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I was referring mostly to North Beach itself. I've been to Delfina a number of times, as I lived right around the corner. It is good, but its menu rarely changes and I don't really consider it an Italian restaurant. It has a fair amount of French-influenced dishes and the menu tends to read more Cali-Chez Panisse style than Italian style. I do like Albona down by the wharf; Trieste-style Italian food cooked by a fussy old nut named Bruno. For me, Oliveto is my favorite restaurant in all the world, so any other, and especially Italian, will pale a bit in comparison.

I'm awfully fond of Original Joe's in the Tenderloin, where you will be greeted by the 80-plus year old owner. Lunch is best; they leave the meat out on the counter all day and it can get a little livery by dinner. Sit at the counter. They have an awesome ancient Lazzari-burning charcoal grill. When you order a burger, the cook will grab a big handful of meat out of the hotel pan-ful in front of him, grab another handful of chopped onions, and work the two handfuls together with his dogleg spatula. Warning: he will put it on the griddle instead of in the char-broiler if you don't ask. It comes on a big chunk of toasted, buttered French bread. It kicks ass. Again, sit at the counter. They have a great old-fashioned line running the length of the restaurant. All the waiters wear these polyester tuxedos; most are ancient European men. If you go on Friday, you will see a magnificent and hilarious sight: an enormously tall and fat line cook making the special of the day, fried calamari. I'll post a detailed description of said cook if anyone wants me too. Enjoy.

The chicken/gummybear place is called Michaelangelo. I think Italian food is overall pretty crappy in San Fran. I've heard good things about Ideale, and Aquarello was divine (and divinely expensive), but I really only go one place for Italian, and that is Oliveto in Oakland.

Don't put it in rice. The rice will suck all the moisture out of it. A glass jar with some eggs would be better. How long do you want to store it for? I think using it up in a timely fashion, a week or so, might be better for its flavor.