Restaurant Review: San Francisco, California

Bellota


At Bellota, legs of Cinco Jotas bellota—one of Spain’s most coveted cured hams—hang behind glass in a large industrial space warmed by Moorish design elements; the open kitchen brims with paella pans and clay tureens, the restaurant’s large hearth blazes. Start with tapas from the circulating cart and plates of briny seafood before moving on to thrilling paellas and whole roasted fish and meats. The all Spanish wine list is deep and wide—Galician godello and mencía by the glass, verticals from top Rioja producers and plenty of Sherries.

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