Bosco, an ambitious new venture by the Absinthe Group, has opened its doors in the expansive space formerly occupied by Bellota. The same team responsible for spots like Absinthe Brasserie & Bar and Comstock Saloon is bringing their brand of Italian eats to 888 Brannan Street, with a menu that they promise will blend Northern Italy's flavors with a distinct Bay Area twist. "It's not classic Italian. It feels San Francisco to us," chef Ryan McIlwraith told the San Francisco Chronicle in a recent interview.
Helming the kitchen are chefs McIlwraith and Kaili Hill, whose combined culinary prowess looks set to deliver an array of dishes from homemade pasta to wood-fired meats. They've toiled to create seven pasta dishes, including a lemon spaghetti that sports an in-house twist with the noodles made using lemon oils and zest. Meanwhile, the heartier pasta offerings such as paccheri with wild boar – marinated in red wine overnight – aim to give guests a taste of the region following the chefs’ research trip through Italy. According to Eater San Francisco, the duo has developed these dishes, infusing their menu with their unique strengths, elevating the typical pasta experience that San Franciscans might be accustomed to.
The space, which has been empty since Bellota shuttered last year, underwent significant makeovers to accommodate Bosco's pasta-centric and wood-fired vision. A reoriented pass ensures that the freshly prepared dishes make it to diners with the utmost speed and warmth. "It costs a lot of money to do something that you would think is so simple, but we had to do it to make sure food gets out hot," McIlwraith explained to the SF Chronicle.
Bosco's interior now boasts a design inspired by forest canopies, reflecting the Italian translation of its name, "forest" or "woods." Deep greens and earthy tones color the establishment, but the core layout allows for a comfortable 230-seating capacity alongside an intimate bar area and kitchen counter dining options. At this hot new spot, guests can partake in bread creations like sourdough focaccia and tigelle, an artisanal touch from chef Hill. The former Jamón case at Bellota has been reimagined to showcase Bosco’s commitment to fermentation and salumi, giving diners a peek into their forward-thinking culinary processes. Eater San Francisco has highlighted the chefs' passion for fermentation, which now complements the restaurant's flavor profusion.
Bosco eagerly welcomes guests from 5 PM to 9 PM Tuesday through Thursday, and until 10 PM on Fridays and Saturdays.
