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What makes Tadich’s Cioppino the best?


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What makes Tadich’s Cioppino the best?

Krys | Feb 26, 2005 11:20 PM

… and have you eaten it anywhere else for comparison?

The USRG Food Glossary has the following definition:

“Cioppino is an Italian seafood specialty, a kind of fish stew. You can get a good dish at the Tadich Grill.”

So it seems this is the standard by which all versions are defined. Why?

I have also been wondering about what makes a good Cioppino in general and started a thread on the general board.


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