Seven Hills

(4.5/5 stars)The orecchiette was fantastic - I love squash, so this was a no-brainer order, and the walnuts paired well with the flavors. The maccheroncelli was good but didn't live up to how much it was hyped up online (pretty basic pasta and flavors which was expected out of the dish though). My favorite dish was the focaccia bread pudding with orange marmalade. Beautiful presentation, good flavor balance with the fruit, and not too sweet. They have an extensive wine list as well with something for everyone. This restaurant had great service with attentive staff and a moody, dim ambience with spaced out tables so you can enjoy your company without it getting too loud. Can't wait to come back!

Ate here for dinner on a Sat night a few weekends ago. Food was great! Service and ambiance were just OK. We were able to get seated at the bar (with reservation).Parking is really challenging/difficult. I recommend arriving early to allow time to find a spot (or, better yet, don't drive here).

Took a chance without a reservation and had dinner at the bar because they were otherwise fully booked. The bartender, Sara, was delightful and charming. We each had salads and I had the special fish crudo appetizer as I wasn't too hungry. My husband had a lovely pasta. The owner cane over to chat and he was personable and talkative. You could see his dedication and commitment to excellence and outstanding customer service. Looks like we're going to be walking down the hill more often. Oh, and did I mention the chocolate budino? Yum!

Prefacing by saying the duck pate is one of my top bites of the new year. Booked a reservation online for two for a weekend evening at 5pm when they opened. Opted to sit outside as their parklets are beautifully done. Curtains at the entrance and heaters above each table make for an intimate and almost private space in the parklet. The inside of the restaurant is pretty though so you can't go wrong whether inside or outside.Star of the show was the duck liver pate and pastas. Duck liver was generously served with a light sweet, earthy taste. Pasta-wise we opted for their two specials - truffle tortellini with freshly shaved French black truffles and squid ink fettuccine with Dungeness crab. Of the two, I liked the fettuccine more, which had generous pieces of crab and a sauce that was reminiscent of a crab/shellfish broth. The truffle tortellini has a generous shaving of truffle and each tortellini popped with a creamy ricottasService was professional yet friendly. They clear your plate before new courses. Water regularly refreshed.

A really great Italian spot. Nice interior, comfortable seating, and considered lighting. While the savory courses were beautifully plated and delicious, the desserts fell short.Crudo:The pristine fish had an excellent bite and had a clean flavor. The addition of sliced radish made the dish more texturally diverse. Unfortunately, the included fruit was too sweet, to the detriment of the overall dish.Duck Liver Pate:Absolutely wonderful. The herbaceous focaccia, with the fatty and savory pate, balanced out by the slightly sweet cherry tomato jam which cut through the richness.Truffle Tortellini:I'm not a huge fan of truffle, as I feel it often isn't used effectively. However, I can happily attest to this pasta's masterful utilization of truffle. The buttery sauce coaxed the nutty and earthy notes of the truffle, which complemented the creamy cheese within the tortellini. A total knockout of a meal. Squid Ink Pasta:I found this dish to be quite ordinary. While the Dungeness crab is expertly prepared, the overall composition is one-dimensional, essentially an elevated butter noodle dish. Also, the use of panko bread crumbs made for a slightly gritty texture. I wouldn't order this one again.Chocolate Budino & Focaccia Bread Pudding:Grouping these two together as I found both to be competently executed, but lack the innovation and excitement displayed in the savory courses. Both desserts deliver exactly what's promised but fail to go beyond their basic composition.

Wow!!! I absolutely loved Seven Hills. The restaurant is quite cozy, and lovely. We ordered 2 pastas to share, and their delicious pork chop. The first pasta had squash and a very light crema. It was very tasty. Was lacking in flavor a little bit, but still very yummy nonetheless. Then the maccheroncelli was phenomenal. However, the star of the show was the pork chop. It has cooked to perfection, the entire combination of flavors was just to die for. I loved this dish! The service was also very nice and attentive. Will definitely be coming back!

