Overlooking Oracle Park along McCovey Cove, Via Aurelia anchors the rapidly evolving Mission Rock development with a distinctly Tuscan point of view. The 216-seat restaurant marks the most ambitious project yet for chef David Nayfeld and partner Matt Brewer of Che Fico and Back Home Hospitality Group.
Clad in Florentine sandstone, the modern Italian design balances tradition with contemporary detail. Booths with integrated hi-fi sound sit behind elliptical arches, while olive-lined banquettes frame white oak tables. Sweeping views of the Bay and ballpark remain constant throughout. A horseshoe bar offers cocktails built around Italian spirits alongside a focused wine list emphasizing Tuscany, providing a more casual entry point. A weatherized, heated patio extends toward the water, while two private dining rooms complete the space.
Through his travels in Tuscany, Nayfeld developed an appreciation for the region’s seasonal diversity, which informs the menu at Via Aurelia alongside California’s own ingredient-driven approach. Handmade pastas reflect that influence, from pici made with local sourdough to pillowy gnudi filled with honeynut squash, chestnut, and Castelmagno cheese. Larger formats follow suit, including bistecca fiorentina with Sangiovese jus and Tuscan butter, and a cacciucco seafood stew in tomato broth that nods to both the Tuscan coast and San Francisco’s cioppino. A tasting menu offers a broader view of the kitchen’s range, concluding with a rosemary and lavender torta della nonna paired with dessert wines.
Nayfeld has long pursued refined interpretations of Italian cooking, and Via Aurelia pushes that approach further. Even the bread course, served with Tuscan olive oil alongside house butters, reflects that attention to detail. The restaurant builds on the foundation of Che Fico while introducing a more polished expression, set against one of the most striking stretches of San Francisco’s waterfront.
