A two phase project with Michael and Lindsay Tusk, Quince’s initial design was undertaken while KRBS’s owner, Alec Bauer, was Lead Project Designer at MSN-RCD in Oakland, CA. Cotogna was subsequently completed under the KRBS name. In the interim, Alec was Project Manager during the kitchen build-out and installation working with East Bay Restaurant Supply, also in Oakland, CA.
Cotogna cooks from dual wood burning appliances: a MAM pizza oven and a Universo grill and rotisserie, all imported from Italy.
A unique approach in restaurant development, Quince and Cotogna share walk-ins, scullery and a pastry kitchen. They have separate guest entrances and are connected entirely through the back-of-house. Quince features a brilliant blue Bonnet Maestro range imported from Los Angeles’ shuttered L’Orangerie, whereas Cotogna cooks from dual wood burning appliances: a MAM pizza oven and a Universo grill and rotisserie, all imported from Italy. Interiors and architecture at Quince were by Olle Lundberg, Cotogna was undertaken design-build by Lindsay Tusk and Northern Sun Contractors.