San Mateo's new Osteria Coppa (from HMB's Sam's)
Has anyone been yet? I'm on a reduced eating-out budget so I won't be able to try it for a few weeks at least. According to the restaurant's website, the Exec Chef is Chanan Kamen, "who spent the past five years perfecting his artisanal techniques at San Francisco’s Quince, where he was in charge of all things pasta." As I am an utter fool for handmade pasta, I am sure I will try it at some point, but in the meantime, I'd love to hear any feedback.
Osteria Coppa: 139 South B Street; (650) 579-6021 or osteriacoppa.com
Yes, it's in the Pasta Pomodoro-esque place that was next to Gator's. We walked by it last night and it was *packed*. I'm sure we'll end up there at some point soonish.
We also noticed a sign across the street saying that "Cha Cha Cha Cuba" was coming soon - if that's related to the Mission's Cha Cha Cha, that will be a nice addition. We tried Ramen Dojo last night and it was really great, so exciting things are happening in San Mateo!
805 S B St, San Mateo, CA 94401
Five of us were there a few nights ago, and it should prove a very welcome addition to San Mateo. To start, we had the fried artichokes and mixed seafood fry (squid, fish, shrimp, lemon, and fennel) which were both very well executed--crisp and tasty, though the shrimp were somewhat overcooked. We also had a two pizzas, one with pepperoni and sausage, the other with artichokes. The pizzas were good enough so that I won't feel compelled to drive up to Pizzeria Delfina every time I get a bad craving, though I still prefer Defina's. The agnolotti stuffed with butternut squash were excellent, and the bigoli with borlotti and pancetta (IIRC) were not bad. DH enjoyed the meatballs as well.
In short, we look forward to more visits, and I'd love to return to have more of the fritti, the agnolotti, and to try the pollo al mattone while sitting in the back patio on a warm evening.
2406 California St, San Francisco, CA 94115
Just had the margarita (my favorite) pizza. Crust is too crispy for me with no chewiness, light on the cheese some flavorless basil leaves and sauce that tasted just like the sauce I made yesterday from fresh tomatoes I bought at the farmers market :)
Service has some slight glitches - and as mentioned before it is very noisy, at first I was a little upset at being placed in bar area with a reservation (as I couldn't see other peoples food easily), but as the place filled up it turned out to be a blessing as the noise level increased.
I'm afraid this won't replace A-16 for my pizza cravings.
They need to work hard on their service, long lags between courses. Give them a couple weeks to iron it out.
Pizzas had nice crust with no soginess, pastas were high quality but low on quantity side.
All in all a good addition to downtown San Mateo.
The pizza here is pretty good for the Peninsula. You can travel up to San Francisco for Gialina’s stellar pizza. Nearby competitive restaurants include Italian stalwarts Acqua Pazza and Capellini, both of which are good with pasta, but neither of which serves decent pizza. Donato Enoteca in Redwood City is also a very good Italian restaurant that competes with Osteria Coppa.
Pictures and the like
2842 Diamond St, San Francisco, CA 94131
1041 Middlefield Rd, Redwood City, CA 94063
139 S. B Street, San Mateo, CA 94401
We went last night and would go again, but are not hurrying back. Staff are a bit bumbling and lack finesse, but they are friendly and trying hard. I got there a bit before my SO and the hostess invited me to wait until he showed up - I guess they only seat full parties but she could have been a bit more gracious about it. There seems to be some sort of no-res two and four top tables and a big communal tall table (like at Town Hall or Flour and Water) by the bar area. The communal table had a dad and his three elementary-age kids with a couple of pizzas, which was cute. There's also a private room in the back of the restaurant which looks like it could seat around 12, maybe 16.
Bread is available at the table (with olive oil, not butter) upon request. The bread was pretty good, cut near us from a large, rustic looking loaf. It's not acme, but it's not bad. Water glasses stayed filled.
We ordered the house-made salumi platter, and two pastas. The waiter was in training and shadowed by a more experienced server. W-I-T explained that the salumi platter included a beef one, a pork with oregano, a coppa, a pork with saffron and something, and a spicy pork. We asked what style of salumi the other pork ones were made in and he really didn't understand what we were talking about. What type of salumi? Pork! Yes, but what type? This is coppa, and this is...? Um, pork! Well, ok, he was trying.
The salumi was pretty good. The SO liked the beef (I don't care for beef anything), and I liked the pork with oregano best. The coppa was also pretty good. The pork with saffron tasted only like pork, and the spicy one wasn't spicy enough. Order came with maybe a dozen very thin, small, crispy breadsticks, which I used to wrap in a slice of salumi. We'd order this again.
We had two pastas. The famous lobster one wasn't on the menu, so we got a saffron fettuccine with some kind of fish cheeks and bell peppers. And we also got the spaghetti with beans and panchetta. I think both pastas were a touch undercooked, *very* al dente. The waitress offered freshly ground black pepper (via a somewhat large pepper grinder) and extra parmesan (which the waitress shaved from a block of parm - nice - but I don't think it was parmesano reggiano - too soft). The fettuccine did not taste like saffron (a personal peeve of mine) and the dish didn't quite work - flavors didn't meld or were imbalanced. Something was off. It tasted ok, but I wouldn't recommend it. The spaghetti was delicious, with a thick sauce of beans and tomato flavor, with small cubes of panchetta, though I suggest declining the offering of additional extra parmesan because it's plenty cheesy already. Portions were satisfying, but not large, thankfully.
During the meal, our waiter in training came back and tried to answer our salumi question. We explained a little bit about the types of salumi and he seemed eager to listen and learn, but said he'd need to ask the kitchen about the types of salumi. His shadow waiter knew that the bacteria was penicillin, but didn't know the styles either. I appreciated his effort to circle back and try again - it was clear he actually cared.
Salumi + two pastas + tax and tip was about $60.
The pizzas, which we didn't try, smelled great as they went by to other tables.
We're going to Flour and Water on Sunday and I'm sure we will enjoy the food more than Osteria Coppa, but I'll return to OC in a few months and see how it's all shaking out as it is a lot more convenient to our home than F+W.
Town Hall Restaurant
342 Howard St., San Francisco, CA 94105
Flour + Water
2401 Harrison Street, San Francisco, CA 94110
139 S. B Street, San Mateo, CA 94401