragù, Gorgonzola Cheese.
$22
$27
Maine Lobster, Fresh Tomatoes, Calabrian Chili Pepper, Basil.
Maine Lobster, Fresh Tomatoes, Calabrian Chili Pepper, Basil.
$27
$34
Fish of the Day en Papillote.
Fish of the Day en Papillote.
$34
$32
Breaded Tuna, Onions, Creme Fraiche, Radicchio & Orange Salad.
Breaded Tuna, Onions, Creme Fraiche, Radicchio & Orange Salad.
$32
$28
Gonestraw Farm Chicken, Collard Greens, Demi, Capers, Kale Chip.
Gonestraw Farm Chicken, Collard Greens, Demi, Capers, Kale Chip.
$28
$31
Duroc Pork Chop, Kale, Fig Vincotto.
Duroc Pork Chop, Kale, Fig Vincotto.
$31
$47
Breaded Rib Eye, White Asparagus, Celery, Truffle Emulsion, Parmiggiano, Herbs.
Breaded Rib Eye, White Asparagus, Celery, Truffle Emulsion, Parmiggiano, Herbs.
$47
$19
Yellow Cherry Tomato, Fior di Latte, N’Duja, Orange Zest, Caciocavallo.
Yellow Cherry Tomato, Fior di Latte, N’Duja, Orange Zest, Caciocavallo.
$19
$16
Yellow & Red Cherry Tomato, Buffalo Mozzarella, Basil.
Yellow & Red Cherry Tomato, Buffalo Mozzarella, Basil.
$16
$21
Mozzarella, Gorgonzola, Pears, Radicchio, Walnuts.
Mozzarella, Gorgonzola, Pears, Radicchio, Walnuts.
$21
$18
Smoked Eggplant, Tomato, Pistachio, Mint.
Smoked Eggplant, Tomato, Pistachio, Mint.
$18
$23
Rapini, Burrata, Maialino Nero Sausage.
Rapini, Burrata, Maialino Nero Sausage.
$23
$23
Pumpkin, Guanciale,Truffle Emulsion, Hazelnut, Pecorino.
Pumpkin, Guanciale,Truffle Emulsion, Hazelnut, Pecorino.
$23
$18
European Octopus, Fennel, Olives, Romaine, Celery, Capers, Bread Crumbs, Orange, Calabrian Chili Pepper Oil.
European Octopus, Fennel, Olives, Romaine, Celery, Capers, Bread Crumbs, Orange, Calabrian Chili Pepper Oil.
$18
$17
Seared Yellowtail, Peach, Yellow & Red Cherry Tomato, Tropea Red Onion, Basil, Calabrian Chili Peppers.
Seared Yellowtail, Peach, Yellow & Red Cherry Tomato, Tropea Red Onion, Basil, Calabrian Chili Peppers.
$17
$14
Red Beets, Radicchio, Red Cabbage, Tropea Red Onion, Hibiscus Flowers, Strawberries, Hazelnut, Berries Vinaigrette.
Red Beets, Radicchio, Red Cabbage, Tropea Red Onion, Hibiscus Flowers, Strawberries, Hazelnut, Berries Vinaigrette.
$14
$14
Purple Kale, Raisins, Plums, Chicory, Parmigiano Reggiano, Walnuts, Modena Balsamic Vinaigrette.
Purple Kale, Raisins, Plums, Chicory, Parmigiano Reggiano, Walnuts, Modena Balsamic Vinaigrette.
$14
$08
Yogurt, Chives, Lime Juice.
Yogurt, Chives, Lime Juice.
$08
$10
Cauliflower, Toasted Hazelnut Cream, Truffle Emulsion.
Cauliflower, Toasted Hazelnut Cream, Truffle Emulsion.
$10
$09
Multicolor Carrots, Orange Gel, Salted Almonds.
Multicolor Carrots, Orange Gel, Salted Almonds.
$09
$10
Glazed Sunchokes, Licorice, Confit Mushrooms, Sunchoke Chip.
Glazed Sunchokes, Licorice, Confit Mushrooms, Sunchoke Chip.
$10
$09
Caciocavallo, Mustard.
Caciocavallo, Mustard.
$09
$12
Peach, Carrot, Almond.
Peach, Carrot, Almond.
$12
$12
Custard, Strawberry, Vermouth.
Custard, Strawberry, Vermouth.
$12
$12
Popcorn Gelato, White Chocolate Mousse, Milk &
Grappa Jelly, Pollen.
Popcorn Gelato, White Chocolate Mousse, Milk &
Grappa Jelly, Pollen.
$12
$12
Chocolate Soufflé, Chocolate Gelato.
Chocolate Soufflé, Chocolate Gelato.
$12
$12/48
San Venanzio, Veneto.
San Venanzio, Veneto.
$12/48
$18/72
Bellavista ‘Alma’, Lombardia.
Bellavista ‘Alma’, Lombardia.
$18/72
$16/64
Murgo Metodo Classico, Sicilia.
