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Cotogna sits in San Francisco’s historic Jackson Square and brings a rustic, lively energy as the sibling to the three-Michelin-starred Quince. Chef Michael Tusk leads the restaurant, which celebrates the Italian trattoria spirit. The smell of wood-fired pizzas and spit-roasted meats fills the space. Cotogna’s approach centers on the Italian idea of materia prima, meaning a dish is only as good as its ingredients. This philosophy shapes a menu that follows the seasons of Northern California.
The Sustainability Print:
Cotogna has strong environmental efforts.
Farm to table:
They partner with Fresh Run Farm in Bolinas, one of the oldest certified organic farms on the West Coast. This 25-acre farm serves as Cotogna’s private pantry, where Chef Tusk and farmer Peter Martinelli work closely together.
Minimize waste:
The kitchen sends its organic scraps back to the farm to become compost, which then helps grow the next season’s crops. This closed-loop system helped Quince & Co. earn one of the first Michelin Green Stars.
The Pine Gulch Watershed Project:
Through its partnership with Fresh Run Farm, Cotogna supports innovative water conservation, such as the Pine Gulch Creek Watershed Enhancement Project, which captures stormwater for irrigation to protect local salmon and steelhead trout populations.
Feed the Future:
The Tusk family’s commitment to the industry’s future is codified through their non-profit, Feed the Future. Originally founded to support employees and suppliers during the pandemic, the organization now focuses on creating a sustainable, climate-resilient food ecosystem by strengthening bonds between local growers and the community.
The “Whole-System” Approach:
From sourcing whole animals to allow for nose-to-tail butchery.
Cotogna sets a high standard for lasting sustainability. By combining the old tradition of wood-fired cooking with modern ecological care, Chef Tusk shows that casual dining can be just as environmentally responsible as fine dining. Whether joining San Francisco’s zero-waste efforts or supporting Marin County’s organic farms, Cotogna is a model for how a restaurant can care for its city and countryside.
