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Friday, September 19, 2008


Jack Everitt

(laughing) Nice PR!


Bravo...it is so nice to know I am not the only one eagerly anticipating a wonderful dining experience...


ye, ya, yu

We see the light at the end of the tunnel

Menos maaaaaaaaaallllll!!!!!!!!!



Jennifer Jeffrey

You go, Brett.


Very exciting, indeed!


Oh, how exciting! I've been following your restaurant saga for a while now, and the only thing that'll keep me from being there as soon as you open is... well, a plane ticket. I live in Boston. Sigh. Good luck!


Congrats! Super dope.

I live in LA but have been desperate to take a trip up the bay area, and when this happens I will be so so so excited to visit Contigo. Your food/restaurant philosophy is identical to mine - I'm already a fan.


Oh that's fantastic! Is it true? Do we only have one more month to wait?

Amy Sherman

If they said it, it must be true ;)

Ken H

Congratulations. I hope it's all true - booked my SF trip (from Philly) for mid-November and would love Contigo/Olallie to be my destination restaurant!


Great going, Brett! We are with you!


Looks like the restaurant is coming together! I love the wood paneling. Cant wait for a meal!

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  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
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