54 Mint

The story

Crafted with passion, served with love

Cucina Romana in the Heart of SoMa

Since 2009, 54 Mint has occupied a historic building on Mint Plaza in San Francisco's SoMa district, bringing the warmth and precision of Roman cooking to a city that takes its food seriously. The space blends Italian heritage with contemporary San Francisco design — elegant without being stiff, welcoming without being casual. Gambero Rosso's recognition with 2 Forks is a measure of how consistently the kitchen delivers on that promise.

The Story Behind the Kitchen

Three friends opened 54 Mint with a clear mission: to serve authentic Roman cuisine, not an approximation of it. Early on, operator Gianluca Legrottaglie — who came up through Il Buco in New York City and Aurora in Brooklyn — took the lead and shaped the restaurant's direction. Chef Adam Weisell followed, earning the restaurant a place in the Michelin Guide's "Gourmand" category before moving to Chicago in 2012. He handed the kitchen to Roman native Mattia Marcelli, who has led it ever since.

Chef Marcelli cooks from his roots. All pastas, bread, and desserts are made in-house. The menu moves with the seasons while staying anchored to Roman tradition — supplì al telefono, cacio e pepe, oxtail vaccinara. These are dishes that require confidence and restraint in equal measure, and the kitchen applies both.

The Wine Cellar and the Glass

The beverage program is as considered as the food. The wine list focuses exclusively on Italian native grape varietals, sourced from small family-owned producers practicing organic, biodynamic, or natural farming across every region of Italy — from Cesanese of Lazio to Nerello Mascalese from Etna, Sagrantino from Umbria to aged Barolo from Piemonte. By-the-glass pours rotate daily and reflect the same philosophy. Signature cocktails lean on amaros, seasonal ingredients, and Italian sparkling wines, keeping the spirit of the place intact from aperitivo to digestivo.

A Place to Gather

54 Mint serves lunch on weekdays and dinner nightly, and accommodates private parties and catering alongside its regular service. Cooking classes with Chef Mattia are also available. It is, in the truest sense, a trattoria — a place built around the table, the season, and the company.