Ardiana marries Italian and Mediterranean flavors through the lens of California's abundant seasonal produce. Ardiana focuses on vegetable-centric small plates along with a selection of heartier entrees. And—just like at Sharon's other restaurants, Gialina and Ragazza—pizza is always on the menu. Every dish is meant to be shared and enjoyed family style in an approachable and kid-friendly atmosphere.

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Sharon Ardiana brings more than 30 years of professional cooking experience to the restaurant. She grew up with a food-loving Italian family in a home where an abundant garden provided daily inspiration for the kitchen. The restaurant's name is an homage to Sharon's family, the source of her lifelong love of simple and delicious food.

Sharon attended The Restaurant School in Philadelphia and moved to San Francisco in 1989. She honed her skills at highly regarded spots including Boulevard and the Slow Club.

In January 2007, Sharon opened Gialina, named for her grandmother. The neighborhood pizzeria served as the anchor for Glen Park's revitalization and remains a perennial neighborhood favorite. Her second restaurant, Ragazza, brought a more extensive menu of pizza, pasta, and seasonally inspired salads to the Divisadero corridor in 2010.



Greg grew up on the mean streets of Mission Viejo and Laguna Beach before he made his move to San Francisco. He started his culinary career, like most in San Francisco, at Zuni cafe for 5 years. Zuni was a place where he truly began to appreciate the food culture in the Bay Area.

In 2006, he moved on to the developing Ferry Building, to start his 9 year career in oysters with Hog Island Oyster Company eventually become GM in 2009. In 2015, he began his love affair with pizza and joined the team at Sharon Ardiana's Ragazza on Divisadero as GM.

He and Sharon are now partnering on this new venture, Ardiana.