Il dandy
TEAM
TEAM
THE BROTHERS GALLO
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.
CHEFS
ABBRUZZINO
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.
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THE BROTHERS GALLO
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.
.svg)
CHEFS ABBRUZZINO
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.
Il dandy
Reserve now
RESERVE NOW
DINE WITH US
We encourage guests to make reservations. This
restaurant is now on Opentable. You may also make
reservations by phone: 619 — 310 — 5669
DINE WITH US
We encourage guests to make reservations. This restaurant is now on Opentable. You may also make reservations by phone:
619 — 310 — 5669
Il dandy
THE ART OF SAVORING
TASTING
$17
ANTIPASTI
Spiedino di polipo
Octopus, Bell Pepper, Potato Cream.
ANTIPASTI
Spiedino di polipo
Octopus, Bell Pepper, Potato Cream.
$17
$23
Mozzarella di tonno
Tuna, Buffalo Mozzarella, Tomato Water, Rosemary Croutons, Basil.
Mozzarella di tonno
Tuna, Buffalo Mozzarella, Tomato Water, Rosemary Croutons, Basil.
$23
$16
Baccala in tempura
Tempura Salt Cod, Bagna Cauda Sauce, Herbs & Flowers Salad, Cilantro Oil.
Baccala in tempura
Tempura Salt Cod, Bagna Cauda Sauce, Herbs & Flowers Salad, Cilantro Oil.
$16
$28
Carpaccio di gamberi
Spotted Prawns, Tropea Red Onion Sorbet, Citrus.
Carpaccio di gamberi
Spotted Prawns, Tropea Red Onion Sorbet, Citrus.
$28
$14
Battuta di carne
Beef Tartare, Chive & Caper Egg Emulsion, Herbs & Flowers Salad, Toasted Bread.
Battuta di carne
Beef Tartare, Chive & Caper Egg Emulsion, Herbs & Flowers Salad, Toasted Bread.
$14
$22
Maialino
Sous Vide Pork Belly, Tomatoe Syrup, Smoked Eggplant Cream.
Maialino
Sous Vide Pork Belly, Tomatoe Syrup, Smoked Eggplant Cream.
$22
$18
Brasato
Braised Beef Cheek, Mushrooms, Red Cabbage.
Brasato
Braised Beef Cheek, Mushrooms, Red Cabbage.
$18
$22
PRIMI
Risotto
Pumpkin, Taleggio, Walnuts, Herbs.
PRIMI
Risotto
Pumpkin, Taleggio, Walnuts, Herbs.
$22
$19
Tubetti cozze e fagioli
Tubetti Pasta, PEI Mussels, Cannellini Beans, Dill.
Tubetti cozze e fagioli
Tubetti Pasta, PEI Mussels, Cannellini Beans, Dill.
$19
$18
Fusilli(V)
Fresh Tomato, Smoked Eggplant, Almond Parmiggiano.
Fusilli(V)
Fresh Tomato, Smoked Eggplant, Almond Parmiggiano.
$18
$24
Ravioli di “Pasta Kina”
Beef Cheek Ragù, Caciocavallo Foam, Cured Egg Yolk, Lemon.
Ravioli di “Pasta Kina”
Beef Cheek Ragù, Caciocavallo Foam, Cured Egg Yolk, Lemon.
$24
$22
Gnocchi
Red Beet Gnocchi, Wild Boar Ragù, Gorgonzola Cheese.
Gnocchi
Red Beet Gnocchi, Wild Boar Ragù, Gorgonzola Cheese.
$22
$27
Spaghetti
Maine Lobster, Fresh Tomatoes, Calabrian Chili Pepper, Basil.
Spaghetti
Maine Lobster, Fresh Tomatoes, Calabrian Chili Pepper, Basil.
$27
$34
SECONDI
Pesce al cartoccio
Fish of the Day en Papillote.
SECONDI
Pesce al cartoccio
Fish of the Day en Papillote.
$34
$32
Tonno alla tropeana
Breaded Tuna, Onions, Creme Fraiche, Radicchio & Orange Salad.
