Q&A with Kathryn Servino of Servino Ristorante



MM: When did Servino Ristorante open and what is its Italian origin?
Kathryn Servino: My husband Angelo and I bought Enrico’s on Ark Row in 1978. Angelo is from Acri, Italy, which is in Calabria. We have been the owners here for the entire 40 years. Our sons, Natale, 38, and Vittorio, 28, both work in the restaurant today.


MM: What is your most popular all-time dish?
KS: Pollo al forno has been on the menu since we opened and is still very popular.


MM: How has the menu evolved over the decades?
KS: The menu has become smaller over time, with more focus on seasonal organic products and supporting Marin purveyors. We also make all of our fresh pasta in house.


MM: What was your most popular dish 40 years ago, and what is the most popular today?
KS: When we first opened, our most popular dish was veal piccata. Today, our most popular dish is housemade pappardelle with braised beef tenderloin.


MM: How many pounds of tomatoes have you used in 40 years?
KS: We have used 344,000 pounds of San Marzano tomatoes imported from Italy.


Lynda Balslev

Lynda Balslev is an award-winning food writer, editor and recipe developer based in the San Francisco Bay area. She authors the nationally syndicated column and blog TasteFood, and co-authored the cookbook Almonds: Recipes, History, Culture (2015 Silver Medal Winner Independent Publisher Awards). She is the 2011 recipient of the Chronicle Books Award (Recipe Writing) to the Symposium for Professional Food Writers, and a 2018 Fellowship Award recipient to the Symposium for Wine Writers at Meadowood, Napa Valley. Lynda’s writing and photography have been recognized by the New York Times Diners Journal, the Los Angeles Times, The Huffington Post and more.