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Coqueta

Coqueta

Spanish Restaurant$$$$
Northern Waterfront, San Francisco
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Coqueta
8.9/10
1,010
ratings
Photos1,147 Photos
MenuMenu
Lunch 16Dinner 19Bar 7
Al Principio Y Al Final / to Start, to Finish​: Embutidos / Sliced, Cured Meats
Jamon Serrano
12.00
House cured
Fuet
6.00
House cured
El Plat Cap
26.00
Chef’s selection of cured meats served with picos and pan de cristal con tomate
Jamon Iberico De Bellota
29.00
Imported
Chorizo
6.00
House cured
Al Principio Y Al Final / to Start, to Finish​: Quesos / Iberian Cheeses
Valdeon
Semi-soft, cow, blue
Manchego
Firm, sheep, Spain
El Gran Plat Cap
38.00
Chef’s​ grand selection of cured meats and cheeses. Served with membrillo, marcona almonds, extra virgin olive oil tortas, and pan de cristal con tomate
House Cured Boquerones
White anchovies, olives, pearl onions, and guindilla pepper
Jamon Serrano
Manchego, and apricot-sherry conserva
Cana De Cabra
Soft, goat
El Plat Cap De Queso
16.00
Chef’s selection of iberian cheeses. Served with membrillo, marcona almonds, and extra virgin olive oil tortas
Pintxos Trio
7.00
Three bite-size skewers
Chorizo
Roasted artichokes, and piquillo pepper
Tapas Frías / Cold Tapas​
House-Cured Spanish Olives
3.00
House-Cured White Anchovies
4.00
Tortilla “Andres”
7.00
With sweet onion, organic potato, and piquillo pepper alioli
Roasted Marcona Almonds
3.00
Baby Beets
8.00
With sausalito watercress, beet vinagreta and tierra, and cabrales blue cheese snow
White Gazpacho
7.00
With marcona almonds, grapes, syrah reduction, and syrah-grapeseed oil
Ensaladas Y Bocadillos / Salads and Sandwiches​
Olive Oil Poached Salmon
14.00
Arugula and whole citrus salad, fingerling potatoes, and green olives
Apple and Pear Ensalada
12.00
Grilled fall greens, garnacha poached pears, jamon serrano bits, and candied hazelnuts
Red Kale Ensalada
13.00
With​ roasted squash, fuyu persimmons, roasted pumpkin seeds, and warm rancho gordo chickpea dressing
House-Cured Chorizo Sandwich
10.00
With manchego and tomato fresco
Montaditos / Open-Faced Sandwiches​
Pan Con Tomate
5.00
Cristal bread and tomato fresco
Mar Y Montana, Sea and Mountain
14.00
Iberico lardo gently melted over sea urchin with jamon iberico de bellota
Smoked Salmon
8.00
With queso fresco and truffle honey
Tapas Calientes / Hot Tapas​
Patatas Bravas
8.00
Freshly dug, crispy new potatoes, lightly smoked, bravas salsa and garlic alioli
Roasted Padron Peppers
8.00
With jamon serrano and sherry vinegar
Sunny Side-Up Egg
13.00
With shrimp, crispy potato, and chorizo dressing
Grilled Razor Clams
14.00
With salsa verde and meyer lemon based on scarce availability
Wood-Grilled Octopus
12.00
With fingerling potatoes, pimenton, and olive oil
Grilled Beef Shortribs
15.00
Catalan style with fino sherry-chocolate glaze, pomegranate, and seville orange
Chicken and English Pea Croquetas
9.00
With​ cured cara-cara orange
Gambas Al Negro
Olive oil poached head-on gulf prawns with black garlic and chili 14
Whole Monterey Calamari on the Plancha
10.00
With onion jam and squid ink alioli
Crispy Shrimp
12.00
And chickpea flour pancake with saffron alioli
Grilled Albondigas
12.00
Duck and pork meatballs with tart cherry and tempranillo puree and crisp shallots
Raciones Y Verduras / Larger, Family Style and Market Vegetables​: La Brasa / From the Wood Grill
Gaucho” Bone-in 32 Oz. Natural Beef Ribeye
20 per person
With aromatic moorish pepper, serves 4
Pluma
