Il Fornaio San Jose

House-Baked Bread Basket

The reason to come: warm, crackle-crusted loaves baked in-house that arrive with olive oil and set the tone for the whole meal

Pappardelle al Cinghiale

Wide ribbons of pasta draped in a slow-braised wild boar ragù — rich, deeply savory, and one of the menu's most consistent performers

Wood-Roasted Rotisserie Chicken

Judiciously seasoned bird with crackling skin from the wood-burning oven — simple and properly executed

Risotto del Giorno

Rotates by season and regional festival; when the kitchen is on, it's creamy and properly al dente — ask your server what's running

Tiramisu

A textbook rendition — espresso-soaked ladyfingers with mascarpone cream that doesn't overreach, just delivers

Minestrone

House-made daily soup with good vegetable depth — an underrated lunch opener