Mushrooms, ricotta, tomato and cotto on a puffy, blistered crust at Cento Osteria.
Chef Donato Scotti is on his way to building a Bay Area restaurant empire with the addition of his fourth establishment — and first one — in San Francisco.
Cento Osteria on the city’s Embarcadero joins the others in his Donato Restaurant Group: Donato Enoteca in Redwood City, Cru wine bar in Redwood City, and Donato & Co. in Berkeley.
His newest opened in May. My friend Ben of the blog, FocusSnapEat, and I were invited in as guests to check it out recently.
The dark wood interior gives the dining room warmth while its walls of windows give it airiness.
The open kitchen.
The dining room.
Chef Chris D’Andrea, formerly of Saison and Eight Tables, both in San Francisco, heads the kitchen.
Chef Donato Scotti at his newest restaurant, Donato & Co.
Chefs Donato Scotti and Gianluca Guglielmi have been fast friends for 18 years.
So much so that when the Vicenza, Italy-born Guglielmi, the former executive chef and vice president at A.G. Ferarri Foods, returned to Italy to open his own restaurant in 2010, Scotti persuaded him into returning to the Bay Area recently.
Scotti’s new Berkeley restaurant, Donato & Co., which opened in October that Guglielmi now oversees. It is expected to be the first of several Bay Area concepts to come helmed by the duo.
If Donato & Co. is any indication of what’s to come, the future should be bright for Guglielmi and Scotti, who grew up in a small town near Bergamo, Italy, and now also owns Donato Enoteca in Redwood City and Cru wine bar in Redwood City.
What’s an Italian restaurant without a Vespa, right?
The 20-foot-long bar.
A few weeks ago, I was invited in as a guest of the spacious restaurant, with soaring ceilings, exposed brick columns, a 20-foot-long bar, and a vintage Vespa on display. It has the feel of a beloved neighborhood joint, one you feel right at home in from the get-go.