38.00
Iberico de bellota pork shoulder loin with honey-chili glaze
Canary Island ‘Wrinkly’ New Potatoes
6.00
With mojos verde
Whole Grilled Branzino
30.00
With green olive and preserved meyer lemon salsa
Vineyard Greens Catalan
8.00
Style, caper-raisin puree with raisins, pine nuts, and garlic
Raciones Y Verduras / Larger, Family Style and Market Vegetables​: Arroz & Paella / Spanish Rices
Arroz Cremosa
24.00
Slowly cooked bomba rice with day boat scallops a la plancha and summer squash with blossoms
Paella
40.00
The classic, made with bomba rice, jamon serrano-shellfish broth, caramelized root vegetables, chorizo, gulf prawns, clams, and lemon alioli, serves 2
Cerveza / Beer​
Moritz Lager
5.00
Barcelona, catalonia
Coqueta Bomba Rice Ale
5.00
On draft
Estrella Damm Inedi
22.00
16.9oz Barcelona, catalonia, Spain
Rodenbach Flemish Sour Ale
6.00
Belgium
Estrella Damm Lager
6.00
Barcelona, catalonia, Spain
Estrella Damm Dura
7.00
Barcelona, catalonia, Spain
Sidra / Hard Cider​
Murray's Cyder
22.00
24.6oz Ncider, sonoma, CA
Tilted Shed Ciderworks
10.00
Gravivas cider, forestville, CA
Sutton Cellars, Asturias Style, Draft
7.00
Dogpatch, sf, CA.
Isastegi
11.00
Azur, basque country, Spain
Refrescos / Soft Libations​
J and T
5.00
Juniper,​ lime, fever tree mediterranean tonic
Almond Joy
4.00
Almond, honey, fig, fever tree tonic
Fever Tree Mediterranean Tonic or Lite
4.00
Old Fashion Sprite
4.00
Limonada
3.00
Roasted sparkling lemonade, rosemary, seasonal fruit
Housemade Tonic
3.00
Anise
Cola Mexicana
4.00
Diet Coke 8Oz
3.00
Cocteles Inspirados / Sf Inspired Cocktails​
The Castro
12.00
Espolon tequila blanco, curacao, fino sherry, fresno pepper, lime
Farmer's Market Punch
12.00
Blanco tequila, roasted pumpkin, white chocolate, mallorca sea salt
Grey Salt Margarita
12.00
Azul centenario blanco tequila, lime, grey salt “air”
Presidio
11.00
Belvedere vodka, lemon, almond, fig, farm egg, peychaud’s bitters
Mojito ‘Costa Brava’
12.00
Mint​ charged white rum, lime, minted cane sugar, tarragon-lime ‘air’
Sangria / SangríA​
Red Wine
9.00 - 36.00
Orange
9.00 - 36.00
Ginger
9.00 - 36.00
Chamomile and Local Apples - Our Own Recipe
9.00 - 36.00
Made in large batches, flash pasteurized and kegged for freshness
Manzanilla Sherry
9.00 - 36.00
Lemon
9.00 - 36.00
Berries
9.00 - 36.00
Gintonic / Spanish Gin & Tonics​
Barça Gintonic
12.00
Bloom london dry gin, fever tree tonic, grapefruit
Tariff
12.00
Jamon iberico infused gin, acorn and apricot tonic, orange, cava
Spanish Holiday
12.00
Square one botanical vodka bonal centlane quina, lemon, soda
Conquistador
12.00
Nolets gin, anise tonic, apple-celery juice, spiced fennel salt rim, lemon ice
English Armada
12.00
Ferreira white port, ginger, lemon, and cucumber pimm’s punch, fever tree tonic
Galleon
12.00
Hayman’s old tom gin, huckleberry-pomegranate shrub, acorn and apricot tonic
Porrons / Traditional Spanish Party Pitcher​
500ml... to pass around, vale
Clara
17.00
Estrella dam, rosemary lemon soda, orange bitters
Rebujito
17.00
Manzanilla sherry and roasted orange soda
Kalimotxo
17.00
Cola​ mexicana, red sangría, cinnamon…a basque favorite
Al Principio Y Al Final / to Start, to Finish​: Embutidos / Sliced, Cured Meats
Jamon Serrano
12.00
House cured
Fuet
6.00
House cured
El Plat Cap
26.00
Chef’s selection of cured meats.Served with picos and pan de cristal con tomate
Jamon Iberico De Bellota
29.00
Imported
Chorizo
6.00
House cured
Al Principio Y Al Final / to Start, to Finish​: Quesos / Iberian Cheeses
Valdeon
6.00
