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Osteria Coppa Brings Artisanal Pizza & Pasta to the Peninsula
San Mateo Welcomes the Debut of Talented Chef Chanan Kamen
& Seasoned Restaurateur Team
San Mateo, Calif.—August 28, 2010—Paying homage to authentic Italian cuisine while embracing a fresh, farm-to-table style, Osteria Coppa – a delicious new destination for artisanal pizza and pasta – opened its door in the heart of downtown San Mateo on August 25.
The 4,200-square-foot space was designed to be in sync with the menu: contemporary but comfortable, and sophisticated yet accessible. Offering house-made salumi, antipasti, and handcrafted pasta and pizza, Osteria Coppa’s specialty is authentic Italian dishes made with market-fresh ingredients by Executive Chef Chanan Kamen.
Though Kamen has an impressive culinary resume given his youth, his post at the restaurant marks his debut as an executive chef. Fresh from five years at Quince, where he worked his way up to executive sous chef under celebrated chef Michael Tusk, Kamen also worked for Traci de Jardin at Jardinere for a year and premier New York restaurants Picholine and Tabla. The 29-year-old has traveled extensively, gaining hands-on experience in critically acclaimed kitchens throughout Europe and the U.S. Kamen’s education and travels have taken him to Connecticut, Florida, New York and Italy, where he spent a year in the kitchen at seven different regional restaurants to experience each cooking style, six of which bear one or more Michelin stars.
“I’m excited to apply my experience and passion for Italian food at Osteria Coppa,” said Kamen. “We’re handcrafting everything on the menu from scratch, using the freshest ingredients from purveyors and farmer’s markets, curing our own salumi and hand-making our own pasta using methods I learned in European kitchens and at Quince.”
Kamen was hand-selected for the role by Osteria Coppa’s partners Paul and Julie Shenkman and acclaimed chef/partner Lewis Rossman. The Shenkmans, who own Half Moon Bay hot spot Sam’s Chowder House along with Rossman (Executive Chef and partner at Sam’s), have a strong track record of producing destination restaurants: Paul Shenkman founded Pasta Moon, and wife Julie joined him as an opening owner of highly acclaimed Cetrella Bistro & Café, where they hired Rossman and were impressed by his talent as he ascended from sous chef to executive chef (the Shenkmans sold the restaurant in 2006). While at Cetrella, Rossman earned top accolades, including a three-star San Francisco Chronicle review. Previously Rossman served as chef de cuisine at Acquerello where he worked closely with executive chef Suzette Gresham. Seasoned general manager David Ostrom (Presidio Social Club, 1300 on Fillmore, Left Coast Restaurants) will oversee Osteria Coppa’s front of house operations.
Kamen’s menu – which showcases his sublime talent with pasta (he crafted over 60 different types of pasta every week while at Quince) – begs sharing. Start with a house-cured salumi plate with lomo (pork tenderloin, mustard seed, pink peppercorn), mortadella, and duck prosciutto, and proceed to house-made pastas which rotate often and include rustic Italian favorites prepared with finesse, like an elegant agnolotti dal plin filled with veal, pork, and guinea hen ($17); fettuccine with lobster, celery root and lemon verbena ($18); or tagliolini with smoked trout, peas and fresh horseradish ($15).
The artisan pizza is cooked in a highly technical stone ‘Marsal’ oven, chosen for its superiority in heat distribution and crispier crusts. Options include a simple but standout margherita ($13) as well as unique combinations of seasonal ingredients, including a luscious pie topped with eggplant, scamorza, and pantelleria capers ($14), and a pizza with spicy tomato sauce, tuna confit, arugula and peppers ($15).
Appetizers and entrée-style menu items include a range of flavors from land and sea, including monterey bay squid with garbanzos, padron peppers and chili oil ($9); tartare of local halibut with radish, cucumber and preserved lemon ($11.50); or a refreshing watermelon salad studded with taggiasche olives and sheep’s milk feta ($9.50). Desserts offer a sweet finish. Chocolate lava cake with roasted banana ice cream ($7) and polenta olive oil cake with strawberries ($7) share the menu with four flavors of gelato and a selection of artisan cheeses with accompaniments.
With a full bar, Osteria Coppa’s cocktail list is comprised of ten classic and contemporary Italian cocktails like coppa sgroppini, made with grappa, limoncello, prosecco, and lemon sorbet ($10) or the biciletta – a blend of Campari, pinot grigio and club soda ($8). The predominantly Italian wine list offers 50 bottle selections with 12 by the glass options. Coppa also features wines from California, with an Italian “attitude.”
The casually sophisticated Italian interior, with its urban neighborhood vibe, features hewn wood floors, earth tones, white butcher paper-topped tables, and warm butter yellow colored walls. Osteria Coppa receives abundant natural light through floor-to-ceiling glass windows, and vaulted ceilings add an airy levity to the space. The dining room offers glimpses into the open kitchen, where patrons can peek at Kamen’s pasta making skills. A dedicated, 40-seat bar area features a mix of bar tables, surrounding an L-shaped marble bar which seats 14 guests. The restaurant offers a total of 145 seats: 105 indoor seats, including a private dining area that seats 25 guests, and a sunny 40-seat outdoor patio playfully dubbed “Coppa Cabana” – a major attraction, given San Mateo’s warm climate.
About Osteria Coppa
Specializing in farm-to-table contemporary Italian cuisine, Osteria Coppa features artisanal pasta and pizza handcrafted with market-fresh, local ingredients. Located at 139 South B Street, in the heart of downtown San Mateo, with a full bar and outdoor seating. Proximal to the New Century 12 movie theatre, restaurants and bars, retail shops, the SamTrans train station, and a 260-space, four-story City Garage parking facility, Osteria Coppa is centrally and conveniently located. Hours of operation: Dinner served six days, Tuesday through Sunday from 5 p.m. until 10 p.m. Closed Mondays. All major credit cards accepted. For reservations, call (650) 579-6021 or visit http://www.osteriacoppa.com/. Like Osteria Coppa on Facebook and follow on Twitter @osteriacoppa.
