There are tons of restaurants on my wish list but I was able to cross off another one tonight when we dined at Cotogna.

When I was still eating pasta tasting menus a couple years ago, we had a fantastic meal at Quince, the fancier restaurant owned by Michael and Lindsay Tusk. I’ve been pining to eat at Cotogna for months because it’s a casual (i.e. more kid-friendly) dining spot that features an incredible wood-burning grill and rotisserie. However, the true tipping point for me was this glowing review by Brian Boitano. WWBBD is my mantra.

(Sadly, there was no Brian Boitano sighting tonight but I did spy chef extraordinaire Charles Phan dining in the corner.)  

Armed with iPads, we came here for an early dinner with the kids.

I’m not gonna lie, we ordered a margherita pizza for the kids…

…but Fitbomb and I ordered more Paleo-friendly fare.

We started out with yellowtail crudo with espelette pepper & lime…

…and “Coppa di testa” (a.k.a. head cheese) with citrus salad.

Both items came with unannounced grains (tiny croutons on the crudo and a couple slices of toasted bread with the head cheese) but we just ate around them.

For our entrees, we shared spit roasted pork loin with fennel and chili…

…and rabbit leg and confit with artichokes and olives.

To accompany the meats, we ordered a plate of sautéed spinach and Calabrian chili…

…and roasted sunchokes with cipollini onions.

The pork was PHENOMENAL – charred and spicy on the exterior and juicy and flavorful on the interior.

The platter came with pea shoots and green peas so we ate the shoots and left the peas on the plate.

The rabbit was also delicious. I know this is a total cliché but it tastes like chicken, only 1000x better. I even gnawed on the bones like a good cavegirl.

Parking is relatively easy (we found some right around the corner) and the service was wonderful and relaxed. I can’t wait to return!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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