Semi-soft, cow, Spain, blue
Manchego
6.00
Firm, sheep, Spain
Cana De Cabra
6.00
Soft, goat, Spain
Al Principio Y Al Final / to Start, to Finish​
El Plat Cap De Queso
16.00
Chef’s selection of iberian cheeses served with membrillo, marcona almonds, and extra virgin olive oil tortas
El Gran Plat Cap
38.00
Chef’s​ grand selection of cured meats and cheeses served with membrillo, marcona almonds, extra virgin olive oil tortas, and pan de cristal con tomate
Al Principio Y Al Final / to Start, to Finish​: Pintxos / Bite-Size Skewers
House Cured Boquerones
2.50
White anchovies, olives, pearl onions, and guindilla peppers
Jamon Serrano
2.50
Manchego, and apricot-sherry conserva
Quails Egg “Diablo”
2.50
Pickled mustard seed, and jamon serrano
Chorizo
2.50
Roasted artichokes, and piquillo peppers
Baby Beets
2.50
Cana de cabra cheese, citrus, and spring onion a la plancha
Tapas Frías / Cold Tapas​
House-Cured Spanish Olives
3.00
House-Cured White Anchovies
4.00
Baby Beets
8.00
With sausalito watercress, beet vinagreta and tierra, and cabrales blue cheese snow
White Gazpacho
7.00
With​ marcona almonds, grapes, syrah reduction and syrah-grapeseed oil
Roasted Marcona Almonds
3.00
Apple and Pear Ensalada
10.00
Grilled fall greens, garnacha poached pears, jamon serrano bits, and candied hazelnuts
Tortilla “Andres”
7.00
With sweet onion, organic potato, and piquillo pepper alioli
Red Kale Ensalada
11.00
With roasted squash, fuyu persimmons, roasted pumpkin seeds, and warm rancho gordo chickpea dressing
Montaditos / Open Faced Sandwiches​
Pan Con Tomate
5.00
Cristal bread and tomato fresco
Smoked Salmon
8.00
With queso fresco and truffle honey
Con Jamon Serrano
10.00
Mar Y Montana, Sea and Mountain
14.00
Iberico lardo gently melted over sea urchin with jamon iberico de bellota
Tapas Calientes / Hot Tapas​
Patatas Bravas
8.00
Freshly dug, crispy new potatoes, lightly smoked, bravas salsa, and garlic alioli
Roasted Padron Peppers
8.00
With​ jamon serrano and sherry vinegar
Sunny Side-Up Egg
13.00
With shrimp, crispy potato, and chorizo dressing
Grilled Razor Clams
14.00
With salsa verde and meyer lemon based on scarce availability
Wood-Grilled Octopus
12.00
With fingerling potatoes, pimenton, and olive oil
Grilled Beef Shortribs
15.00
Catalan style with fino sherry-chocolate glaze, pomegranate, and seville orange
Chicken and English Pea Croquetas
9.00
With cured cara-cara orange
Gambas Al Negro
14.00
Olive oil poached head-on gulf prawns with black garlic and chili
Whole Monterey Calamari on the Plancha
10.00
With onion jam and squid ink alioli
Crispy Shrimp
12.00
And chickpea flour pancake with saffron alioli
Grilled Albondigas
12.00
Duck and pork meatballs with tart cherry and tempranillo puree and crisp shallots
Raciones Y Verduras / Larger, Family Style and Market Vegetables​: La Brasa / From the Wood Grill
“Gaucho” Bone-in 32 Oz. Natural Beef Ribeye
20 per person
With aromatic moorish pepper, serves 4
Pluma
38.00
Iberico de bellota pork shoulder loin with honey-chili glaze
Canary Island ‘Wrinkly’ New Potatoes
6.00
With mojos verde
Whole Grilled Branzino
30.00
With green olive and preserved meyer lemon salsa
Vineyard Greens
8.00
Catalan style, caper-raisin puree with raisins, pine nuts, and garlic
Raciones Y Verduras / Larger, Family Style and Market Vegetables​: Arroz & Paella / Spanish Rices
Arroz Cremosa
24.00
Slowly cooked bomba rice with day boat scallops a la plancha and summer squash with blossoms
Don’T Miss Out
10.00
