San Francisco's #1 Cioppino | Sotto Mare | San Francisco, CA

[@amywilliams8496]

Another GR8 video guy's. That chappino looked amazing. My mouth was watering, like for real. Looking forward to the next video. As always, much love from Birmingham, Alabama❤❤

[@bestfoodreviewroadtrip7612]

It was pretty great 😃. Thank you for supporting the channel.

[@lpsglitterpaws8536]

I love Sotto Mare!

[@davidmitchell3073]

Great looking food Kids.. That pastry thing looked really good, pastry and meat , how can you go wrong! I thought Paul was going to mind blow on that sunday , it sure looked like Amy's was 🥰🥰..Great video Kids, thanks for taking us along !!Till the next one.. Big Mitch.

[@bestfoodreviewroadtrip7612]

My mind was blown from that cioppino, it was so good I forgot to show it 😅

[@Letsgowarriors2023]

I had to subscribe because of your cioppino review!😂 I’m kicking myself because I didn’t go to Soto Mare when I was in SF in August!

[@bestfoodreviewroadtrip7612]

Oh no! Now you know for next time 😉

[@BartMan59]

I've eaten there before while visiting SF - great place.

[@bestfoodreviewroadtrip7612]

So good!

[@TuckerSP2011]

Yummy! The cioppino looked so delicious and at $55 really not overpriced. The sundae at Ghirardelli looked so freaking good!

[@bestfoodreviewroadtrip7612]

It was a great day 😋

[@TRMV]

YUMMMMMM!

[@salinator5966]

Hey Paul and Amy, Cioppino is a SF invention and institution. There is no single recipe or right combination of seafood and pasta. Some places serve with no pasta, and some serve pasta on the side. Originally, it was just a mixture of leftover unsold seafood or trimmings, It began with the Italian fishermen who sold their daily catch right of their boats. They were a very tightly knit group. At the end of the day, they would contribute the unsold and trimmings to make what is to them a stew, not a soup. Legend as it that whomever was responsible for cooking that day would go up and down the row of boats asking "Chip in, no?" Everyone contributed everything they had, so that every crew of every boat was able to eat regardless of whether they were able to contribute it or not. I had one version served in a sourdough bread bowl. No pasta, you get to break off parts of the bread as you eat away to lower the volume of food inside the bowl. The top of bread sliced off to make the bowl is what you start with.

[@bestfoodreviewroadtrip7612]

Awesome history! Thanks 😊

[@MrPatrucker]

Mmmmmmm squiggly bits!

[@bestfoodreviewroadtrip7612]

Doesn't that cioppino look awesome