Tonno alla tropeana
Breaded Tuna, Onions, Creme Fraiche, Radicchio & Orange Salad.
$32
$28
Pollo
Gonestraw Farm Chicken, Collard Greens, Demi, Capers, Kale Chip.
Pollo
Gonestraw Farm Chicken, Collard Greens, Demi, Capers, Kale Chip.
$28
$31
Costoletta di maiale
Duroc Pork Chop, Kale, Fig Vincotto.
Costoletta di maiale
Duroc Pork Chop, Kale, Fig Vincotto.
$31
$47
Rib eye cotoletta
Breaded Rib Eye, White Asparagus, Celery, Truffle Emulsion, Parmiggiano, Herbs.
Rib eye cotoletta
Breaded Rib Eye, White Asparagus, Celery, Truffle Emulsion, Parmiggiano, Herbs.
$47
$19
PIZZA
Calabria
Yellow Cherry Tomato, Fior di Latte, N’Duja, Orange Zest, Caciocavallo.
PIZZA
Calabria
Yellow Cherry Tomato, Fior di Latte, N’Duja, Orange Zest, Caciocavallo.
$19
$16
La nostra margherita
Yellow & Red Cherry Tomato, Buffalo Mozzarella, Basil.
La nostra margherita
Yellow & Red Cherry Tomato, Buffalo Mozzarella, Basil.
$16
$21
Sfiziosa
Mozzarella, Gorgonzola, Pears, Radicchio, Walnuts.
Sfiziosa
Mozzarella, Gorgonzola, Pears, Radicchio, Walnuts.
$21
$18
Vegana
Smoked Eggplant, Tomato, Pistachio, Mint.
Vegana
Smoked Eggplant, Tomato, Pistachio, Mint.
$18
$23
Rustichella
Rapini, Burrata, Maialino Nero Sausage.
Rustichella
Rapini, Burrata, Maialino Nero Sausage.
$23
$23
Buongustaia
Pumpkin, Guanciale,Truffle Emulsion, Hazelnut, Pecorino.
Buongustaia
Pumpkin, Guanciale,Truffle Emulsion, Hazelnut, Pecorino.
$23
$18
INSALATE
Polipo
European Octopus, Fennel, Olives, Romaine, Celery, Capers, Bread Crumbs, Orange, Calabrian Chili Pepper Oil.
INSALATE
Polipo
European Octopus, Fennel, Olives, Romaine, Celery, Capers, Bread Crumbs, Orange, Calabrian Chili Pepper Oil.
$18
$17
Calabrese
Seared Yellowtail, Peach, Yellow & Red Cherry Tomato, Tropea Red Onion, Basil, Calabrian Chili Peppers.
Calabrese
Seared Yellowtail, Peach, Yellow & Red Cherry Tomato, Tropea Red Onion, Basil, Calabrian Chili Peppers.
$17
$14
Rapa Rossa
Red Beets, Radicchio, Red Cabbage, Tropea Red Onion, Hibiscus Flowers, Strawberries, Hazelnut, Berries Vinaigrette.
Rapa Rossa
Red Beets, Radicchio, Red Cabbage, Tropea Red Onion, Hibiscus Flowers, Strawberries, Hazelnut, Berries Vinaigrette.
$14
$14
Romagnola
Purple Kale, Raisins, Plums, Chicory, Parmigiano Reggiano, Walnuts, Modena Balsamic Vinaigrette.
Romagnola
Purple Kale, Raisins, Plums, Chicory, Parmigiano Reggiano, Walnuts, Modena Balsamic Vinaigrette.
$14
$08
VEGETABLES
Broccoli
Yogurt, Chives, Lime Juice.
VEGETABLES
Broccoli
Yogurt, Chives, Lime Juice.
$08
$10
Cavolfiore piccante
Cauliflower, Toasted Hazelnut Cream, Truffle Emulsion.
Cavolfiore piccante
Cauliflower, Toasted Hazelnut Cream, Truffle Emulsion.
$10
$09
Carote
Multicolor Carrots, Orange Gel, Salted Almonds.
Carote
Multicolor Carrots, Orange Gel, Salted Almonds.
