Rustic Fare and Urban Vibes at Union Street’s Contrada Restaurant & Wine Bar
Mar 12, 2017 02:18PM
● By Fran Miller
Contrada bar. Photo by Mike Norquist
That spirited undercurrent is exactly what Contrada’s managing partners Dena Grunt and Mick Suverkrubbe sought to capture in working with designer Rachel Simone on the restaurant’s mood and design. Highlighting the juxtaposition of the San Francisco Bay Area's rustic elements with a touch of New York edge, they’ve achieved their goal. Large front windows open to Union Street’s urban energy; interior walls feature reclaimed Lost Coast redwood panels. Accents include brass Edison light fixtures, glam antique mirrors, and sleek grey Venetian plaster. A walnut bar, leather stained alder wood dining room tables, antique oak-inspired flooring, and riveted blackened steel along windows and floors add edgy polish. And that’s just the inside. Contrada’s bonus outdoor spaces include a twinkle-lit and heat lamp-warmed cedar deck that seats 40 for al fresco dining, and a wine garden with blue slate tile, plush greenery, and lounge furniture.
Though the aesthetics are a natural draw, Contrada’s true glory is its food. Chef Jason Tuley (formerly with Picco Restaurant and Pizzeria in Larkspur, and Oakland’s Parlour) heads the kitchen. He brings a rustic yet refined culinary artistry to his menu, showcasing wood-fired cookery, housemade pastas, and slow roasted meats. An avid hunter, forager and fisherman, Tuley exhibits a firm commitment to using quality ingredients and presenting them simply and elegantly in his signature Cal-Ital style. Menu items include Farro-Juniper Rigatoni with wild boar sugo and year-aged pecorino; Squid Ink Bucatini with Dungeness crab, chilis and smoked bread crumbs; Local Clam Pizza with Calabrian chili, wild nettle, cured lemon and tomato sauce; and Wood-Oven Grilled Romanesco with capers, charred lemon and bottarga. Generously portioned Antipasti selections can serve as preludes or main courses: Tuscan Chicken Liver Pate – a thick slice of grilled country bread slathered in smokey pate; prime beef brisket and Kurobuta pork shoulder Meatballs with tomato sugo and burrata, and Crispy Niman Ranch Pork Ribs, and Roasted Beet Salad, for instance.
The extensive wine list features sixteen reds and whites on tap, as well as a rotating roster of sparkling and regionally focused Italian wines by the glass from a sustainably-focused Cal-Italian bottle list. Eight local beers on tap, twelve by the bottle, and three unique, low ABV Italian-inspired cocktails round out the beverage offerings. The full menu is served at the front-of-house bar, as well as at four counter station seats overlooking the kitchen.
Contrada (named for the 17 contradas, or communities, that race annually in Siena's Palio) just recently appeased the brunch crowd with Saturday and Sunday offerings such as Soft Scrambled Farm Eggs with Josey Baker seeded toast and black truffles, Short Rib Hash with over easy farm eggs and smashed Zuckerman Farms potatoes, and House-Made Sausage with Anson Mills polenta, poached eggs, and tomato sugo. A selection of specialty brunch cocktails is punctuated by a classic peach Bellini, making a trip across the bridge worth the trek. * Make sure to take a pre or post meal walk along vibrant Union Street to fully appreciate the urban energy that Contrada so perfectly captures.
Contrada, 2136 Union St., San Francisco, is open six nights a
week for dinner 5 – 10pm, and is closed on Tuesdays. On Friday and Saturday
nights, the restaurant remains open until 12:30am, Brunch is served 12pm to 3pm
Saturdays and Sundays.