Warm pimenton chocolate cake with tamarind crema and candied marcona almonds, order now (20 minutes to prepare)
Paella
40.00
The classic, made with bomba rice, jamon serrano-shellfish broth, caramelized root vegetables, chorizo, gulf prawns, clams, and lemon alioli, serves 2 please allow 30-40 minutes to prepare
Refrescos / Soft Libations​
J and T
5.00
Juniper, lime, fever tree Mediterranean tonic
Almond Joy
4.00
Almond, honey, fig, fever tree tonic
Fever Tree Mediterranean Tonic or Lite
4.00
Old Fashion Sprite
4.00
Limonada
3.00
Roasted sparkling lemonade, rosemary, seasonal fruit
Housemade Tonic
3.00
Anise
Cola Mexicana
4.00
Diet Coke 8Oz
3.00
Cerveza / Beer​
Moritz Lager
5.00
Barcelona, catalonia
Coqueta Bomba Rice Ale
5.00
On draft
Estrella Damm Inedit, 16.9Oz
22.00
Barcelona, catalonia, Spain
Rodenbach Flemish Sour Ale
6.00
Belgium
Estrella Damm Lager
6.00
Barcelona, catalonia, Spain
Estrella Damm Dura
7.00
Barcelona, catalonia, Spain
Sidra / Hard Cider​
Murray's Cyder, 24.6Oz
22.00
Ncider,​ sonoma, CA
Tilted Shed Ciderworks
10.00
Gravias cider, forestville, CA.
Sutton Cellars, Asturias Style, Draft
7.00
Dogpatch, sf, CA
Isastegi
11.00
Azur, basque country, Spain
Gintonic / Spanish Gin & Tonics​
Barca Gintonic
12.00
Bloom london dry gin, fever tree tonic, grapefruit
Tariff
12.00
Jamon iberico infused gin, acorn and apricot tonic, orange, cava
Spanish Holiday
12.00
Square one botanical
Conquistador
12.00
Nolets gin, anise tonic, apple-celery juice, spiced fennel salt rim, lemon ice
English Armada
12.00
Ferreira​ white port, ginger, lemon, and cucumber pimm’s punch, fever tree tonic
Galleon
12.00
Hayman’s old tom gin, huckleberry-pomegranate shrub, acorn and apricot tonic
Cocteles / Inspirados Sf Inspired Cocktails​
The Castro
12.00
Espolon tequila blanco, curacao, fino sherry, fresno pepper, lime
Engine Co. 5
12.00
Bourbon, tobacco infused cream sherry, lemon, zurracapote
Championship “Policy”
12.00
JW black, carpano antica, barrel aged bitters, casa piena barrel smoke
Presidio
11.00
Belvedere vodka, lemon, almond, fig, farm egg, peychaud’s bitters
Farmer's Market Punch
12.00
Blanco tequila, roasted pumpkin, white chocolate, fall spices, cava, mallorca sea salt
Death to the Summer of Love
10.00
“Hippie juice”- house-made hemp milk, dandelions, absinthe, spanish brandy, cava
Sangria / Sangria​
Red Wine
9.00 - 36.00
Orange
9.00 - 36.00
Ginger
9.00 - 36.00
Chamomile
9.00 - 36.00
Manzanilla Sherry
9.00 - 36.00
Lemon
9.00 - 36.00
Berries
9.00 - 36.00
Local Apples
9.00 - 36.00
Our own recipe made in large batches, flash pasteurized and kegged for freshness
Cocteles Vanguardia / Modern Cocktails​
The Sun Never Sets
11.00
Licor 43, tequila 123 anejo, lime, fresh pressed pineapple juice, mezcal – pineapple espuma brulee
Spanish Golden Ale
11.00
Ransom old tom gin, fever tree Mediterranean tonic, amontillado sherry, chocolate bitters, gold, lemon espuma
Mojito “Costa Brava”
12.00
Mint​ charged white rum, lime, minted cane sugar, tarragon-lime ‘air’
Grey Salt Margarita
12.00
Azul​ centenario blanco tequila, lime, grey salt ‘air’
Porrons / Traditional Spanish Party Pitcher​
500ml... to pass around, vale
Clara
17.00
Estrella dam, rosemary lemon soda, orange bitters
Sidra
13.00
Sutton​ cellers austurian style cider, dogpatch sf
Rebujito
17.00
Manzanilla sherry, roasted lemon and cinnamon soda
Kalimotxo
17.00
Cola mexicana, red sangría, cinnamon…a basque favorite
Cocteles De Jerez / Sherry Cocktails​
El Cazador
9.00
Oloroso sherry, campari, lime, honey
Adonis
9.00
Manzanilla, punt e mes, chuncho bitters
