Dopo

You know it’s the holidays when Rickey’s famous cork reindeers come out to play! These adorable little guys are also repping some of our favorite Sicilian producers that we feature all year long. From everyone here at dopo, here’s wishing all of you the happiest of holiday seasons! @ivigneri_salvofoti @graci_etna @le_casematte @vdawinery @marcodebartoli @gulfiwines

Ok team, it’s that time of year again. New Years Eve is just around the corner and the dopo timballo tradition will once again make its triumphant return. If you don’t know by now, the preparation of timballo is a cherished special occasion event that is comprised of an insane 9(!) layers that includes ravioli, risotto, various cheeses and salumi all encased in a giant savory pastry crust shell and baked to a gorgeous golden crisp. It’s one of our all time favorite thing to share with you guys and we only do it one night a year, so seriously don’t miss out on it this year. We’re doing a 3 course tasting menu for $55 that will also include traditional New Years cotechino sausage as a decadent bonus. Give us a call or hit us up on Resy(link in bio) as usual to reserve a spot, New Years will be here before you know it!

Dopo turns 15 today!! Holy moly, has it really been that long? Doesn’t even seem possible. A massive massive THANK YOU to every last one of you for the incredible support and generosity over the years. Every day, we get to come into a workplace we love, collaborate with people who inspire us daily, and produce an experience that is wholesome, unique, and exciting. None of that would be possible without you. To Celebrate, we brought back an old friend from the early days. ...The original Dopo Tee. Once exclusively the mark of a true old school Dopo insider, it’s now available to all, for a very limited time. Oh and another little thing. $15 Pies!! Yah, you heard me. Today only, Saturday 9/29, for lunch and for dinner, every pizza on the menu is 15 bucks! Saved the best for last. Come by tonight and celebrate with us! Can’t wait to see you.

TONIGHTThe wines are here, Giuseppe is on his way, and there’s a few seats left for dinner tonight, are you coming?? 3 tasting menus with 3 different wine pairings so you can go as big as you like. But at $105 for 14 plates and 4 wines, there’s no reason not to get the whole experience, right? Give us a call and snag one of the last spots, you’ll be glad you did.

ONE WEEK FROM TONIGHT Next Tuesday our good friend Giuseppe Russo is gonna be in town sharing his Etna wines at Dopo and you should definitely join us. We first met Giuseppe in 2011 on a trip to Mount Etna. He didn’t have an importer, his wines weren’t available in the states but a friend recommended we meet with him. We were blown away. His wines were really exquisite examples of Etna terroir, powerful yet elegant, distinctly volcanic in character yet balanced and accessib...le. More than just his wines though, we were blown away by his humble and thoughtful nature, his dedication to his vineyards and his family, and the simple, delicious plate of mostarda he shared with us that day. This is is first wine trip to the states and we could be be more excited to have him over for a dinner. Jon’s gonna make some typical Etna dishes and we’ll have all of Giuseppe’s wines available by the glass and in a wine pairing for each of our daily tasting menus. We don’t do events like this very often anymore, really only for our dearest friends, so seriously don’t miss out on this, it’s gonna be good. Ok team, see you soon! See more

Team there’s so much good stuff happening at lunch these days it’s hard to keep up! This one is somewhere between Roman pizza al taglio and Sicilian Sfincione, you could even call it Bruschetta if you want. It’s on our Panini menu and it’s topped with Arugula and spicy diavola salami or Cefalu Anchovies, tomato and Mozzarella. Seriously get in here to see Rickey and Jose for lunch, they’re killing it right now!

NEW LUNCH SANDO ALERTIntroducing the dopo Sub. Three different house made salumi: Adesso, spicy Diavola, and Mortadella. Topped with Arugula and Peperoncino on our brand new house made soft roll. Oh my! Come get some!

Thanks to our good buddies @creamco_meats. Prosciutto program is a full go. We’re working towards a world where we always have a house cured leg on the Salumi menu, which is an incredibly exciting proposition. Can’t wait to share these guys with you. Should only be about 14 months or so!!

OMG. Timballo testers in progress. Just 2 more days team. Call to get your spot today!

3 more days till Timballo! Maximo made some beautiful Beef Cheek Ravioli that will form one of the 9(!) layers of this monster. Yet to come are the layers of Nettle Risotto, Duck Ragu, Beef Ragu, Pork Polpette, Salame Cotto and 3 more! Oh man this is gonna be nuts, in fact Jon is confident it’ll be the best Timballo he’s ever made. There’s still a few spots left in either seating for New Years but it’s getting scarce so get on it! $50 for food, $25 for the wine pairing, you’re not gonna eat better on New Years than this. See you soon!

Timballo is coming! It’s truly one of the most special things we make here and it only happens on New Years Eve. If you know, well, then you know, but if you don’t, Timballo is basically a giant savory pie that’s stuffed with egg, cheese, pasta and various meaty items in a pastry crust. It’s traditionally a cherished celebratory event in Italian households and we love sharing it once a year. We’re doing 2 seatings on 12/31, 6pm and 8pm. $50 gets you a land and sea Crudo, some hot antipasti, a slice of Timballo, and chocolate Zeppole(another story!) $25 gets you an optional Sicilian Wine Pairing. Call ASAP to reserve a spot, we will sell out! See you then!

Guess who got a visit from Mushroom Mike today?! We don’t get to see him as often these days as we used to but boy are we always happy when he comes by. He brought us 10 pounds of foraged brilliance from the Mendocino Coast. Tonight we’re putting these beautiful Chanterelles on a simple white pizza with Rosemary and Garlic. Porcinis coming soon, oh my!! Get in here, when they’re gone they’re gone.

I’m not sure if you’ve heard but the local Dungeness Crab season opened today! You’ll see crab in many forms on our menu over the next few months but today we’re keeping it simple, just topping our house soft roll with a little mascarpone, chicories, fresh crab and citrus. Come on in and celebrate what’s really one of the most anticipated and exciting days of the year in the Bay Area food world. See you soon.