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LOCATED IN THE HEART OF HAYES VALLEY. a Mano means “by hand” in Italian and refers to the way in which the kitchen and the bar approach the creation of each and every dish and cocktail. Our menu consists of Italian specialties influenced by California cuisine and flavors that change with the seasons—and often daily, depending on what’s fresh and available to our chef. The star of the menu is house-made pasta that we make, cut and cook by hand every day.
Buzzy neighborhood spot offering housemade pasta, pizza, and Italian wine in spacious environment.
Hours
| Friday | 11:30 AM–10:30 PM |
| Saturday | 11 AM–10:30 PM |
| Sunday | 11 AM–9 PM |
| Monday | 11:30 AM–9:30 PM |
| Tuesday | 11:30 AM–9:30 PM |
| Wednesday | 11:30 AM–9:30 PM |
| Thursday | 11:30 AM–9:30 PM |
Address and Contact Information
Address: 450 Hayes St, San Francisco, CA 94102
Phone: (415) 506-7401
Website: https://amanosf.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Menus | a Mano in San Francisco, CA
Italian restaurant, Italian food, Pasta, Pizza, Cocktails, Full bar, brunch at a Mano in San Francisco, CA.
a Mano Italian restaurant in San Francisco, CA
a Mano is a Buzzy neighborhood spot offering housemade pasta, pizza & Italian wine in spacious environs.
a Mano | San Francisco CA – Facebook
Enjoy our special prix-fixe lunch menu featuring fresh, homemade pasta at an unbeatable price. No fuss, just really good food. Book at the link in bio.
Reviews
Saba
The Ricotta Meatballs and the Tagliatelle were delicious. Avoid the Rigatoni though. It was chewy, heavy and unseasoned.
We ordered beer and the glass was chilled and that was a nice touch! Great service overall.
… moreWe ordered beer and the glass was chilled and that was a nice touch! Great service overall.
Toan Doran
a Mano literally means “by hand” in Italian, and they make pasta and pizza fresh daily.
Atmosphere:
A lively, family-style spot tucked into the chic neighborhood of Hayes Valley. There’s seating both indoors and out. The 6 of us were seated at an outdoor table on a cold evening, but the heat lamp kept things comfortably warm.
Food:
Everyone raves about the pasta, but we found it fairly pedestrian. The real star of the menu is the pizza. The crust is Neapolitan-inspired: thin to medium in thickness, with just the right amount of chew. Not deep dish, not New York-style crisp. The edges are lightly blistered from a high-heat or wood-fired oven, giving it that subtle char and depth of flavor.
We started with the Funghi and Bianca pizzas, then leaned back into the strike zone for another Funghi. The roasted mushrooms, which release their moisture in the oven and concentrate into a rich, almost meaty like flavor. Confit garlic permeates through the mushrooms, adding sweetness and another layer of depth to the flavor train without overpowering , while crescenza cheese melts into a soft, creamy layer. It’s milder and looser than mozzarella, giving the pizza a lush, almost silky texture. I would come back just for this. But get it to go.
And a special shout-out to the prosciutto. The color was spot-on. A deep rosy pink in the lean meat, exactly what you want from a well-cured ham. The creamy white fat along the edges was pure gold. Finished with a light drizzle of olive oil that gave it a gentle sheen… awe man, don’t get between me and my fork.
Service:
This is where things felt a little strange. From our waiter to the food runners, the entire staff seemed guarded and oddly tense. No smiles, no warmth, almost as if everyone was on edge. Having spent time in restaurants myself, I’ve learned that the tone of service usually reflects the culture set from the top. It created kind of an unsettling vibe… borderline “Get Out” energy, which left us doubting if we would come back to dine in.
Happy Eating!!
… moreAtmosphere:
A lively, family-style spot tucked into the chic neighborhood of Hayes Valley. There’s seating both indoors and out. The 6 of us were seated at an outdoor table on a cold evening, but the heat lamp kept things comfortably warm.
Food:
Everyone raves about the pasta, but we found it fairly pedestrian. The real star of the menu is the pizza. The crust is Neapolitan-inspired: thin to medium in thickness, with just the right amount of chew. Not deep dish, not New York-style crisp. The edges are lightly blistered from a high-heat or wood-fired oven, giving it that subtle char and depth of flavor.
