About Coppa

Inspired by the slow food movement of italy…

handmade pasta at Osteria Coppa
Tagliatelle Bolognese
Lamb, Fava Beans and Pecorino Cheese Pizza at Osteria Coppa

Named a Michelin Guide “Bay Area Bib Gourmand Pick” and one of the “10 Hot New Restaurants in the Bay Area” by Zagat, Osteria Coppa specializes in fresh, modern Italian cuisine.  We feature handcrafted pasta, hand stretched thin-crust Neapolitan style pizza, antipasti, house cured salumi, and other Italian specialties.  Our menu changes regularly, based on the offerings of local purveyors, artisans and farmers, and we are committed to using the freshest, most flavorful seasonal products we can find.  We also support and use organic, natural, and sustainable ingredients when possible.

Located in downtown San Mateo, our kitchen is led by highly talented Executive Chef Daniel Padilla, who has been in culinary leadership positions throughout the Bay Area. His culinary career began after earning his degree in Culinary Arts and Hotel Management in San Francisco. He then worked at The Ritz-Carlton in San Francisco, followed by the Outback Steakhouse and the popular Beach and Park Chalet in San Francisco. Chef Padilla was also the original opening Executive Sous Chef at Osteria Coppa.  After working his magic in Coppa’s kitchen from 2010 to 2013, he became Executive Chef at Tres Agaves in San Francisco. We are thrilled to have him back in our kitchen, producing amazing dishes!

The team behind Osteria Coppa also includes partners Paul and Julie Shenkman and acclaimed chef/partner Lewis Rossman, who own our sister restaurant Sam’s Chowder House in Half Moon Bay.   Paul Shenkman previously founded Pasta Moon and Cetrella Bistro & Café, both in Half Moon Bay.

In addition to our dining room and full bar, we offer outside patio seating, complete with shade umbrellas for sunny peninsula days, and cozy heaters for cooler days.