A.G. Ferrari, a specialty Italian food importer and purveyor, is poised to unveil a refreshed look. The culmination of a vigorous program to restore the brand as a true neighborhood market-café and purveyor of authentic, high-quality Italian fare began last year after the brand was acquired by San Francisco investment firm Murano Group.
The changes include updated store designs, an entirely new menu, an enhanced wine program, and the introduction of an in-house chef and new leadership team. The 95-year old brand will leverage its heritage to combine the best of a traditional Italian alimentari, with the modern sensibilities of San Francisco’s food culture, focusing on craveable foods, imported and specialty products, and excellent service.
A.G. Ferrari’s three San Francisco locations will be temporarily closing on Sept. 8 to finalize in-store renovations in advance of the grand re-opening slated for later this month.
“This is an exciting time for A.G. Ferrari. This ‘grand opening’ event will showcase the culmination of our efforts to reinvigorate this historic brand,” said CEO Jarett Peppard. “We are unveiling a fundamentally different customer experience. Everything from the food to the service will change. Our goal is to offer an enhanced neighborhood market-café feel with an emphasis on quality to-go items in addition to an exciting and broad selection of imported goods from dedicated Italian purveyors.”
A.G. Ferrari’s new menu will be brought to life by new Corporate Chef Ira Meyer. An industry veteran, Chef Meyer brings more than 32 years of experience in kitchens and gourmet markets across the U.S., including J. Bildner & Sons in New York City, King Soopers in Colorado, and Woodlands Market and Draeger’s markets across the San Francisco Bay Area. At A.G. Ferrari, Chef Meyer will work to create and execute Italian culinary programs that will include prepared foods, private label products and catering. His expertise in both professional kitchens and the corporate food industry will be an asset to the growth and expansion of the culinary program, which will showcase seasonally-changing menu items made in-house at the company’s recently-acquired Alameda headquarters.
The new menu will include a wide variety of options to suit every palate with sweet and savory options, including salads, sides, flatbreads, entrees, hot and cold sandwiches and desserts. Signature sandwich options include a broad range of Italian deli items, from Roast Pork Loin with fried capers, marinated fennel, salsa verde, and basil aioli to Prosciutto & Burrata with arugula, lemon aioli, and balsamic glaze to the Turkey & Fig with jam and ricotta. Salads will change seasonally and include healthy options, such as Fregola, Arugula Treviso & Blood Orange with toasted pine nuts, Italian parsley, and orange vinaigrette or the Roasted Eggplant Caponata with red and yellow bell peppers, toasted pine nuts, golden raisins, roasted garlic and fresh basil.
There are also a selection of offerings for those looking for a more hearty meal, including robust Italian dishes such as the Ricotta & Beef Polpette with Sugo di Pomodoro (baked ricotta and beef meatballs in tomato sauce) and the Chicken Cacciatore with red and yellow bell peppers, eggplant, zucchini, olives, capers, and sherry vinaigrette.
