Poggio

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Chef Name: Peter McNee

Attire: Business Casual

Reservation Options: Suggested

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Checks: Not Accepted

Dining Info:

Terrace/Patio Dining

Extensive Wine List

Seasonal Menus

Take Out Meals

Valet Parking

Handicap Accessible

Additional Services:

Private Parties

Private Rooms

Banquet Facilities

Meeting Facilities

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San Francisco

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Hours:

Breakfast

Sunday - Saturday

6:30 am - 11:30 am

Lunch

Sunday - Saturday

11:30 am - 5:30 pm

Dinner

Sunday - Thursday

5:30 pm - 10:00 pm

Friday - Saturday

5:30 pm - 11:00 pm

Meals:

Breakfast

Lunch

Dinner

Cuisine:
Italian

777 Bridgeway

Sausalito, CA 94965

United States

Google Map

(415) 332-7771

www.poggiotrattoria.com

Poggio is a classic Italian trattoria with comfortable neighborhood charm and destination-caliber cuisine. Using the best available local ingredients and property-grown organic herbs and vegetables, the daily changing menu features soulful classics of Northern Italy, simply and earnestly prepared by hand. Poggio's organic garden is a steeply terraced plot overlooking the San Francisco skyline. (Poggio means "hill" in Italian.) It teems with watercress and peppercress, radicchio and Tuscan black kale, and a host of other Italian herbs and vegetables fed by sluices of cascading water.

Toscana may be where Chef Peter McNee began his love affair with Italian cuisine and culture, but it is in Sausalito where he keeps the forno burning. Surprising the palates of his guests, not only with his authentic northern Italian cuisine – some of which cannot be found outside Toscana, Peter’s passion beats at the heart of Poggio. With the Poggio organic garden at his fingertips and a wealth of firsthand Italian cooking experience, Peter has developed a style of his own at this rustic, northern Italian trattoria, serving seasonally inspired, simply prepared cuisine.

Before cultivating his fondness for Italian cooking in Tuscany, the Minnesota native – having graduated with a Bachelor of Arts degree in Economics – honed his skills in some of the Bay Area’s top restaurants. The chef’s west coast career began at the famed San Francisco restaurant Stars, where he cooked while attending the California Culinary Academy in 1999. At Stars, he moved up the ranks, garnering extensive knowledge of local produce while building relationships with local farmers at the green street market.

An interest in Napa Valley, the viniculture and its farming, prompted a two year stint as Sous Chef at Tra Vigne Restaurant in St. Helena. It was while he was at Tra Vigne that Peter realized he needed a more global perspective. “I had so many questions about the food I was cooking. I felt I needed to be asking the people who were responsible for creating the cuisine.” This thought inspired him to partake in a yearlong culinary pilgrimage to Italy in 2003.

While working in the regions of Toscana and Lombardia, Peter turned his passion into a quest to not just cook but understand, live and breath Italy. “It is difficult to really understand cuisine until one gains an understanding of another’s language, history and culture. The friends I’ve made, the time I spent is more valuable than any recipe I ever wrote down. It’s really more about the human connection created through food.”

Upon returning from Italy, Peter joined Poggio as Sous Chef and helped launch Poggio, establishing it as one of the Bay Area’s top restaurants. After becoming Executive Chef in April 2006, Peter returned to his roots at the local markets, taking full advantage of every season’s bounty. Today, he continues to draw from the Bay Areas farmer’s market, fresh local seafood and naturally raised meats.

Executive Chef Peter McNee has created a rustic, seasonally-inspired menu combing spit-roasted and slow braised meats, blistered Neapolitan pizzas, house-cured salume, homemade burrata and mozzarella, crisp organic insalate and housemade pasta paired with slow-cooked sugo. Peter has taken Sausalito’s darling and breaths life into her soul, from daily treks to their hillside organic garden for watercress, trips up north to forage for mushrooms, to traveling to Piemonte in search of his own prized tartufi bianchi (white truffles). “Honestly, you really can’t beat Sausalito, the people, the view and weather and great local ingredients from Marin. Where else do you have all this…except maybe Italy?”

“Having cooked in the Italian regions of Tuscany and Lombardy, Chef Peter McNee brings authenticity to a menu that incorporates the freshest Californian, Offerings such as light lamb and ricotta meatballs; a salad of persimmon, cracked almonds, autumn lettuces and goat cheese crostini; or spinach ricotta pillows with beef ragu are all enhanced with herbs and greens from their terraced garden.”

– 2011 Michelin Guide San Francisco