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toasted ciabatta bread, tomatoes, garlic, basil pesto, mozzarella di bufala d.o.p.
beef tripe, tomatoes, mint, carrots, celery, onions, pecorino romano, calabrian chili
chilled slow-roasted piemontese veal, tuna sauce, capers, lemon zest
softspinach flan, running egg yolk core, grana padano sauce, sautéed spinach, burgundy black truffle
slow-cooked spanish octopus, potatoes, garlic, parsley, sundried tomato crackers
dry-aged piemontese rib eye tartare,quail egg, crostini di parmigiano, micro arugula,truffle "caviar"
lettuce/crostini, tomato confit/basil, pear/walnut/honey
sashimi grade #1 ahi tuna tartare, avocado, mache and cilantro salad, lime dressing
butter lettuce, roasted pine nuts, parmigiano "vacche rosse," lemon dressing
mixed greens, avocado, smoked pancetta,blue cheese, eggs, aceto balsamico di modena
mixed greens, mission figs, candied walnuts, ricotta salata, balsamico di modena i.g.p.
comanche creek farm heirloom tomatoes, hydroponic mache, mozzarella di bufala d.o.p.
snowpeas, beans,zucchini, fennel, green beans, carrots, peas, cauliflower, potato, asparagus, croutons
thin egg pasta withsan marzano d.o.p tomato sauce, italian burrata, fresh basil
wide egg pasta, hen of the woods mushrooms, parmigiano "vacche rosse," veal reduction
thin egg pasta, wild board sugo, pecorino di fossa from arezzo
traditional piemontese pasta, veal, pork, escarole, spinach, grana padano, veal reduction
traditional lombardian filled pasta, veal, prosciutto crudo, pork tenderloin, pancetta, sage butter
pasta filled with buckwheat polenta taragna, rabbit sugo, parmigiano "vacche rosse," thyme
imported gragnano pasta, lobster, chantarelles mushrooms, thyme
pumpkin gnocchi (john's farm pumpking), parmesan sauce, brown butter, burgundy black truffle
maple leaf farm duck breast, smoked cipollini, sautéed treviso, pink peppercorn, honey- balsamic sauce
13hr slow cooked stone valley farm berkshire suckling pig, apple, green onions, grilled white corn, balsamic glace
braised piedmontese flat iron, mulino sobrino polenta, demi-glace, hen of the wood mushrooms
local salmon, lollipop kale, asparagus, sautéed fennel w/ saffron, extra virgin olive oil
chilean seabass, zucchini puree, seasonal vegetables, extra virgin olive oil
san marzano d.o.p tomato sauce, garlic, sicilan wild oregano
san marzano d.o.p tomato sauce, mozzarella, organic basil
san marzano d.o.p tomato sauce, mozzarella, prosciutto crudo di parma d.o.p
san marzano d.o.p tomato sauce, mozzarella, wild arugula, mozzarella di bufala d.o.p
san marzano d.o.p tomato sauce, mozzarella, salamino calabrese, peperoncino calabrese, gaeta olives
san marzano d.o.p tomato sauce, mozzarella, sausage, onions
mozzarella, ricotta, goat cheese, gorgonzola, asiago, walnuts, pear, watercress, black pepper
san marzano d.o.p tomato sauce, ricotta, sausage, speck alto adige, wild arugula, grana padano
san marzano d.o.p tomato sauce, seasonal grilled vegetables, mozzarella di bufala d.o.p
san marzano d.o.p tomato sauce, mozzarella, pancetta, onions, two eggs
san marzano d.o.p tomato sauce, mozzarella, prosciutto cotto, mushrooms, artichokes, gaeta olives
cherry tomatoes, mozzarella, wild arugula, prosciutto crudo di parma d.o.p, italian burrata, prawns
san marzano d.o.p tomato sauce, octopus,calamari, prawns, mussels, clams, cherry tomatoes, garlic
roasted brussel sprouts, olive oil, sea salt
sautéed organic lollipop kale, butter, grana padano
imported italian bramata polenta from mulino sobrino, bolognese ragu', asiago cheese
sautéed broccolini, garlic,extra virgin olive oil, calabrian peperoncini
sautéed rainbow cauliflowers, smoked pancetta, ricotta salata
seasoned with wild fennel seeds which gives it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.
this amazing product takes its name from the town of parma where these prized hams are salt-cured and air-dried over 16 months in the heart of emilia romagna. these world-famous hams are prized for their meaty and salty flavor.
the name refers to the prized whole cut of pork that is used: a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried.
an italian dry sausage that is traditionally made with only pork meat. seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.
air-dried cured italian salami. made with coarsely ground pork meat and seasoned with black pepper and garlic. very coarsely cut and scented with clove. moist and full-flavored.
this robust salami, bursting with flavor, features barolo wine from italy along with the finest fresh spices. this traditional artisan salami is known in italy as salame al barolo, a meat delicacy that comes from piemonte in northern italy, the birthplace of barolo wine.
