New Embarcadero restaurant Cento Osteria (100 Brannan) opens tomorrow, May 9, with homemade pastas, house-cured meats, and wood-oven fired pizzas. And for serious Italian veracity, the Cento Osteria menu (below) even attributes its dishes to their province or city of origin: Baked ricotta with caponata is credited to Ragusa, Sicily, and casonsei, a traditional stuffed pasta, is attributed to Bergamo, where Cento Osteria’s owner Donato Scotti grew up.
Located in the former Caputo space along the city’s eastern waterfront, Cento Osteria is Scotti’s first restaurant in San Francisco. He’s made a name for himself in the Bay Area generally with his Donato Restaurant Group: That includes Donato Enoteca and CRU in Redwood City, Donato & Co. in Berkeley, and Desco in Oakland, which closed after several years in business. Gianluca Guglielmi is the group’s executive chef.
“We hope to create something exciting, show what we can do in the city,” Scotti told Eater SF this spring. “Hopefully San Francisco will be as successful as our other restaurants.”
Cento Osteria has room for 110 diners at tables and a bar, with outdoor patio seating for another 30. Chef Chris D’Andrea (Saison, Eight Tables) is heading up the kitchen, turning out steaks, seafood, and pizza on an open fire. To drink are eight cocktails, wines by the bottle and glass, and a collection of grappa and amaro. And dessert features brutti ma buoni, “ugly but good” cookies, and espresso from Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè in Verona.
Cento Osteria’s hours are 5:30 to 10 p.m. Monday through Thursday, Friday and Saturday, through 11 p.m., and Sunday through 9:30 p.m. Starting May 16, the restaurant will offer a pre-dinner apericena menu, with lunch and brunch up next.