We only had one night in San Francisco on our way to Big Sur. Mindy and I went early and were able to get a seat at the bar of
Cotogna. This was the best meal I've had in a long time. We started with the cuttlefish with snap peas, mint and chiles.
Chef
Michael Tusk is known for his pastas: We tried two, a daily special of pappardelle with lamb ragu and raviolis with
borage and spring garlic.
We also had homemade sausage with peppers, onions and potatoes with a side of oven-roasted carrots.
For dessert we had milk chocolate budino with almond milk and scoops of homemade gelato and sorbet (grapefruit, plum and vanilla). After dinner the chef came around and we introduced ourselves. He took us to his adjoining restaurant,
Quince, showed us his photography collection and brought us back to the kitchen. I loved seeing the behind the scenes.
We only had one night in San Francisco on our way to Big Sur. Mindy and I went early and were able to get a seat at the bar of Cotogna. This was the best meal I've had in a long time. We started with the cuttlefish with snap peas, mint and chiles.
Chef Michael Tusk is known for his pastas: We tried two, a daily special of pappardelle with lamb ragu and raviolis with borage and spring garlic.
We also had homemade sausage with peppers, onions and potatoes with a side of oven-roasted carrots.
For dessert we had milk chocolate budino with almond milk and scoops of homemade gelato and sorbet (grapefruit, plum and vanilla). After dinner the chef came around and we introduced ourselves. He took us to his adjoining restaurant, Quince, showed us his photography collection and brought us back to the kitchen. I loved seeing the behind the scenes.
SO great to see you back out on the road!
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