Esquire Magazine
"The pastas are all radiant, from the most delicate fagotelli with ricotta and flowering blossoms to the triangoli with corn and chives. A fearsome rotisserie grill turns out sizzling Gulf prawns with a watermelon panzanella salad. You'd swear Tusk learned all this from his Italian grandmother."


San Francisco Chronicle

“I can't remember when I've had better pork, roasted on the spit and then carved into thick, juicy slabs, infused with smoke, fennel and hot peppers that seem to seductively prick the tongue. If you're lucky, you'll get one of the salty, crusty bones.” - Michael Bauer


California all' italiana

"It is interesting to note that a chef's skills can replicate a style better than many of the originals. A little corner of Italy in San Francisco, outside of the common place or cliché."


7x7 magazine

"On a cold winter’s night, how could you not want to dip into a shellfish stew with grilled bread swiped with aioli? Or a creamy mess of burrata with chopped chicories followed by spit-roasted pork with fennel and satsumas? You’ll want both pizza and pasta. This is not heady food. It speaks straight to your stomach." - Sara Deseran



15 Minutes with Chef Michael Tusk - November 2013


Cotogna Sformato Puts Artichoke 1st - September 2013


Esquire Magazine
Best New Restaurants in America 2011 – November 2011