JACKSON

FILLMORE

TRATTORIA

JACKSON FILLMORE TRATTORIA

the trattoria with passion

- a neighborhood gem!

the trattoria with passion - a neighborhood gem!

  • It should be a requirement that every patron order the zucchini salad, because it was actually letter-home-to-mom worthy.

    Open Table
    Dined on October 8, 2015

  • Gnocchis taste like my grandma's and the carbonara is absolutely delicious. I recommend this to everyone!

    Morgan D., Stanford, CA via Yelp.com

  • It reminded us of our years in Chicago when we frequented little mom-and-pop eateries... tiny tables, within earshot of the couple next to you, great food, energetic scene. I wouldn't say it is romantic but certainly social and buzzing with energy.

    Open Table
    Dined on October 22, 2015

  • LOVE! The food is delish & not too pricey at all, and the wines are priced even better It gets busy, that's for sure, but so worth the wait!!!

    lle L., San Jose, CA via Yelp.com

  • Enthusiastic recommendations, handwritten specials on blackboard tablets. Service was super. Prices were very reasonable. And the flavor...oh my. Delicious! This is SF genuine Italian trattoria dining at its best.

    Open Table
    Dined on November 12, 2015

Jackson Fillmore Menu

Antipasto Misto - 13.00
Burrata Caprese - 13.00
Insalata Autumno - 13.00

Vongole con Mais - 19.75
Pollo Sardegna - 19.75
Snapper Giovani - 19.75

Special may not be updated daily

If you don’t see your favorites, just ask! 

Jackson Fillmore Wines by the Glass/Beverages

Prosecco Brut, Jeio, Bisol, Valdobiadenne 10.00
Lambrusco Secco “Vigna del Cristo” Cavicchioli 8.50
Rosado, Fronton de Oro, Gran Canaria 10.25
Roero Arneis DOCG “Luet” Val de Prete 12.00
Trebbiano, Torre dei Beati, Abruzzo 11.00
Pinot Bianco, Jubilee, Alto Adige 10.25
Sauvignon Blanc, Debra Michaels, Calistoga 13.50
(Only 65 Cases produced)
Vermentino “Giba” 6Mura, Sardegna 9.50
Chardonnay blend, Cantina Cellaro, Sicily 10.25

Jackson Fillmore White Wines by Bottle

NV Brut, Ferrari, Veneto 50.00

Jackson Fillmore Red Wines by Bottle

2011 Amarone, Sartori, Estate Collection, Veneto 90.00
2010 Amarone, Serafini y Vidotto 105.00
2010 Amarone “Colle Cristi” Michele Castellani 115.00
2010 Amarone “Monte Ca Bianca” Begali 130.00
2015 Lagrein, Jubilee, Alto Adige 46.00
2010 Merlot, Perusini, Colli Orientali 48.00
2013 Marzemino Superiore DOC, de Tarczal, Trentino 50.00
2011 Secco Bertani, Traditional Varietals, Veneto 65.00
2009 Capo di Stato, Loredan Gasparini, Veneto (Bordeaux Blend) 80.00
2011 Sforzato di Valtellina DOCG, Mamete Prevostini, Lombardia (100% Nebbiolo) 85.00
2013 Pinot Nero, Gumphof, Sudtirol (Alto Adige) 70.00

Jackson Fillmore Special Events

Jackson Fillmore Trattoria table setting for a special event.
Jackson Fillmore Trattoria bar setting for a special event.
Jackson Fillmore Trattoria table & bar setting for a special event.

Jackson Fillmore Success Story

“what’s your secret to success?”

"in one word: PASSION!

We make really good food, which is easy for us, because over the last twenty-five years we’ve been cooking the same style."
Jack
"We’re nice to everyone: no attitude, no pretension, we’re just happy to be serving our customers the good food they’ve been eating."Jack
"We are happy to make special requests. My take is “if we have the ingredients, we make it.” Don’t you hate it when you go to a restaurant and they won’t give you what you want, just because it’s not what is listed on the menu?"Jack
"During Jackson Fillmore’s lifetime, we’ve come up with so many dishes, that we don’t have room to put them all on the menu. When people come in & ask for one of the classics or their favorites, it makes us happy. It shows us that they’re a long-time client returning because they remember what they love. That’s what makes a restaurant great: memory provoking food, wine, and overall experience."Jack

Jack's trajectory in culinary arts

I came from New Jersey 1974. After traveling in Europe & Asia, I immediately found myself at home here in San Francisco. It’s been a magical experience ever since.

Got my first legitimate job in the kitchen at MacArthur Park, where I worked from ’75 through ’77.

Next, I worked at Vanessi’s on Broadway (77-79).  Vanessi’s was an iconic restaurant in the “Joe’s” tradition, where the cook’s line was in the dining room, behind the counter. I was in my element. All movers, shakers, & the who’s-who of San Francisco ate there. People like hotshot lawyers, rockers, & everyone in between. It was crazy!

Little Italy, on 24th and Castro, opened in 1979. I sold Little Italy in 1985, in order to open Jackson Fillmore. Jackson has been going strong ever since.

Since coming to the Bay Area I have been absorbing more & more knowledge of food & wine, & that has helped to shape the chef I am today.




HAVE A GREAT NIGHT!