Menu: Changes weekly if not daily
Chef Owners: Tom Rapp and Toshifumi Sakihara
Reservations not required but recommended --
A thirty seat dining room, forty odd seat courtyard, open kitchen, and a vegetable garden supplying the freshest baby greens and vegetables - all came into being by 2008 and the restaurant opened on May 22.
The food served at Cochineal is much as Ruth Reichl wrote about Restaurant Etats-Unis for the NY Times in 1993. We are still home cooks, still cooking simple food, still changing the menu daily, still paying attention to the inherent qualities of the raw ingredients. We are still in love with the wines of the world and maintain a list of some 250 bottles in a wide range of prices.
We have also have the continuing joy of watching a wonderful staff of very young and very native Marfans grow into an appreciation of what food can become and into an awareness of how skilled and competent they can become.
We have expanded the facilities to include an intimate cocktail bar.