Donato Scotti, chef and proprietor of Donato Enoteca and CRU in Redwood City, and DESCO in Oakland, has partnered with fellow Italian chef and longtime friend Gianluca Guglielmi on his fourth restaurant concept: Donato & Co. in Berkeley’s Elmwood District, and we were greatly impressed with the sumptuous Weekend Brunch! The restaurant uses locally sourced, organic and sustainable ingredients wherever possible and is Gourmet all the way!
Chef Scotti grew up in a small town near Bergamo, Italy, where he studied at the Instituto Alberghiero di San Pellegrino culinary school and learned his craft in various Michelin-starred restaurants in Bergamo. He then moved to the United States at the age of 21 and held positions of increasing responsibility at such restaurants as the legendary Valentino in Los Angeles and Il Fornaio in the Bay Area. In 2004, Scotti designed and opened La Strada in Palo Alto, before establishing Donato Enoteca in Redwood City in 2009, then Desco in Old Oakland in 2013, and CRU in November 2016. He met Chef Guglielmi in 1999, beginning a longtime friendship and collaborative cooking partnership. Donato & Co. is the first of several restaurant concepts that the two expect to create together.
Donato & Co.’s interiors are designed by Chef Scotti and his longtime restaurant designer, Anna Klint of Iron Skirt. The warm, welcoming space features a 20-foot bar along the left wall, with seating for 120 guests in the main dining room. Red, green, copper and wood tones fill the space, and stunning photographs of Italy, under the art direction of Bay Area photographer Deborah O’Grady, grace the right wall. A vintage Vespa is in the center of the room and for the holidays it was festively decorated!
We enjoyed a very delightful Sunday Brunch accompanied by Mimosas with Drusian Prosecco and the following sumptuous entrees and beautifully decorated desserts! You must order the FRICO and Semifreddo Alla Lavanda. Award winning!! Pictures are below in the animated Slideshow. Enjoy Soon!
. Crispy potato and cheese FRICO cake with poached eggs and salsa bernese
. Fresh Pappardelle pasta, gulf prawns, cannellini beans and lemon zest
. Semifreddo Alla Lavanda lavender semifreddo, lemon curd and meringues
. Montebianco Chilled chestnut and cocoa paste, whipped cream
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