Che Fico Parco Menlo

Had my bday dinner here and it did not disappoint!Service was top notch, our waiter was super attentive and kept it fun. We got the lasagna and radiatori pasta to start followed by the pork chop and salmon.The pastas were great and I loved the texture and creaminess of the radiatori with the spice from the calabrian chilis and the lasagna was one of the better ones I've had with burnt edges and gooey in the middle.But for me the standout was the pork chop with butter beans. The perfect amount of seasoning and savoriness, balanced with the sweetness and creaminess of the butter beans. That dish had it all! I can't wait to have that dish again. Definitely check them out if you're down in the Peninsula!

We went for Valentine dinner and the place was almost full and not crowded. Surprisingly there were a few open tables. For Valentine they had a fixed menu at $199 pp. Outdoor patio ambiance was comfortable and cozy. It was a friendly crowd and good vibes. They had plenty of heaters to keep you warm.The dining experience felt rushed, with all the small plates from the fixed menu arriving at once. We had a small table, and it felt overcrowded, and the lack of space made it hard to focus on any one dish. The focaccia and scallop crudo were tasty, and the mushroom lasagna was delicious, standing out as highlights of the meal. However, the striped bass lacked flavor, was overcooked, and came out dry. The wagyu tenderloin was rare but I was okay with it. Overall, while the food had some strong points, the chaotic timing left the experience feeling more overwhelming than enjoyable. Maybe another time might be a better experience for us especially for the price they charged.

The food is just ok especially for what you pay. The pizzas are average at best. The two tartares were well executed but I didn't leave wanting to come back. Ambiance is amazing especially the outside seating. So really great for drinks and appetizers. Service was ruined with an apprentice in training who looked uncomfortable the whole time with an overbearing supervisor watching, just made the experience not fun. Train your staff but not at my expense.

My experience at Che Fico was nothing short of a 5/5 star delight. From the moment we walked in, everything exuded charm and comfort, down to the tiniest details. The ambiance is both inviting and stylish, with an art deco/nouveau flair on the menu, the table lamps, and even the chairs and cushions, all creating a warm and cozy atmosphere that made us feel right at home.Our waiter, an enthusiastic and humble Italian gentleman, guided us through the menu with genuine passion, tailoring recommendations to our preferences. His service was impeccable, making us feel both cared for and excited about our choices.But the real star of the evening was the food. Everything shines here, particularly the fresh, handmade pastas that seem to be prepared moments before arriving at the table. The basil pesto was a revelation--I've never tasted one so flavorful and delicious. The pizzas, made with a sourdough base, were light, fluffy, and perfectly balanced. My only minor critique was the lasagna, which, while tasty, struggled to hold its structure as the layers fell apart. But that didn't diminish the overall experience.I am an absolute fan of Che Fico and highly recommend it. If you're looking for fresh, elevated Italian food in a welcoming environment, this is the place. I'm confident you'll have a fantastic experience here too!

Monday night birthday celebration, thinking it would be a little quieter but it was hopping and quite busy in the courtyard.Fried Halibut - good size croquettes with a aioli which described as spicy but a little light in flavor as well as the seasoning on the fish.Caesar Salad- generous portion and plenty of "snow" parmigiano covering the lettuce sprigs. More on the acidic side in flavor but enjoyed the briny anchovies.Triangoli- 7 to 8 pieces of pillowy triangular rav's that were cheesy and balanced with the sweet corn and mushroom toppings sitting a top a buttery sauce.Octopus- good sized cuts of 2 tentacles nicely charred but unfortunately more chewy than I prefer as well as the salsa verde had more citrus and acid for my taste but the yukon potatoes accompaniment were excellent.Salmon- great sear on the skin and cooked perfectly as well as the juicy tomato relish pairing made a nice balance of sweet and savory.Service was fine, and a nice atmosphere with the outdoor seating and noise level so will make another visit to check out the pizzas. Just be aware that the price points are conducive to the Menlo park neighborhood.

There are some real standout dishes at Che Fico. My parents and I love coming here for a nice patio dinner. Here's what you need to order:- Vongole en Crosta. I don't even like clams that much but this dish is crazyyyy. The clams are steamed inside pizza dough, then they cut it open at your table and drizzle olive oil and lemon- chopped salad. The perfect tart vinaigrette with fresh lettuce, cured meats, cheese, and olives. - margherita pizza. The dough here is SO GOOD. The pastas are good but the star here is the pizza! I'd also recommend getting gelato down the street at the Che Fico market for dessert, it's exceptional. The pistachio in particular is so rich and tasty!

Good drinks, cute ambiance. I came by early afternoon with my friend to have a couple of drinks. The bartender was friendly although the service was considerably slow, even just to order drinks. Their drink menu also included a few non-alcoholic mocktail options which were tasty as well

This Peninsula outpost of a San Francisco restaurant opened approximately 6 months ago. Whether you dine inside or on their patio, the atmosphere/vibe is modern, reminding one of the experience of dining in an European city.The staff here is friendly, very knowledgeable of their offerings, and attentive to your modifications, etc. You can dine here at your own pace, with the staff never rushing you to finish any of your courses. Now, on to the review of their food and the reason for the 3 star rating...- Complimentary/house bread: Not offered.- Focaccia: Not your traditional version. It needed salt and herb (rosemary, etc.). It was more of a toasted loaf.- Tonno Crudo: Very heavy handed with the Meyer Lemon to the point where the tuna got lost.- Agnolotti Dal Plin: Good tasting but a bit small in portion.- Fusilli Lunghi: Good balance of flavors and a generously portioned dish.- Ananas: This was supposed to be their signature dish. This may be true for their San Francisco location, but not here. While the dough was perfectly cooked, the pizza barely had any of the star attraction (pineapple). It tasted more of a spicy cheese pizza. We asked one of the servers if the pizza was missing the pineapple; we were told that it was shaved very thinly. - Melanzana: Good tasting eggplant dish.- Value: IMHO the price of admission was a bit too high for what we ordered.

Tldr: Solid dinner choice, particularly for smaller groups or datesWent for dinner with a few friends. Ordered pizza, chopped salad, octopus, tortellini, and a few other dishes. Some dishes were olive-forward, so if that isn't your vibe, probably avoid the chopped salad and octopus. Otherwise, both were prepared well. The octopus was a bigger portion than expected; compared to the usual 1-2 pieces with some potatoes at other places, Che Fico's had several pieces, plenty of potatoes for our group of three to share. Wait staff was attentive, and regularly checked in without being invasive. Made sure our table was clean as well. Table fav was probably the clams baked in pizza dough - something we definitely would go out to get than trying to make at home. The clam broth created inside was delicious (herbs, warm, salty and savory).We sat outside (heat lamps, so ok despite the chilly night), so can't say much about the interior. There's street parking + a nearby underground garage (free the first two hours).Pricing: It came out to ~$100/person (before tip) for 6 dishes and drinks for each of us. Definitely could be lower/higher depending on other dishes.

Before you go, best to go to their web site, look at the prices in the menu. It's rather pricey.