Zeroing In

Kimster and I tried a newish place on Folsom: Zero Zero (named for the type of flour they use). This is a snazzy little joint with comfy booths, a nice long bar on the left, and decent acoustics (not to mention some sultry Mazzy Star playing in the restroom). We tried four things, all getting way better than a zero rating: first, halibut crudo with tiny shavings of fried shallot and a splash of olive oil: so good but soooooo tiny! Four itty bitty pieces was kind of a tease. Next, an amazing salad of organic beets, ruby cubes mixed with farro, pistachio and sweet-sour saba. Then, a refreshing watermelon salad with feta and mint, so beautiful it almost shimmered on the plate. Finally, the Filetti pizza: perfectly blistered crust, melted mozzarella di bufala, cherry tomatoes and basil leaves. They will cut it in four or six slices, which is a nice option. Full as we were, we declined the choose-it-yourself soft-serve ice cream with toppings, but it's a cute idea. Aside from the teensy first course, I have zero complaints.