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Contigo

1320 Castro St. (24th St.) Send to Phone
415-285-0250 | Make Restaurant Reservations | Menu
Linger over cava and small plates inspired by Barcelona made California cool by the inclusion of local ingredients.

Cuisine
Open
Dinner Tues.-Sun.
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Contigo, San Francisco, CA

Contigo Restaurant Review

: Contigo demonstrates that great shoppers as well as good chefs lurk behind the loveliest of restaurants. At this Spanish-and-Catalan-inspired small plates spot in Noe Valley, well-sourced delicacies---olives, hams, cheeses and anchovies---account for nearly a third of the fairly priced menu. All of this is quite fitting considering the owners' avowed mission to serve Contigo's immediate neighborhood and maintain a tight partnership with farmers, fishermen, ranchers and artisan producers. Chef-owner Brett Emerson’s cooking is heavy on seafood and pork, attuned to the seasons, and popping with bold flavor combinations well-suited to chilly bottles of cava and Rioja from the expertly compiled wine list. Pulpo salad---octopus slivers with fennel, carrots, black olives, pickled lemons and cilantro---practically dances across the plate. A pork belly bocadillo with harissa aïoli looks and tastes like a devilish slider. The sourcing from small-batch purveyors, ever-changing menu and hungry crowds contribute to the kitchen's tendency to run out of ingredients for a dish or two over the course of an evening. Thankfully, Contigo's consistency assures that nearly all alternatives will excite just as much.
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