We started with the Funghi and Bianca pizzas, then leaned back into the strike zone for another Funghi. The roasted mushrooms, which release their moisture in the oven and concentrate into a rich, almost meaty like flavor. Confit garlic permeates through the mushrooms, adding sweetness and another layer of depth to the flavor train without overpowering , while crescenza cheese melts into a soft, creamy layer. It’s milder and looser than mozzarella, giving the pizza a lush, almost silky texture. I would come back just for this. But get it to go.
And a special shout-out to the prosciutto. The color was spot-on. A deep rosy pink in the lean meat, exactly what you want from a well-cured ham. The creamy white fat along the edges was pure gold. Finished with a light drizzle of olive oil that gave it a gentle sheen… awe man, don’t get between me and my fork.
Service:
This is where things felt a little strange. From our waiter to the food runners, the entire staff seemed guarded and oddly tense. No smiles, no warmth, almost as if everyone was on edge. Having spent time in restaurants myself, I’ve learned that the tone of service usually reflects the culture set from the top. It created kind of an unsettling vibe… borderline “Get Out” energy, which left us doubting if we would come back to dine in.
Happy Eating!!
Michael Fisher
Loved everything about this place! We started with the arancini,crispy outside and perfectly cheesy inside.Then tried three pastas: vongole, rigatoni, and bucatini. Each had its own flavor, though the vongole was definitely the winner for me. The margherita pizza was light, flavorful, and had that perfect thin crust. Portions were generous too easily enough for all five of us to enjoy without feeling rushed or hungry. A great spot for real Italian comfort food!
… moreTiffany Haynes
Highly recommend. Was a great neighborhood, the restaurant was warm and inviting. We had a corporate team dinner and everything was delicious from the wine to the appetizers (the ricotta meatballs were a hit!) to the entrees. My favorite was the Brentwood corn ravioli. Will definitely be returning.
… moreClara de Soto
Really wanted to like this place. The ambiance is lovely, location wonderful. But the food is like microwaved garbage. The Ragu was greasey and flavorless, the canneloni was inedible, oddly crispy, overly salty, and bitter. Arancini tasted like fish (?). I’ve had better meals on airlines. And when we mentioned how underwhelming the food was to the waiter he stared at us blankly and handed us the check. You’d think in that scenario they’d comp us at least one of the dishes or something, offer some sort of apology, or to make something else. Nothing.
If you’re looking for a nice place to catch up with a friend over a drink, great. But 0/10 on any food item.
… moreIf you’re looking for a nice place to catch up with a friend over a drink, great. But 0/10 on any food item.
Janelle Hopkins
I came at opening at 11:30am for lunch. We were seated right away. They offer sparkling water and mocktails. Both of these were refreshing! The beef ragu pasta and kale salad were delicious!
The mushroom pizza was also wonderful with a nice crunchy crust.
… moreThe mushroom pizza was also wonderful with a nice crunchy crust.
Laura
Nice large Italian restaurant in the heart of Hayes Valley. Has lots of seating both indoors and outdoors, so it may be easier to get a table.
Their menu isn’t too long but it has some great pasta and pizza options. They also have a fairly long wine list.
… moreTheir menu isn’t too long but it has some great pasta and pizza options. They also have a fairly long wine list.
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Here’s a 600-character English review for the popular Italian restaurant you visited:
⸻
This place is buzzing—and for good reason. The handmade pasta is next-level, prepared right in front of you with care and skill. Every dish was delicious, from the crispy arancini to the fresh clam pasta and seasonal pizza. The outdoor seating is a dream, spilling out onto the sidewalk with a laid-back, European vibe. We were lucky to visit on a sunny day, which made the whole experience even better. Great food, great vibe, and the perfect spot to enjoy a relaxed meal under the sky.
… more⸻
This place is buzzing—and for good reason. The handmade pasta is next-level, prepared right in front of you with care and skill. Every dish was delicious, from the crispy arancini to the fresh clam pasta and seasonal pizza. The outdoor seating is a dream, spilling out onto the sidewalk with a laid-back, European vibe. We were lucky to visit on a sunny day, which made the whole experience even better. Great food, great vibe, and the perfect spot to enjoy a relaxed meal under the sky.
Afik Cohen
Great kale salad and meatballs but the main dish, short rib ragu, was a sorrowful disappointment. Bland and with barely any meat, I asked my friend to taste it as well to confirm I wasn’t being overly judgemental and he thought the same. Can’t recommend this place.
… moreJY H
I enjoyed dinner here. Great atmosphere and food. Pasta was better than I remembered and the waitstaff was so nice. Attentive but not overbearing. You can really tell taste of fresh house made pasta. I used to like SPQR and I love Delfina but I liked A Mano more.
… more