Cuisine:

• Others
• Spanish
• Fast Food and Hamburgers
• Californian

Contigo Description:
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 that will forever alter a diner's sense of the oft-maligned saltwater forage fish---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 highlight their 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 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 any alternatives will excite just as much.


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