Brett Emerson at Contigo

Bio

Brett Emerson is the chef/co-owner of Contigo and the soon-to-be Barceloneta. He inherited his love of food from his mother, a proud New Yorker, and his grandmother, a refined New Englander. After attending the California Culinary Academy, he cooked at Greens. He then cooked at smaller chef-owned restaurants before opening his own restaurant.

Accolades

  • Bib Gourmand
    Michelin Guide
  • Three Stars
    San Francisco magazine
  • Where to Go Next: San Francisco
    Food & Wine
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Contigo
    1320 Castro St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Brett Emerson reviews  at post.venue.name
"The King 👑"
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Chef Brett Emerson reviews  at post.venue.name
"Amazing sweet local spot prawns from @hhfreshfishco, cooked in cast iron on sea salt."
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Chef Brett Emerson reviews  at post.venue.name
"Knoll Farms green garlic 💚"
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Chef Brett Emerson reviews  at post.venue.name
"Smashed pumpkin toasts with wild mushrooms, caramelized onions and shaved idiazábal cheese. The secret to their deliciousness is the marina di chioggia squash from Marty at Allstar Organics."
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Chef Brett Emerson reviews  at post.venue.name
"Come warm up with a coca (Catalan flatbread) from our wood fired oven and a carafe of red Priorat. 🌧-->🔥🍕🍷"
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Chef Brett Emerson reviews  at post.venue.name
"Tapas at Contigo. These three guests started off their meal well! Bacon wrapped dates, oxtail hamburguesitas, croquetas, sardine-avocado toasts, a gilda and an anchovy-fresh cheese montadito."
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From My Menu

Chef Loretta Keller reviews Stuffed pequillo peppers at Contigo
$$$ | Spanish/Portuguese
Noe Valley
1 Review
"The pequillo peppers stuffed with oxtail and beef cheek at this lovely little neighborhood restaurant are wonderful, rich and slightly smoky creations—something I crave on a foggy San Francisco evening. They're not always on the menu, so call ahead."
Chef Arnold Eric Wong reviews Tapas tasting menu at Contigo
$$$ | Spanish/Portuguese
Noe Valley
1 Review
"Contigo serves the most uncomplicated, straight-forward Catalan-style cuisine. Every tapas dish is simple, tasty, and so reminiscent of Spanish culture."
Chef Bridget Batson reviews Local xipirons (squid) a la planxa at Contigo
$$$ | Spanish/Portuguese
Noe Valley
1 Review
"They put a fun spin on the classic arròs negre by using the squid ink in the rice. It's topped with perfectly cooked, tender calamari, chorizo, and artichoke and finished off with a drizzle of tangy aioli."
Chef Loretta Keller reviews Tripe w/ chorizo & chickpeas at Contigo
$$$ | Spanish/Portuguese
Noe Valley
1 Review
"This is a dish I always crave so much, I sometimes have it once or twice a week. This place is always busy, but you can often grab a spot at the counter and watch the team at work! Contigo's wood oven-baked chickpeas in the cazuela are fabulous because they are layered with so much flavor, with just the right amount of smokiness from the oven and the Spanish paprika. The chickpeas are perfectly cooked, tender, sweet, and meaty. It’s a great dish to share while making your way through the menu."