An Italian Inspired Trattoria Menu Located In Northern California

Caputo is an Italian inspired Trattoria utilizing the abundance of seasonal ingredients found locally in Northern California, while showcasing local breweries, west coast and Italian wineries with an emphasis on regional varietals, along with handcrafted cocktails.

Menu

HANDCRAFTED COCKTAILS

Aperol Spritz | Aperol | Prosecco | Blood
Orange Bitters | Simple Syrup | Orange Twist
Caputo Bellini | Prosecco | St. Germain | White
Peach Puree | Lemon Twist
Barrel Aged Negroni (1 mo.) | St George Terroir
| Aperol | Carpano Antica | Fernet Branca | Up
Cucumber Collins | Square One Cucumber |
Lillet Blanc | Fresh Lemon & Cucumber | Over

Americano | Campari | Alessio Vermouth |
Fresh Lime | Bette Jane Ginger Beer | Over
Brooklyn | Bulleit Rye | Imbue Bittersweet
Vermouth | Foro Amaro | Up
Grappa Sour | Poggio Basso Grappa |
Cointreau | Lemon | Egg White | Peychaud | Up
Bit of Frost | Tahoe Blue | Boissier Dry
Vermouth | Spiced Agave | Up
Daubigny’s Garden | Nolet’s | Lemon | Wildflower
Honey | Lavender | Up

WINES ON DRAFT

Acrobat King | Pinot Noir | Oregon 2013
Jupiter | Sangiovese | North Coast 2014
Artezin | Zinfandel | Sonoma County 2013
Martin Ray | Cab Sauvignon | Napa Valley 2013

The Girls in the Vineyard | The Field
Blend | Dunnigan Hills 2014
Hanna | Sauv Blanc | Russian River Vly 2014
Miner | Chardonnay | Napa Valley 2013
Sainstbury | Rose of Pinot Noir | Carneros 2015

WINES BY THE GLASS
SPARKLING & CHAMPAGNE
Sommariva | Prosecco Superiore | Brut |
Valdobbiadene NV
Ceretto | Sparkling Arneis | Langhe 2014
J. Lassalle | Cachet Or | Premier Cru |
Champagne NV
WHITE & ROSE
Botega Vinaia | Pinot Grigio | Della Venezie 2014
Giovanni Almondo | Arneis | ‘Vigne Sparse’ |
Roero 2014
Bibi Graetz | Vermentino | Toscana 2014
Kett Meier | Muller Thurgau | Alto Adige 2013
Bruno Verdi | Pinot Grigio | Pavese Bianco 2013
J Christopher | Sauvignon Blanc | Oregon 2014
De Forville | Chardonnay | Piemonte 2014
Scribe | Estate Chardonnay | Sonoma County 2012
Tribute to Grace | Rose of Grenache | Santa
Barbara 2015

RED
Brovia | Dolcetto | Alba Vignavillej 2013
Cantine Valpane | Barbera del Monferrato |
Piemonte 2013
Ferrando | Canavese Rosso | Nebbiolo,
Barbera, Neretta | Ivrea 2013
Querciabella | Chianti Classico | Toscana
2011
Pali | Pinot Noir | Riviera | Sonoma Coast 2013
Peter Paul | Pinot Noir | Russian River 2012
Subplot No. 30 | Red Blend | Columbia Valley
2013
Bedrock | Zinfandel | Sonoma County 2013
Terra Sávia | Cabernet Sauvignon | Sanel
Valley Vineyards | Mendocino 2010
Educated Guess | Cabernet Sauvignon | Napa
Valley 2013

BEER

DRAFT BEER
Trumer Brauerei | Pilsner | Berkeley
Drake’s Brewing Co. | Hefeweizen | San Leandro
Anchor Brewery | Steam | San Francisco
Stone Brewing | IPA | San Diego
Fort Point Beer Co. | Charred Manzanita |
San Francisco
Stone Brewing | Coffee Milk Stout | San Diego
BOTTLED BEER
Birra Peroni | Nastro Azzuro
Birra Morreti | La Rossa

BOTTLED BEER
Amstel Brewery | Light Lager
Crispin | English Dry Cider
21st Amendment | Down to Earth | Session IPA
Marin Brewing Co. | Mt. Tam Pale Ale 22 oz.
Chimay Blanche | Tripel Belgian Ale
Hitachino | Red Rice Ale
Almanac Beer Co. | Farmer’s Reserve Citrus Sour
Simpleton Craft Ales | First Rye IPA | 22 oz.
Anderson Valley Brewing Co. | Winter Solstice
Bourbon Barrel Stout 22 oz.
Clausthaler | NA