Andalucia
10.00
Cream sherry, nocino walnut liqueur, sherry vinegar, manchego, golden raisins
Picotear / to Eat Between Meals​
El Plat Cap De Queso
16.00
Chef’s selection of iberian cheeses served with membrillo, marcona almonds, and extra virgin olive oil tortas
El Gran Plat Cap
38.00
Chef’s grand selection of cured meats and cheeses served with membrillo, marcona almonds, extra virgin olive oil tortas, and pan de cristal con tomate
House Cured Boquerones
White anchovies, olives, pearl onions, and guindilla peppers
Jamon Serrano
Manchego, and apricot-sherry conserva
El Plat Cap
26.00
Chef’s selection of cured meats served with picos and pan de cristal con tomate
Pintxos
7.00
One of each bite-size skewer
Chorizo
Roasted artichokes, and piquillo peppers
Plate of Olives and Almonds
5.00
Chiarello manzanilla olives and roasted marcona almonds
Montaditos and Bocadillos / (Open-Faced) Sandwiches​
Pan Con Tomate
5.00
With cristal bread and tomato fresco
Smoked Salmon
8.00
With​ queso fresco and truffle honey
Con Jamon Serrano
10.00
House-Cured Chorizo
5.00
With manchego and tomato fresco
Tapas Frias / Cold Tapas​
Apple and Pear Ensalada
10.00
Grilled fall greens, granacha poached pears, jamon serrano bits, and candied hazelnuts
Red Kale Ensalada
11.00
With roasted squash, fuyu persimmons, roasted pumpkin seeds, and warm rancho gordo chickpea dressing
Tortilla “Andres”
7.00
With sweet onion, organic potato, and piquillo pepper alioli
Tapas Calientes / Hot Tapas​
Patatas Bravas
Freshly dug, crispy new potatoes, lightly smoked with bravas salsa and garlic alioli
Roasted Padron Peppers
8.00
With jamon serrano and sherry vinegar
Whole Monterey Calamari on the Plancha
10.00
With​ onion jam and squid ink alioli
Chicken and English Pea Croquetas
9.00
With cured cara-cara orange
Sunny Side-Up Egg
12.00
With shrimp, crispy potato, and chorizo dressing
Grilled Albondigas
12.00
Duck and pork meatballs with tart cherry - tempranillo puree and crisp shallots
Postre / Desserts​
Asturian Apple Pie
9.00
With cabrales blue cheese ice cream
Flan Espanola
9.00
With fennel-citrus fritura
Churro ‘Fantasia
8.00
Crispy Spanish doughnuts with drinking chocolate and mixed berry powder
Strawberry-Plum Gazpacho
11.00
With ln2 frozen blood peach ‘neblina’
Postres Pequenos / Dessert Bites​
Manchego Cheesecake
4.00
With caramel popcorn
Trio De Pintxos
4.00
Salted caramel with pimenton, tomato gelatina with basil, and olives dulces with chocolate glaze
Pan Con Chocolate
4.00
Ice​ cream sandwich with olive oil ice cream

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Coqueta
5 the Embarcadero (at Broadway)
San Francisco, CA 94105
United States
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Coqueta means “flirt” or “infatuation” in Spanish, and represents Michael Chiarello and his team’s exploration and interpretation of Spanish Cuisine, wine and inspired cocktails, while highlighting the bounty of Northern California.
Clock icon
Open until 10:00 PM (Show more)
  • Mon
    • 3:00 PM–10:00 PM
  • Tue–Wed, Sun
    • 11:30 AM–10:00 PM
  • Thu–Sat
    • 11:30 AM–11:00 PM
Phone icon
(415) 704-8866
World Wide Web icon
Facebook icon
CoquetaSF
Twitter icon
@coqueta_sf
Instagram icon
@coquetarestaurants
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Make Reservation
Features
Credit Cards
Yes (incl. American Express)
Wi-Fi
Yes
Outdoor Seating
Yes
Food & Drink
Menus
Brunch, Lunch, Dinner, Happy Hour
Drinks
Wine, Full Bar, Cocktails
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