Murgo Metodo Classico, Sicilia.
$16/64
$12/48
Terre Nobili ‘Cariglio’, Calabria.
Terre Nobili ‘Cariglio’, Calabria.
$12/48
$13/52
Caparra & Siciliani ‘Volvito’, Calabria.
Caparra & Siciliani ‘Volvito’, Calabria.
$13/52
$15/60
L’Oliveto, Russian River.
L’Oliveto, Russian River.
$15/60
$13/52
Rocca delle Macie, Toscana.
Rocca delle Macie, Toscana.
$13/52
$16/64
Conte d’Attimis ‘Vignaricco’ 2010, Friulia-Venezia Giulia.
Conte d’Attimis ‘Vignaricco’ 2010, Friulia-Venezia Giulia.
$16/64
$14/56
DeForville ‘Ca Del Buc’, Piemonte.
DeForville ‘Ca Del Buc’, Piemonte.
$14/56
$22/88
La Fiorita 2011, Toscana.
La Fiorita 2011, Toscana.
$22/88
$13/52
Scala, Calabria.
Scala, Calabria.
$13/52
$11/44
Librandi, Calabria.
Librandi, Calabria.
$11/44
$13/52
Punta Crena, Liguria.
Punta Crena, Liguria.
$13/52
$11/44
Mind The Grapes, Veneto.
Mind The Grapes, Veneto.
$11/44
$12/48
Donnafugata ‘Anthilia’, Sicilia.
Donnafugata ‘Anthilia’, Sicilia.
$12/48
$15/60
Martellotto ‘Sierra Madre’, Santa Barbara.
Martellotto ‘Sierra Madre’, Santa Barbara.
$15/60
$09
Fruitlands Sour.
Fruitlands Sour.
$09
$10
Lager Bionda.
Lager Bionda.
$10
$10
Rock the Pale. Amber Ale.
Rock the Pale. Amber Ale.
$10
$10
The Pupil IPA.
The Pupil IPA.
$10
$09
White Belgium Ale.
White Belgium Ale.
$09
$11
Black House Nitro Stout.
Black House Nitro Stout.
$11
$08
Grapefruit Radler.
Grapefruit Radler.
$08
$09
394, Pale Ale.
394, Pale Ale.
$09
$09
Windy Hill, Hazy IPA.
Windy Hill, Hazy IPA.
$09
$09
West Coast Red Ale.
West Coast Red Ale.
$09
$08
Honey Ginger Kombucha.
Honey Ginger Kombucha.
$08
$10
Belgium Triple.
Belgium Triple.
$10
$14
Gin, Thyme, Dill, Rosemary, Tonic.
Gin, Thyme, Dill, Rosemary, Tonic.
$14
$15
Italicus, Vodka, Grapefruit, Lime, IPA.
Italicus, Vodka, Grapefruit, Lime, IPA.
$15
$12
Brandy, Cardamaro, Apricot, Lemon.
Brandy, Cardamaro, Apricot, Lemon.
$12
$13
Vodka, Passionfruit, Beet, Lemon, Mint.
Vodka, Passionfruit, Beet, Lemon, Mint.
$13
$14
Mezcal, Genepy, Watermelon, Basil,
Vanilla.
Mezcal, Genepy, Watermelon, Basil,
Vanilla.
$14
$15
Vodka, Grappa, Amaro Nonino, Aloe.
Vodka, Grappa, Amaro Nonino, Aloe.
$15
$15
Gin, Volume Primo, Galliano Aperitivo, Olive.
Gin, Volume Primo, Galliano Aperitivo, Olive.
$15
$14
Rye, Dimmi, Vecchio Amaro Del Capo.
Rye, Dimmi, Vecchio Amaro Del Capo.
$14
$09
Canteloupe, Basil, Citrus, Vanilla.
Canteloupe, Basil, Citrus, Vanilla.
$09
$09
Raspberry Tea, Lime, Mint.
Raspberry Tea, Lime, Mint.
$09
$09
Almond Milk, Lime, Mandarin, Nutmeg.
Almond Milk, Lime, Mandarin, Nutmeg.
$09
We are always looking for talented, motivated, hard working and friendly people to join our family. The Il Dandy team has cultivated a respectful, safe and supportive work culture intolerant of aggression, sexism or discrimination of any kind. If this sounds appealing, send us an email with your resume and a little bit of info about yourself to:
Hours Mon — Thu — Sun 5:00 pm–10:00 pm Fri — Sat 5:00 pm–11:00 pm
Hours Mon — Thu — Sun 5:00 pm–10:00 pm Fri — Sat 5:00 pm–11:00 pm
From their native village of Andali in the Calabria region of Italy, father Antonio Abruzzino, and son, Luca Abruzzino, bring two unique points of view to their shared kitchen.
At a young age Antonio enrolled in a local hospitality institute and began cooking at
restaurants in the seaside region of Italy, later expanding his travel horizons to the rest
of Italy and abroad. Mentally archiving tastes, scents and native recipe secrets
everywhere he went, Antonio was greatly influenced by the cultures, techniques and
traditions of the countries he visited.
