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About our Popup

-on Divisadero-
YOU CAN NOW ENJOY BERETTA AT OUR SECOND LOCATION

One of the early pioneers in San Francisco’s popular Mission District neighborhood at Valencia Street and 23rd, Beretta has been a long-time industry favorite since opening in 2008. Now you can get the same great food and cocktails on Divisadero including our thin crust pizzas, and contemporary Italian comfort food that is always fresh, organic and seasonal whenever possible, and sourced from local farmers.

Join Our Rewards Program

 

DIVISADERO’S NEWEST SPOT FOR PIZZA AND COCKTAILS.
JOIN US FOR HAPPY HOUR, DINNER, AND WEEKEND BRUNCH.

 

Check your spot in line and see when your table will be ready

 

Edit and confirm your reservation on yelp.com
Order Takeout over the phone
.415-654-5211.

 

 


Contact

661 Divisadero Street, 415-654-5211
popup@berettasf.com

Hours

 Monday- Friday 4PM-10PM

Saturday and Sunday 11am-10pm

Happy Hour Monday – Friday 4PM – 6PM

 


 

HAPPY HOUR

ORA DI APERITIVO

COCKTAILS  6

aperol spritz

valenciana

diablo

WINE  6

Red

White

Sparkling

ALIMENTO

fried cauliflower, caper aioli   6

meatball in spicy marinara  4

pizza margherita  10

 


COCKTAILS  12

lonsdale gin, apple, lemon, honey, basil

il nostro cola amaro, orange, lemon, bubble water

kentucky mule bourbon, lime, ginger, mint

dolores park swizzle rum, lime, maraschino, absinthe, mint

improved whiskey cocktail rye, vermouth, maraschino, absinthe

rattlesnake rye, lemon, maple, egg

diablo tequila, lime, cassis, ginger

valenciana vodka, orange, lime, prosecco

paloma nostra tequila, lime, elderflower, cointreau, grapefruit

“mole” old fashioned cocoa mezcal, honey, bitters

dark and stormy ginger rum, lemon, honey, amaro, bubble water

aperol spritz aperol, lemon, bubble water

an apple a day cinnamon vodka, spiced bourbon, apple, oat

ANTIPASTI

marinated castelvetrano olives citrus, fennel  6

eggplant caponatina olives, tomato, pine nuts  8 with burrata  12

herb onion focaccia extra virgin olive oil  6

broccolini calabrese pepperoncini, garlic  8

fried cauliflower caper aioli  10

walnut bread burrata, mushroom-truffle honey  9

meatballs spicy tomato sauce  12

dungeness crab arancini calabrese aioli  12

brussels sprouts smoked pancetta & shallots  9

octopus potato, olives & arugula  15

SALAD

arugula & fennel shaved parmesan  11

kale & romaine caesar parmesan, croutons  11

roasted beets kale, farro, goat cheese, avocado, almonds 13

 

PRIMI

spinach and ricotta ravioli in pomodoro or gogonzola 14

fusilli alla norma eggplant, tomato, basil, scamorza  14

lasagna bolognese fontina, parmesan, ricotta  18

linguini frutti di mare clams, mussels, prawns & squid  18

 

SECONDI

chicken parmigiana ziti, provolone  17

saffron risotto with oxtail  19

 

PIZZA

margherita  14

margherita burrata  17

spicy marinara calabrese pepperoncini, olives  13

funghi misti tomato, fontina, thyme  18

hot salami tomato, provolone, coppa, diavolicchio  18

italian sausage tomato, panna, green onion  18

prosciutto di parma tomato, mozzarella, arugula  18

carbonara mozzarella, pecorino, bacon, two eggs, cracked black pepper  17

calzone scamorza, sausage, kale, caramelized onion, tomato  18

bartenders’ pizza spicy marinara, pepperoncini, olives, burrata, and sausage  18

 

DESSERT  8

tiramisu rum mascarpone

panna gelato extra virgin olive oil, sea salt

bonet-chocolate gelato amaretti, caramel

 

 

 

WINE

Bubbles                                                                                            gl | bt

Prosecco. S. Osvaldo, Treviso, IT, NV                                             11 | 44

Rosé of Pinot Noir, Fantinel, Friuli, IT, NV                                   12 | 48

Lambrusco C.Chiarli e Figli, Modena, It NV                            12 | 24 split

Rosé

Rosé of Merlot & Cabernet, Cherubi, Friuli, IT                            10 | 40

White

Pinot Grigio, Villa S. Martino, Delle Venezie, IT, ‘18                     11 | 44

Sauvignon Blanc, Draxton, Dry Creek Valley, CA ‘16                       10 | 40

Godello, Gaba do Xil, Valdeorras, SP                                            13 | 52

Verdejo, Garciarevalo, Reuda, SP                                                13 | 52

Chardonnay, Alois Lageder, Alto Adige, IT, ‘18                              14 | 56

Trebbiano, Miravolo Azzurro, Spoleto, IT, ‘19                               12 | 48

Xarel-Lo, Suriol Donzella, Penedes, SP ‘16 NAT                                       55

Red

Pinot Nero, Corazza, Friuli, IT, ‘18                                                10 | 40

Schiava, Lagader, Friuli, IT, ‘18                                                      14 | 56

Montepulciano, Badia alle Corti, Abruzzo IT, ‘19                         11 | 44

Barbera, Franco Serra, Piemonte, IT, ‘18                                       12 | 48

Sangiovese, Sensi, Chianti, IT, ‘16                                                 11 | 44

Nero D’avola, Principi Butera, Sicilia, IT ‘16                                13 | 52

BEER

Draft

Racer 5, Ipa                                          Bear Republic, CA 7.5%                  6

Scrimshaw, Pilsner                                North Coast, CA 4.5%                  6

Bottle

Friuli, lager                                               Birra Friuli, IT 4.7%                  6

BEVERAGE

sparkling water, S.Pellegrino 750ml                                                        6

iced tea | lemonade | arnold palmer made in house                           5

orange | grapefruit fresh squeezed juice                                                5

espresso | latte | tea mr. espresso                                        3.5 | 4 | 4

mexican coke                                                                                          4

 

Brunch

Saturday and Sunday 12 p – 2:30 p

 

chia coconut pudding granola, berries 7

french toast mixed berry compote, marscarpone cream  14

prosciutto scramble asparagus and peppers, mozzarella, crispy potatoes, mixed greens  15

pancetta omelette mushrooms, tomato and fontina, crispy potatoes and mixed greens  14

farro hash summer vegetables, two fried eggs, avocado 15

budino parmesan and scallion bread pudding, two fried eggs,  green salad, white balsamic vinaigrette  14