The story
On 24th Street in San Francisco’s Mission District, Itria presents a thoughtful, contemporary take on Italian cuisine. The name itself traces back to the Syriac word “itriya,” used by the 12th-century Arab geographer al-Idrisi to describe a dried pasta he encountered in Sicily. It’s a fitting reference for a restaurant that honors Italian traditions while acknowledging the global currents that have shaped them.
Executive Chef Daniel Evers brings a deep-rooted passion for pasta to the kitchen. A Bay Area native, he sharpened his craft at New York kitchens like Craft under Tom Colicchio and Marea under Michael White, the latter cementing his focus on Italian cooking. Back in California, he served as Chef de Cuisine at AL’s Place and Executive Sous Chef at Cotogna before opening Itria. His goal is to build on classical Italian foundations without being rigidly bound by them.
The restaurant’s modern Italian cuisine has earned a Michelin recommendation, a nod to the precision and creativity at work here. While the menu changes with the seasons, pasta remains the heart of the offering—reflecting the versatility that first drew Evers to the craft. The dining room is welcoming and unpretentious, with a private dining space available for events.
Itria has been named one of San Francisco’s best pasta destinations by Eater SF and one of the top Italian restaurants in the city by the same outlet. The Infatuation includes it among the 33 best restaurants in the Mission. For those seeking contemporary Italian cooking that respects the past while looking forward, Itria delivers with quiet confidence.
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