Meaty Times at Poggio in Sausalito

Tuscan porchetta every Monday through March. (Photo courtesy of Poggio)

Carnivores will want to head to picturesque Poggio for two marvelous meaty events.

First up, every Monday through March 30, the Italian restaurant will feature a Porchetta Dinner for $16 per person.

Executive Chef Peter McNee learned the Tuscan technique in Italy, in which a small pig is deboned and stuffed with herb sausage. Then, it is roasted in a wood-burning rotisserie until the skin is super crispy and the meat tender as can be.

Next, Feb. 3-7, the restaurant will host its second annual Gran Bollito Misto dinners. This extravaganza features a cart that rolls to your table with seven slowly simmered meats (such as tongue, brisket, veal breast, oxtail, and chicken) to choose from. A bevy of sauces accompany the mountain of meat.

Share and Enjoy
Print This Post
Tags »

Date: Friday, 30. January 2009 5:45
Trackback: Trackback-URL Category: Enticing Events, General, Meat, Restaurants

Feed for the post RSS 2.0 Comment this post


  1. 1

    Oh man, given the complaints I got for posting a photo of a few dead fish on my blog, my readers would flip if they saw this picture. Hopefully yours will be a little less squeamish…

  2. 2

    I need a teleporter so I can teleport myself to these places that have events on weeknights outside San Jose. You had me with the photo :)

  3. 3

    Mmmmmm….meat! Meaty, meaty, meaty meat. (Must be lunchtime.)

  4. 4

    I’m sure Meat Boy would approve!

  5. 5

    I want me some of that! Yum!

  6. 6

    That picture reminds me of the kabobs I had in Turkey and Greece.
    OOoh…The memories of flavor.

  7. 7

    Cheryl: Complaints about posting pics of dead whole fish? What is this world coming to? I mean, people do realize that meat comes from real animals, don’t they? Or have our plastic-wrapped, neatly cut fillets in the supermarket left us all delusional?

  8. 8

    Now that’s a pig! Reminds us of the pig pickings we’ve been to in North Carolina. Good ‘ol pork!

Submit comment

Current ye@r *