$09
$10
Sunchokes
Glazed Sunchokes, Licorice, Confit Mushrooms, Sunchoke Chip.
Sunchokes
Glazed Sunchokes, Licorice, Confit Mushrooms, Sunchoke Chip.
$10
$09
Patate
Caciocavallo, Mustard.
Patate
Caciocavallo, Mustard.
$09
$12
DESSERT
Fruttato
Peach, Carrot, Almond.
DESSERT
Fruttato
Peach, Carrot, Almond.
$12
$12
Cremoso
Custard, Strawberry, Vermouth.
Cremoso
Custard, Strawberry, Vermouth.
$12
$12
Salato
Popcorn Gelato, White Chocolate Mousse, Milk &
Grappa Jelly, Pollen.
Salato
Popcorn Gelato, White Chocolate Mousse, Milk &
Grappa Jelly, Pollen.
$12
$12
Cioccolatoso
Chocolate Soufflé, Chocolate Gelato.
Cioccolatoso
Chocolate Soufflé, Chocolate Gelato.
$12
Il dandy
THE ART OF SIPPING
DRINKING
$12/48
BOLLICINE
Prosecco superiore
San Venanzio, Veneto.
BOLLICINE
Prosecco superiore
San Venanzio, Veneto.
$12/48
$18/72
Franciacorta
Bellavista ‘Alma’, Lombardia.
Franciacorta
Bellavista ‘Alma’, Lombardia.
$18/72
$16/64
Brut Rosé
Murgo Metodo Classico, Sicilia.
Brut Rosé
Murgo Metodo Classico, Sicilia.
$16/64
$12/48
ROSSO/RED
Magliocco
Terre Nobili ‘Cariglio’, Calabria.
ROSSO/RED
Magliocco
Terre Nobili ‘Cariglio’, Calabria.
$12/48
$13/52
Gaglioppo
Caparra & Siciliani ‘Volvito’, Calabria.
Gaglioppo
Caparra & Siciliani ‘Volvito’, Calabria.
$13/52
$15/60
Pinot Noir
L’Oliveto, Russian River.
Pinot Noir
L’Oliveto, Russian River.
$15/60
$13/52
Chianti classico
Rocca delle Macie, Toscana.
Chianti classico
Rocca delle Macie, Toscana.
$13/52
$16/64
Cabernet
Conte d’Attimis ‘Vignaricco’ 2010, Friulia-Venezia Giulia.
Cabernet
Conte d’Attimis ‘Vignaricco’ 2010, Friulia-Venezia Giulia.
$16/64
$14/56
Barbera D'Asti
DeForville ‘Ca Del Buc’, Piemonte.
Barbera D'Asti
DeForville ‘Ca Del Buc’, Piemonte.
$14/56
$22/88
Brunello di Montalcino
La Fiorita 2011, Toscana.
Brunello di Montalcino
La Fiorita 2011, Toscana.
$22/88
$13/52
BIANCO/WHITE
Rosé Gaglioppo
Scala, Calabria.
BIANCO/WHITE
Rosé Gaglioppo
Scala, Calabria.
$13/52
$11/44
Ciro Bianco
Librandi, Calabria.
Ciro Bianco
Librandi, Calabria.
$11/44
$13/52
Lumassina
Punta Crena, Liguria.
Lumassina
Punta Crena, Liguria.
$13/52
$11/44
Pinot Grigio
Mind The Grapes, Veneto.
Pinot Grigio
Mind The Grapes, Veneto.
$11/44
$12/48
Catarratto
Donnafugata ‘Anthilia’, Sicilia.
Catarratto
Donnafugata ‘Anthilia’, Sicilia.
$12/48
$15/60
Chardonnay
Martellotto ‘Sierra Madre’, Santa Barbara.
Chardonnay
Martellotto ‘Sierra Madre’, Santa Barbara.
$15/60
$09
DRAFT BEERS
Modern Times
Fruitlands Sour.
DRAFT BEERS
Modern Times
Fruitlands Sour.
$09
$10
Menabrea
Lager Bionda.
Menabrea
Lager Bionda.
$10
$10
Thorn St.
