The food served at Cochineal is much as Ruth Reichl wrote about our previous restaurant Etats-Unis in New York City for the New York Times in 1993: we are still home cooks, still cooking simple food, still changing the menu frequently, 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.
Chef Owner: Tom Rapp
Chef de Cuisine: Eric Quintana
The Casita @ Cochineal
Upon arrival enjoy our gift of cold American champagne and let the relaxation begin. You can choose to cook in, dine out or have dinner catered by Cochineal to your own private casita and courtyard for parties of up to six persons.
Light fills the space through multiple skylights. Picture windows bring the big skies and outdoors in.
Decorated with custom furniture, photography and artwork, we have kept the decor purposefully minimal, clean and crisp.
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