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Restaurants & Bars 2

Cottage Eatery, Tiburon...Wow!

MSK | May 5, 200811:30 AM

We have a new Gem in the county!

Stopped by Fri. night to this new, unpretentious, un-touristy local. It's on Main St. but around the corner and down the street from the waterside restaurants we are most familiar with. It is a "cottage" which I guess has had many incarnations.

The evening we visited, it was filled with what appeared to be Tiburon locals since many of the diners at different tables knew each other. We overheard many of them saying "Third times a charm" and "So nice to add this to the neighborhood." (It's a small room and not difficult to overhear when tables are talking from one to the other). This evening hosted an older crowd that seemed like they truly want this venture to succeed and stay around for a while.

Decor is simple and relaxing to look at. It's run by a husband and wife team similar in caliber to AVA and Marche au Fleurs in San Anselmo and Ross. You can tell there's an attention to detail in the planning. The staff was friendly and very helpful. It's always great when they are excited about the menu items.

We looked at the menu outside and hesitated at first since there did not seem to be many choices we were interested in. But...we are glad we continued through the door as on a second look, the preparations and descriptions were so different, we eventually could not decide between many menu items.

Instead of a salad we choose the Grilled baby octopus, citrus, panelle, chickpeas, smoked aioli and the Beet ravioli with poppy seeds and butter appetizers. The Octopus tentacles were crispy, salty and warm as they sat on the cooler citrus pieces and chicpeas. The raviolis were delicate and out of this world! Gotta love beets!

SO had the seared Ahi. I discouraged that choice since it's a dish that's offered so many other places. All I can say is that he was enjoying it so much that he was uncharacteristically reluctant to share. I only had a very small bite so I am unable to describe the individual ingredients but I can agree that it was unlike many an Ahi on other menus.

I choose Crispy suckling pig, Umbrian lentils, braised romaine, tomato, saba. I have a feeling this is a signature dish due to the server's description of it's lengthy preparation. The large square of roasted, then pressed and finally seared pork softly fell apart on the bed of lentils and greens. The roasted tomatoes added a hint of sweetness.

We finished it off with a delicate Chocolate custard tart with caramel ice cream.

They offer an interesting wine list where it was not difficult to find selections in a reasonable price range.Pasta is made in-house and we were informed that the chef enjoys making it so there will usually be some on the menu.The recipes seem to be inspired by a Tuscan/Rustic French influence and we are excited to see how the menu changes with the seasons.

Lastly, while looking at the website, I was amused and thrilled to see their "In the News" link to include quotes from Bunrab. Now I know they are playing to the right audience!

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