Rock the Pale. Amber Ale.
Thorn St.
Rock the Pale. Amber Ale.
$10
$10
Societe Brewing
The Pupil IPA.
Societe Brewing
The Pupil IPA.
$10
$09
Avery White Rascal
White Belgium Ale.
Avery White Rascal
White Belgium Ale.
$09
$11
Modern Times
Black House Nitro Stout.
Modern Times
Black House Nitro Stout.
$11
$08
BOTTLED BEERS
Stiegl
Grapefruit Radler.
BOTTLED BEERS
Stiegl
Grapefruit Radler.
$08
$09
Alesmith
394, Pale Ale.
Alesmith
394, Pale Ale.
$09
$09
Mikkeller
Windy Hill, Hazy IPA.
Mikkeller
Windy Hill, Hazy IPA.
$09
$09
Refuge
West Coast Red Ale.
Refuge
West Coast Red Ale.
$09
$08
Juneshine
Honey Ginger Kombucha.
Juneshine
Honey Ginger Kombucha.
$08
$10
Triple Karmalite
Belgium Triple.
Triple Karmalite
Belgium Triple.
$10
$14
COCKTAIL
Running Wilde
Gin, Thyme, Dill, Rosemary, Tonic.
COCKTAIL
Running Wilde
Gin, Thyme, Dill, Rosemary, Tonic.
$14
$15
Tropea
Italicus, Vodka, Grapefruit, Lime, IPA.
Tropea
Italicus, Vodka, Grapefruit, Lime, IPA.
$15
$12
Allora
Brandy, Cardamaro, Apricot, Lemon.
Allora
Brandy, Cardamaro, Apricot, Lemon.
$12
$13
Viola
Vodka, Passionfruit, Beet, Lemon, Mint.
Viola
Vodka, Passionfruit, Beet, Lemon, Mint.
$13
$14
Diamante
Mezcal, Genepy, Watermelon, Basil,
Vanilla.
Diamante
Mezcal, Genepy, Watermelon, Basil,
Vanilla.
$14
$15
Martini Delicato
Vodka, Grappa, Amaro Nonino, Aloe.
Martini Delicato
Vodka, Grappa, Amaro Nonino, Aloe.
$15
$15
Negroni Dal Mare
Gin, Volume Primo, Galliano Aperitivo, Olive.
Negroni Dal Mare
Gin, Volume Primo, Galliano Aperitivo, Olive.
$15
$14
Dandy Fashioned
Rye, Dimmi, Vecchio Amaro Del Capo.
Dandy Fashioned
Rye, Dimmi, Vecchio Amaro Del Capo.
$14
$09
MOCKTAIL
Melone
Canteloupe, Basil, Citrus, Vanilla.
MOCKTAIL
Melone
Canteloupe, Basil, Citrus, Vanilla.
$09
$09
Lampone
Raspberry Tea, Lime, Mint.
Lampone
Raspberry Tea, Lime, Mint.
$09
$09
Mandorla
Almond Milk, Lime, Mandarin, Nutmeg.
Mandorla
Almond Milk, Lime, Mandarin, Nutmeg.
$09
Il dandy
Events
EVENTS
Il dandy
Work with us
Work with us
EMPLOYMENT
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:
Il dandy
Contact
Contact
LOCATION
2550 Fifth Avenue, Suite 120San Diego, CA 92103.
Hours Mon — Thu — Sun 5:00 pm–10:00 pm Fri — Sat 5:00 pm–11:00 pm
LOCATION
2550 Fifth Avenue, Suite 120 San Diego, CA 92103.Hours Mon — Thu — Sun 5:00 pm–10:00 pm Fri — Sat 5:00 pm–11:00 pm
Arama
THE CHEFS
THE CHEFS
CHEFS
ABBRUZZINO
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.
CHEFS ABBRUZZINO
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
Book a table
BOOK A TABLE
DINE WITH US
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 tableDINE WITH US
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.
Arama
Location
Location
INTIMATE DINING EXPERIENCE
WITHIN IL DANDY
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.
INTIMATE DINING EXPERIENCE WITHIN IL DANDY
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.