Luca, though born into a culinary family, approached cooking as a casual activity,
undertaken simply to meet his family’s needs. It wasn’t until he had completed high
school and started his university studies in economics that he embraced his innate
culinary passion. He has since developed his talents working with prestigious chefs like
Enrico Crippa and Jean-François Piège, though he continues to regard his father
Antonio, as the most important professional influence in his life.
Working side by side at their eponymous restaurant in Calabria, their humble hard work
and reverence for the transformation of local ingredients into culturally reflective
cuisine were key in earning Abbruzzino a Michelin star in 2013 and every year since.
Additionally, Luca was named Best Young Chef in Italy 2016 by Guida de L’Espresso
for his instinctive culinary force, drawing on his vivid “gustatory memory” and refined
palate.
Though the choice to leave Calabria was not an easy one, Antonio and Luca embark on
their latest project, Il Dandy, with long-time friends Pietro and Dario Gallo. They both
sense a familiarity in California – a region rich in seafood, produce and olive oil. At Il
Dandy, Antonio and Luca’s kitchen represents their family’s origins and cuisine with an
emphasis on simplicity and seasonal flavors.
From their native village of Andali in the Calabria region of Italy, father Antonio Abruzzino, and son, Luca Abruzzino, bring two unique points of view to their shared kitchen.
At a young age Antonio enrolled in a local hospitality institute and began cooking at
restaurants in the seaside region of Italy, later expanding his travel horizons to the rest
of Italy and abroad. Mentally archiving tastes, scents and native recipe secrets
everywhere he went, Antonio was greatly influenced by the cultures, techniques and
traditions of the countries he visited.
Luca, though born into a culinary family, approached cooking as a casual activity,
undertaken simply to meet his family’s needs. It wasn’t until he had completed high
school and started his university studies in economics that he embraced his innate
culinary passion. He has since developed his talents working with prestigious chefs like
Enrico Crippa and Jean-François Piège, though he continues to regard his father
Antonio, as the most important professional influence in his life.
Working side by side at their eponymous restaurant in Calabria, their humble hard work
and reverence for the transformation of local ingredients into culturally reflective
cuisine were key in earning Abbruzzino a Michelin star in 2013 and every year since.
Additionally, Luca was named Best Young Chef in Italy 2016 by Guida de L’Espresso
for his instinctive culinary force, drawing on his vivid “gustatory memory” and refined
palate.
Though the choice to leave Calabria was not an easy one, Antonio and Luca embark on
their latest project, Il Dandy, with long-time friends Pietro and Dario Gallo. They both
sense a familiarity in California – a region rich in seafood, produce and olive oil. At Il
Dandy, Antonio and Luca’s kitchen represents their family’s origins and cuisine with an
emphasis on simplicity and seasonal flavors.
Arama is a 6-seat ‘restaurant within a restaurant’ conceived by Michelin-starred Calabrian chefs Antonio and Luca Abbruzzino. This intimate dining experience offers a progressional 12-course tasting menu. Additional select wine pairings also available.
Reservations can be made via Resy.
Book a tableArama is a 6-seat ‘restaurant within a restaurant’ conceived by Michelin-starred Calabrian chefs Antonio and Luca Abbruzzino. This intimate dining experience offers a progressional 12-course tasting menu. Additional select wine pairings also available.
Reservations can be made
via Resy.
Arama is a 6-seat ‘restaurant within a restaurant’ conceived by Michelin-starred Calabrian chefs Antonio and Luca Abbruzzino. This intimate dining experience offers a progressional 12-course tasting menu. Additional select wine pairings also available.
Arama is a 6-seat ‘restaurant within a restaurant’ conceived by Michelin-starred Calabrian chefs Antonio and Luca Abbruzzino. This intimate dining experience offers a progressional 12-course tasting menu. Additional select wine pairings also available.
2550 Fifth Avenue, Suite 120
San Diego, CA 92103.
The ability to untether one’s self from routine is the ultimate luxury. With a reverence for the past and a nod towards modernity, Il Dandy suspends time — encouraging diners to savor the flavors and perfumes rarely experienced outside of the southern coast of Italy. Take pause, enjoy, revel.
Presenting the tastes of their homeland through a contemporary and approachable lens, California’s first Italian Michelin-rated chefs, Antonio and Luca Abbruzzino, provide a culinary opportunity that inspires thoughtful consumption. Utilizing native ingredients as well as the bounty of local farms, their sophisticated market-driven dishes serve as ambassadors of the Mediterranean diet.
Presenting the tastes of their homeland through a contemporary and approachable lens, California’s first Italian Michelin-rated chefs, Antonio and Luca Abbruzzino, provide a culinary opportunity that inspires thoughtful consumption. Utilizing native ingredients as well as the bounty of local farms, their sophisticated market-driven dishes serve as ambassadors of the Mediterranean diet.