taking its name from a local breed of goat, brunet is alta langa's answer to an all goat milk robiola. under its thin bloomy rind, the interior is dense, thick and lusciously creamy. the flavor is tangy and distinctly goaty with hints of fresh grasses, mushrooms and heavy cream.
unusually produced in the area of bergamo this small, fresh an delicious fiore di bufala is a great alternative to fresh chevre or fromage blanc. because buffalo milk is so rich in butterfat, the texture is smooth and creamy. fresh and simply made, flavors are straightforward and comforting: rich, buttery, and with a hint of hay or grass
this cheese is produced in the orcia valley from sheep's milk cooked at 30-32° centigrade. it is a very simple and young kind of cheese. its paste is white and flaky, and its taste is dry and unique.
creamy, melting and spreadable, it is the best known version of gorgonzola on the market. guffanti's gorgonzola is distinguished for the great care with which it is produced, sorted and aged.
the milk of the red cow has higher butterfat content and contains more protein allowing a longer period of aging, requiring a minimum of 30 months, compared to the 24 month. its unique nutty, fruity, grassy flavor is richer than most reggianos and its texture is somehow creamier, although aged longer.
due to the different production methods and ingredients used, this particular taleggio differs from the classic version and more closely reflects the thousand-year-old tradition of the valley where this cheese comes from. produced with raw milk from other small farms situated in valtaleggio, it is processed in the local farmers cooperative. this is where the milk of two milkings is left to cool and then heated to the working temperature (but not pasteurized) and processed with the addition of lactic cultures. this taleggio has a very rough pinkish rind, while the interior is very creamy near the sides and more crumbly in the middle. it has a pronounced, slightly sour but very mild taste, and the raw milk processing conserves all the fragrances of the grassy mountain pastures
is a soft cow's milk cheese produced by jacques hennart in the village époisses, france. commonly called as epoisses, the cheese has creamy, chewy and firm texture. with a distinctive soft red-orange color, it is categorized as a smear-ripened cheese washed in marc de bourgogne.
house made savoiardi soaked in espresso, creamy mascarpone, cocoa
rum and passion fruit-soaked baba (cake), housemade marscapone with organic caramelized peaches and cinnamon streusel
house made cookies, warm moscato zabaione
warm chocolate cream, whipped cream, venezuelan cocoa nib crumble
pistachio, marscapone cremosa, amarena, chocolate mousse, almond sponge
honey, vanilla beans, organic fresh berries, crunchy sbrisolona
blackberry and mascarpone with whipped cream and fresh fruit
vanilla gelato served with fabbri wild cherries
chocolate, vanilla, strawberry, coconut
diet coke, sprite
rye, vya vermouth, brandy, benedictine, two bitters. the forgotten' cocktail from new orleans that relies on traditional rye, the french-influenced brandy, and a heavy dose of two classic bitters.
bourbon, vya dry vermouth, campari, house orange bitters. often referred to in the 1920's as the bourbon negroni, this classic cocktail is a perfect example of the balance between sweet and bitter.
pisco, pineapple, lime, gum syrup, house lime bitters. created in san francisco in the late 19th century at the bank exchange and billiard saloon - this cocktail has been enjoyed by the likes of mark twain and rudyard kipling.
bulleit bourbon, lemon, mint, ginger ale. once called a julep with a small plan', this classic is smooth sipping and fresh on the palate thanks to the fresh lemon and mint.
gin, lillet blanc, triple sec, lemon, absinthe rinse. considered by many to be the best tasting of the corpse reviver cocktails, this mixture will have you back in no time.
brandy, lemon, sparkling wine. created in 1915 at harry's new york bar in paris, it was said to have the kick of a french 75mm field gun.
junipero gin, campari, gran classico, carpano vermouth, house orange bitters, hibiscus
del maguey vida mezcal, brachetto, jasmine, house orange bitters
aperol, lemon, prosecco, crushed ice
organic spiced rum, lemon, pineapple gum, ginger mint, sugarcane
hendricks gin, lillet, house basil syrup, lime, basil, seltzer
vodka, limoncello, lemon, triple sec, dry vermouth
goslings dark rum, mint, lime, prosecco, house lime bitters
gin, lemon, house grapefruit bitters, egg white, prosecco, aperol
templeton rye, maple syrup, house aromatic bitters
san leandro, ca
cooperstown, n.y. 330ml
rome, italy 355ml
paso robles, ca 355ml
bend, oregon 355ml
germany 335 ml
piedmont, italy 750 ml
piedmont, italy 750 ml
le due rose
pinot grigio,fruili-venezia guilia
kerner, alto adige
fiano di avellino, campania
chardonnay, russian river
pinot noir, los carneros
"poggio alla gurdia" super tuscan
nero d'avola, sicilia
barbera d'alba brichet, piemonte
chianti classico, toscana
cabernet, alexander valley
segromigno, dry creek valley
non confunditur, toscana
Menu for Ristobar provided by Allmenus.com
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