Cotogna, which means “quince” in Italian, is Chef Michael Tusk’s casual restaurant featuring seasonal ingredients and housemade pastas. I was blown away by the freshness of the celery root vellutata and burrata, and I fell in love with the beautiful pastas — garganelli verdi alla bolognese, raviolo di ricotta, and cauliflower raviolini con bottarga di cuore (which is shaved & cured tuna heart)! Never tried that before, but so glad that I did — it had an amazing smoky flavor. The dining room was casual and cozy with a nice view of the wood-burning ovens. The next time I’m in SF, I’m coming back here for some pizza! A huge thank you to a wonderful college buddy who treated me to this magnificent dinner tonight. 
Cotogna: 490 Pacific Ave, San Francisco, CA
Di Stefano burrata with green garlic and fett’unta
Celery root vellutata with olio nuovo
Raviolo di ricotta with farm egg and brown butter
Tierra Farm carrot sformato with parmigiano reggiano
Cauliflower raviolini con bottarga di cuore. That’s shaved cured tuna heart! Amazing smoky flavor.
Garganelli Verdi alla bolognese
The dining room
Open kitchen / bar