NON-ALCOHOLIC BEVERAGES

Fresh Squeezed Juice | Orange | Grapefruit
D’Arbo Fruit Syrup Italian Sodas:
Black Currant | Raspberry | Elderflower
Pellegrino & Panna | 1 Liter
Boylan | Root Beer | Ginger Ale
Bette Jane | Ginger Beer | Tonic
Coke | Diet Coke | Sprite
Mexican Coke

LUNCH & BRUNCH

BRUNCH BEVERAGES

Mimosa, Freshly Squeezed Orange Juice,
Prosecco
Carrot Juice, Freshly Squeezed
Bloody Mary, House Blend Bloody Mix,
Vodka

ANTIPASTI

Housemade Focaccia, Rosemary, Garlic,
Olive Oil, Maldon Salt
Tuscan White Bean and Kale Soup, Herbed
Croutons, Pecorino, Olive Oil
Eggplant Caponata Agrodolce, Onion, Basil,
Pine Nuts, Raisins, Saba, Rosemary Fettunta
Meatballs Al Forno, San Marzano Marinara
Sauce, Pine Nuts, Grilled Napa Rustic Bread

Assorted Warm Olives Al Forno, Savory
Preserved Lemons
Charred Octopus, Roasted Cauliflower,
Thyme Panisse, Lemon Garlic-Parsley
Vinaigrette
Burrata, Beet Emulsion, Shaved Radish,
Toasted Hazelnut, Micro Greens

BRUNCH

Meyer Lemon Ricotta Pancakes, Cinnamon,
Organic Maple Syrup, Whipped Ricotta
Creamy Polenta, Broccolini, Pecorino
Toscano, Thyme, Poached Eggs
Breakfast Sandwich, Scrambled Eggs,
Basil Pesto, Honey Glazed Thick Cut Pork
Belly, Ciabatta Roll
Sausage Hash, Housemade Marinara, Yukon
Potatoes, Fior De Latte, Calabrian Chili,
Sunny Side Up Eggs
Farmers Pizza, Melted Leeks, Potato,
Pancetta, Burrata, Organic Egg
Frittata, Baby Kale, Caramelized Onion,
Peppers, Goat Cheese
Housemade Scone, Thyme And Rosemary OR
Dried Fruit, Honey Butter, Fig Jam
Grilled Chicken Sandwich, Almond Basil
Pesto, Caramelized Onion, Gorgonzola Dolce
Latte, Mixed Greens
Housemade Granola, Cranberry Raisins,
Almond Crunch, Straus Family Organic
Yogurt, Honey
Pullman Toast, Oats or Plain, Whipped
Butter

PIZZA

Authentic Neapolitan Style in a Wood Fired Oven

Funghi, Roasted Local Mushrooms, Thyme,
Fontina, Taleggio
Margherita, House-made Fior Di Latte,
Basil, San Marzano Tomato, Olive Oil
Carnivore, Speck, Pancetta, Calabrese,
Pepperoni, House-made Fior Di Latte,
Basil, San Marzano Tomato

PRIMI

All Pastas Made Fresh In House

Cacio e Pepe, Bucatini, Black Pepper,
Pecorino, Organic Egg
Linguine, Manila Clams, Garlic, Pancetta,
Fennel, Calabrian Chili, Pangrattato
Squid Ink Spaghetti Alla Chitara, Rock
Shrimp, Parmigiano Reggiano, Garlic, White
Wine, Lemon Zest

INSALATE

Roasted Baby Beet Salad, Frisée, Toasted
Hazelnuts, Robiolina, Creamy Citrus Dressing
Caesar, Roasted Garlic Crostino, Parmigiano
Reggiano, Marinated White Anchovies
Gathered Greens, Cranberry Raisins,
Point Reyes Blue Cheese, Roasted Shallots,
Aged Red Wine Vinaigrette
Chicory and Baby Kale Salad, Toasted
Walnuts, Medjool Dates, Sheep’s Feta,
Balsamic Vinaigrette
Add Chicken To Any Salad

SECONDI
Pan Seared Mediterranean Sea Bass,
Pancetta, Kale, Potato Hash,
Tarragon-Citrus Vinaigrette
Mary’s Chicken, Beluga Lentils, Grilled
Apple, Pine Nut Purée, Thyme Jus
Grilled Over Almond Wood

SIDES

Charred Broccolini, Lemon, Fried Capers,
Pecorino Toscano
Caramelized Butternut Squash, Brown
Butter, Sage
Roasted Cauliflower, Cumin, Ol.ive Oil
Glazed Organic Baby Carrots, Anise Yogurt,
Thyme

Carrie Anne Lopez, Chef de Cuisine
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illnesses. 4% charge will be added to the check for SF mandates.

