Cotogna

The younger sister to Michelin-starred Quince, chef Tusk's California-Italian hybrid is just as delicious and a little more laid back. Inside, Cotogna is industrial, but warm, with exposed brick walls and steel beams, a slatted wood ceiling and large picture windows. On the rustic but refined menu, find an array of antipasti, pastas, pizzas and secondi. Dishes like fava green and potato rotolo are made with seasonal produce from the restaurant's partner farm in Bolinas and pies like the maitake mushroom, celery root and savoy cabbage are made fresh in the kitchen's wood fired oven.