Join us for an unforgettable evening where fire meets finesse. Osito is joining forces with Bar Agricole to launch Real Minero, a craft agave spirit rooted in tradition and elevated for the modern palate. Twice distilled in clay pots, this 100% agave spirit is handmade in Sta. Catarina Minas, Oaxaca with arroqueño, tobalá, barril amarillo, cuishe, coyota, and tequilana. Expect bold flavors across five family-style courses, expertly curated cocktails, and an intimate glimpse at the artistry behind both agave spirits and open-fire cooking. A welcome drink will be served in the bar at 6:00pm, followed by a hearty, family-style dinner in our dining room at 6:30pm, with drinks included. Please note, we cannot accommodate dietary restrictions for this event.

Join us for a one-time-only collaboration with our neighbors at Flour + Water, featuring a 10-course tasting menu, acoustic music and live pasta-making.

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We are excited to bring back one of our favorite dinner experiences of the whole year! Join us in celebrating the holiday season with local Dungeness Crab, Stemple Creek Ribeye and Caviar.

Join us in celebrating our friends at Bar Agricole as we host them for their second bottle drop of the year. We will be creating a beautiful turkey mole dinner to enjoy along side their specialty bottle of mezcal.

Max has broad experience in kitchens, having worked as the Chef of New York restaurants like Mission Chinese Food, Tørst, and The Standard Hotel, but it was working with dough that truly captured his heart. After learning to work with both pizza and bread at Roberta's in Brooklyn, New York, he became the Chef de Cuisine of Emily and helped open Emmy Squared, precipitating a wave of Detroit-style pizza restaurants that has spread throughout the US.

Most recently, as the Culinary Director for Tartine Bakery, Max was reintroduced to West Coast grain growers and millers that further shaped the way he makes pizza and bread. Max uses flours from farmers practicing regenerative farming in Washington, Oregon, and California that are milled in a way that allows for a higher percentage of the bran and germ to remain in the flour. The higher percentage of whole grain gives the dough not only more flavor, but makes it more digestible and nutritious.

Jules' pizza is inspired by the styles of New York, Naples, and California, though it most deeply references New York City. Baked hot enough to get some char and a nice bold bake on the crust for flavor, but cooler than traditional Neapolitan pizza, these pies are meant to be eaten with your hands like a classic slice.

Join us in a super fun night at the intersection of Pizza excellence and Osito’s creative cuisine.

Farmer and Producer-driven California cuisine in West Oakland with an intense focus on quality ingredients prepared with a blend of classic and modern techniques.

Alan Hsu, a Bay area native, has worked in top kitchens in San Francisco, New York and abroad. His cuisine is a celebration of the abundance of Northern California and the people who make those harvests possible.

Sarah Cooper has worked as a baker and pastry chef, first in New York and now throughout the Bay. She seeks to translate her experience in fine dining restaurants into more casual environments while maintaining a high level of excellence.

The Sun Moon and Osito teams share an overlapping ethos: a love of fire and a desire to build community. We're looking forward to seeing what comes of mixing our two cuisines.

Join us in hosting Thad Vogler of Bar Agricole and French spirits maven Charles Neal for an epic cognac dinner in celebration of the release of a very rare, single cask bottling, by the Dudognon distillery. We have been waiting for this cask for years and it is time to celebrate! Brandy cocktails and wine will be flowing and you will be able to taste this very special spirit.

Pre orders for this vey special bottle are available with a 10% discount at ticket purchase, or available that night.