Had a great experience at Seven Hills. Came here from a recommendation from a friend. Service was friendly, food came out timely, and everything was cooked perfectly. The pasta dishes are definitely worth trying. Simple, not too heavy, and a great execution of a few key ingredients.Sides:If you were to choose one of the focaccias, I would recommend the garlic & parmesan one. Some of the best garlic bread I've had! (Random note: the housemade focaccia wasn't cut, which we found to be a bit strange)Antipasti:The duck liver pate (served on bread), burrata, and meatballs were all delicious. The crudo was a special that we enjoyed as well. Would recommend them all.Insalata:The salads were very well balanced and nice to try, albeit they weren't my favorite ingredients (beets, blue cheese dressing for the gem salad).Pasta (ranked from my favorite to least):- Crab Neri - I'm still thinking about this dish. Squid ink pasta topped with crab. This was so good. - Truffle pasta - the temperature of the pasta was extra hot and I loved it. A generous amount of truffle that they shaved in front of us. Rich but delicious.- Maccheroncelli - they're known for this dish for a reason. High execution of a just a few key ingredients: tomato, basil, tomato and ricotta. - Pappardelle - amazing! flat sheets of pasta cooked perfectly and just enough duck to not be overwhelming but flavorful. - Bucatini - I love bucatini in general so it was hard to not enjoy this dish. It is a bit tame in terms of taste with a cauliflower crema.I wouldn't mind coming back and ordering these pasta dishes again.Secondi:The presentation of the lamb chops was beautiful. I'm not the biggest lamb person, but I enjoyed it. Minimal gamey-ness, cooked perfectly to a medium rare.Desserts:All were quite standard for a nicer restaurant. If I were to choose my top 2, they would be the chocolate budino (great hazelnut taste) and the panna cotta.We left very satisfied and were happy to finally try Seven Hills!

Seven hills is consistently excelllent. It's one of the few places where you cannot make a mistake when ordering from the pasta (i have less experience with its other items).I've tried pasta from all over, and i've even lived in italy and i must say what's being offered here is both different ...... and divine! The fact that the chef also is changing the menu often shows a willingness to keep growing in their culinary craftsmanship. The staff is also excellent, kind, attentive and timely. If only there was more space...

Every interaction and bite of food from the start to end of our meal was just exceptional! Truly couldn't have asked for a better dining experience and a huge thanks to Kimthy for that too. :) She provided amazing recs as she walked us through the menu and was so great at timely checking in with us throughout our meal. hamachi belly to start was excellent!! so perfectly crispy omgduck liver pate - amazing aroma and was so pleasantly surprised by the sweetness from the apple butterMaccheroncelli - said this was a signature so we had to try it for our first time here and it didn't disappoint! It was so creamy and well balanced with a little tartness. Ask for Calabrian chilis on the side too if you like a little kick!Pork chop - on the fattier side but flavor was 10/10Chocolate budino - an ideal "not too sweet" dessert to end your meal with, making it super enjoyable even if you feel like you're too stuffed already

Our group of three came here for a birthday dinner based on the rec of a friend. We made reservations the week before coming and by then they only had spots available in their parklet. The seating was cozy with heaters and string lights and the service was still very attentive. We ordered a bunch of items to share and let our server know that was the case, so they ended up coursing everything which was nice. We started with the herbed focaccia and tomato braised polpette (meatballs), then went on to the Squid ink special pasta of the day, Pappardelle, and Wagyu coulotte steak, before finishing off with the Chocolate Budino and Focaccia Bread Pudding for dessert. We liked every dish that we had, with the steak (and especially its sides), meatballs, and desserts being the heaviest hitters. The Chocolate Budino was actual perfectino. The pastas were also good, but the portions were a little small to be split three ways, the same went for the steak being split at all. I wish I remembered our server's name, because the service was fantastic! He was probably my favorite thing about the meal (aside from that dessert), very attentive, full of great recommendations, and happy to let us taste some of the wines as we were deciding on a bottle.