Favorites in SF: Why I Love Coqueta (Restaurant Review)

I've been to Coqueta four times and it always amazes me how they continue blow my mind away each time I dine there. Michael Chiarello has done such a great job of representing the Spanish culture in such a vibrant and delicious way. The presentation is beautiful.  The service is excellent. The drinks are unique - some fantastic, some that I can pass on. The restaurant overall is superb. 

Even after eating a gigantic feast that makes me feel completely stuffed (which is what usually happens), I find myself craving for Coqueta again the next day. I can't get enough of this place. 

I've tried nearly 70-80% of the dishes on their standard menu, excluding the cheese or sandwich items since I'm not a fan of Spanish cheeses. 

Paella the classic, made with bomba rice, jamón serrano-shellfish broth, caramelized root vegetables,chorizo, gulf prawns, clams, and lemon aioli 

Paella the classic, made with bomba rice, jamón serrano-shellfish broth, caramelized root vegetables,chorizo, gulf prawns, clams, and lemon aioli 

Here's the list of all items that I've had at Coqueta. I've enjoyed every single dish I've had but do have some that I can't live without, so I will mark all of my favorite must-have dishes with three asterisks (***). 

Last Updated 1.13.14

  • Jamón Ibérico de Bellota ***
  • Pintxos - house cured boquerones: White anchovies, olives, pearl onions, and guindilla pepper
  • Pintxos - chorizo roasted artichokes, and piquillo pepper
  • Pintxos - quails egg “Diablo,” pickled mustard seed, and jamón Serrano *** love the runny yolk! 
  • Pintxos - baby beets, Caña de Cabra cheese, citrus, and spring onion a la plancha
  • Patatas Bravas: Freshly dug, crispy new potatoes, lightly smoked, bravas salsa and garlic aioli
  • Chicken and English pea croquetas with cured cara-cara orange ***
  • Sunny side-up egg with shrimp, crispy potato, and chorizo dressing ***
  • Wood-grilled octopus with fingerling potatoes, pimentón, and olive oil ***
  • Whole Monterey calamari on the plancha with onion jam and squid ink aioli
  • Grilled albóndigas duck and pork meatballs with tart cherry and tempranillo pureé and crisp shallots ***
  • Grilled beef short-ribs catalan style with fino sherry-chocolate glaze, pomegranate, and seville orange 
  • Arroz con seta, similar to a risotto with mushrooms***
  • Red kale ensalada with roasted squash, fuyu persimmons, roasted pumpkin seeds, and warm rancho gordo chickpea dressing ***
  • “Gaucho” bone-in 32 oz. natural beef ribeye with aromatic moorish pepper ***
  • Pluma Ibérico de Bellota pork shoulder loin with honey-chili glaze ***
  • Paella the classic, made with bomba rice, jamón serrano-shellfish broth, caramelized root vegetables, chorizo, gulf prawns, clams, and lemon aioli ***
  • Vineyard greens: Catalan style, caper-raisin puree with raisins, pine nuts, and garlic
  • House-cured white anchovies
  • Clam & mussel escabeche 
  • Roasted Marcona almonds 
  • Churros with chocolate
  • Flan
  • Apple tart with blue cheese ice cream
  • Sheeps milk cheesecake pops ***

Here are some photos I've taken while dining at Coqueta. I hope you enjoy the food porn: 

“Gaucho” bone-in 32 oz. natural beef ribeye with aromatic moorish pepper

“Gaucho” bone-in 32 oz. natural beef ribeye with aromatic moorish pepper

Patatas Bravas: Freshly dug, crispy new potatoes, lightly smoked, bravas salsa and garlic aioli 

Patatas Bravas: Freshly dug, crispy new potatoes, lightly smoked, bravas salsa and garlic aioli 

Jamón Ibérico de Bellota 

Jamón Ibérico de Bellota 

Grilled beef short-ribs catalan style with fino sherry-chocolate glaze, pomegranate, and seville orange

Grilled beef short-ribs catalan style with fino sherry-chocolate glaze, pomegranate, and seville orange

Grilled albóndigas duck and pork meatballs with tart cherry and tempranillo pureé and crisp shallots

Grilled albóndigas duck and pork meatballs with tart cherry and tempranillo pureé and crisp shallots

Pluma Ibérico de Bellota pork shoulder loin with honey-chili glaze

Pluma Ibérico de Bellota pork shoulder loin with honey-chili glaze

Wood-grilled octopus with fingerling potatoes, pimentón, and olive oil 

Wood-grilled octopus with fingerling potatoes, pimentón, and olive oil 

Whole Monterey calamari on the plancha with onion jam and squid ink aioli

Whole Monterey calamari on the plancha with onion jam and squid ink aioli

Churros with chocolate dipping sauce

Churros with chocolate dipping sauce

Eat here. You know you want to. 

Coqueta, The Embarcadero, Pier 5. San FranciscoCA 94105

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