Best Of 2020

Best Dish: Olivia


The “secondi” are the power hitters of Chef Chris Ponte’s menu, ranging from prime steak to scallops with risotto. His delicate thick halibut fillet poached in extra virgin olive oil sits in a sea of yellow tomato sugo (sauce) swimming with a school of blistered grape tomatoes. An island of verde fregula—tiny Sardinian couscous-like pasta—with diminutive green peas supports the beached fillet, which is topped with a quenelle of stewed peperonata and olives plus an enormous basil leaf blanketing the whole affair. The combination of colors, flavors and textures is an exhilarating home run. —Jon Palmer Claridge

See all winners from Best of the Bay 2020.