This is a iconic dish — a face-sized pasta pillowy and delicate, stuffed with sweet ricotta and an egg yolk that oozes out like lava when you cut into it. Simple, beautiful, and perfectly executed.
Tips from diners
Share this dish — it's large and meant for elegant spooning. The runny yolk is the best part.
The tagliolini is house-made and delicate, designed specifically for light seafood preparations. The Dungeness crab is the star — sweet and tender — with just lemon and a whisper of chili to balance the richness. The sauce coats each strand without being heavy.
Tips from diners
Book ahead and mention any dietary preferences when reserving — Chef Tusk's team is flexible with substitutions.
Wood-fired pizza topped with fresh little neck clams, garlic, and parsley.
Tips from diners
Don't skip the pizzas — Cotogna's wood-fired oven creates a perfectly blistered crust. The clam pizza is a house favorite.
Cooked on the restaurant's one-of-a-kind wood-burning rotisserie grill, this chicken is imparted with a smoky char while staying juicy inside. The bird is finished with spicy seasoning — 'alla diavola' — which amplifies the smoky wood flavor.
Tips from diners
Order the chicken to share — portions are generous. Pair with seasonal vegetable sides like grilled asparagus or roasted carrots.
Grass-fed lamb from Becker Lane Farm, grilled and served with seasonal vegetables.
Tips from diners
The lamb is perfectly cooked — ask your server about the sourcing. Cotogna celebrates the ranches and farms they partner with.
Cotogna opened in 2003 as the casual sister restaurant to chef Michael Tusk's fine dining restaurant Quince. Located on the corner of Montgomery and Pacific in historic Jackson Square, Cotogna is known for its rustic Italian market feel, house-made pastas, and a state-of-the-art wood-burning rotisserie — the only one of its kind in the U.S. The menu changes daily based on what's in season at local farms like Fresh Run in Bolinas. Chef Tusk sources obsessively, and every ingredient reflects the Bay Area's commitment to quality and seasonality.
Reservations are essential, especially Wednesday-Friday. Call or book online well in advance as tables fill quickly.
Lunch (11:30am-2pm) Wednesday-Friday is less crowded than dinner and offers the same quality food and service.
The restaurant sits on the corner of Montgomery and Pacific — request a window seat for views of historic Jackson Square.
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