Customer Reviews

A Side Of Sweet

“It’s official – I’m crazy about Caputo! It just opened on the Embarcadero and the food is . The BEST octopus I’ve ever had and the wood fired oven pizzas! SO good.” – A Side Of Sweet

Caputo’s crowd-pleasing pizza and Italian on the Embarcadero

Pizza was on the tip of everyone’s tongue eight years ago, around the same time that the last of a series of restaurants closed at 100 Brannan St., on the corner of the Embarcadero.

At the time, Beretta had just opened in the Mission, pairing cocktails and pizza, a trend that would soon sweep the city at other places like Zero Zero and Delarosa.

I even started a regular blog feature, highlighting a different pie each week. In the subsequent years, the pizza craze peaked. So this fall’s opening of Caputo at 100 Brannan feels like walking into a time capsule. Pizza is at the core of the menu, and despite the saturation, there’s always room for another great pizza. And Caputo delivers.

The 160-seat restaurant is owned by Sam Ramadan and Shah Bahreyni, who are also partners in Boca Tavern and Boca Pizzeria in Marin. Ramadan is certified by the Associazione Verace Pizza Napolitana, a group that has strict standards as to how pies are produced, and his training is apparent from the first bite of the chewy, steamy crust pocked with black blisters from the wood-fired oven. The pizza has that elusive texture that is both crisp and breadlike, sturdy enough to stand up to the simple toppings.

The margherita ($16) is classic, and the funghi ($19) made great use of roasted local mushrooms, dotted with fresh thyme and both fontina and taleggio cheeses.

Pizza is only a small part of the menu that includes at least a dozen antipasti, five salads, four pastas and three main courses grilled over almond wood.

Caputo produces the type of Italian food that may not be memorable, but is pleasingly palatable to a wide variety of tastes. That may be a reason why on every visit, even early in the week, the place was full.

Meatballs Al Forno — San Marzano marinara sauce, pine nuts, grilled Napa rustic bread — at Caputo in San Francisco.
There’s something comforting about the food produced by Ramadan and chef de cuisine Carrie Ann Lopez, whether it’s the exemplary meatballs buried in a thick San Marzano tomato sauce and served with thick slabs of grilled bread, or Chuck’s mac-and-cheese ($12), given distinction with blue cheese.

At times the menu veers into Middle Eastern flavors, such as a tagliatelle dish with lamb shoulder sugo ($19) spiced with ras el hanout and topped with whipped sheep’s feta. The bold flavoring seemed a little out of character with other dishes like squid-ink spaghetti ($19) with rock shrimp subtly enhanced by white wine, garlic, lemon zest and Parmesan cheese…

… Caputo on Brannan in S.F. serves up fine pizzas as well as other Italian food.
In the yellowfish crudo ($16), thick slices of raw fish were paired with pear, mint, aleppo pepper and coriander salt. While the expected Caesar ($13) was passable, the beet salad successfully highlighted whole red and golden beets arranged around frisee, a shower of toasted hazelnuts and Robiolina cheese, practically as light as whipped cream.

The three main courses were led by an excellent steak sliced over mashed potatoes so buttery they would make Joel Robuchon jealous — it was the best dish of the night. On other visits the steak was replaced by grilled lamb loin ($33). While not memorable, other entrees were pleasant enough: a roasted half chicken ($24) on a bed of lentils with roasted peppers, grilled apples and a natural juice sauce with a powerful thyme essence, or a whole branzino ($29) with warm farro, almonds, arugula and a Meyer lemon vinaigrette.

When it comes to dessert I cannot pass up the butterscotch budino ($9), cool and creamy with wafers of almond biscotti, and chocolate terrine ($9) with whipped chestnut puree.

In keeping with the casual neighborhood feel, the wine list is compact, featuring eight wines on draft and more than 20 by the glass. Caputo also has a full liquor license and makes well-executed cocktails…

… The sprawling space — formerly home to a litany of restaurants, like the Slanted Door, Embarko, Pickled Ginger, Live Fire, La Suite, Sutra and a few I’m sure I forgot — has been given a totally different look, thanks to Michael Brennan, who has designed more than 40 restaurants including Jardinière and Zero Zero. He’s transformed the space with light wood floors, dark wood plank ceilings and refined quasi-industrial elements.

In the years that the space has sat dark, nearly a decade, much has changed in the neighborhood. Located on the corner of Brannan and the Embarcadero, the city has built up around it. With a happy hour menu that includes excellent meatballs ($7) and tuna tartare ($10), the adjoining lounge may well become a chosen gathering place for those who live or work in the area.

Even though it’s only a couple months old, it’s clear that Caputo has tapped into this neighborhood, giving diners what they want. Not the least of which is the pizza.

CAPUTO brings you an Italian inspired Trattoria utilizing the abundance of seasonal ingredients found locally in Northern California, while showcasing local breweries, west coast and Italian wineries with an emphasis on regional varietals, along with handcrafted cocktails.