Upcoming events.
Osito goes to Tokyo!!
Chef Seth Stowaway will be cooking with the team at Massif in Tokyo for their one year anniversary. Founder Max Houtzager met Seth in 2019 and allowed Seth to experiment for the Osito concept at his stunning property in Sausalito, CA. Max has been along for the Osito journey since day one and we are excited to come celebrate with them as Massif hosts Osito for a 2 night collaborative event.
Sun Moon Studio Collaboration
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.
Jules Pizza x Osito!!
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.
Bar Agricole Bottle Drop!
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.
Petite Percebes
The collective expression of our creativity. We bring food focusing on freshness, sustainability and seasonality; not limiting ourselves to one outlet but adapting our menus to the occasion. From the community to the community.
Lucas Dai Pra coming from the slums of Brazil to the Michelin star kitchens in San Francisco, Los Angeles and Northern California. This is me, raw and uncut.
Natallie Avitia rooted from scratch, farm-to-table kitchens in San Diego, to the Michelin Bistro’s and tasting menus throughout California. Creating savory, sweet and everything in between.