Orinda’s new Brothers General public Kitchen area opens for Italian food stuff, wine, cocktails

A new Italian cafe with an emphasis on contemporary pasta, pizza and cocktails is reviving…

A new Italian cafe with an emphasis on contemporary pasta, pizza and cocktails is reviving Orinda’s Theatre Sq..

Brothers Public Kitchen is a spouse and children enterprise, owned and operated by brothers Jason and Blair Bagneschi, who grew up in the Bay Space, graduated from De La Salle High College and fell in appreciate with seasonal cooking by looking at their Italian immigrant mothers and fathers and grandparents.

Both equally have levels related to dining places: Blair is a graduate of Northern Arizona University’s W.A. Franke School of Organization in Resort and Cafe Management. Jason attended culinary faculty at Diablo Valley College’s Lodge and Restaurant Administration Program. Collectively, they have combined practical experience at some of the Bay Area’s prime places to eat, such as San Francisco’s Quince and Wayfare Tavern and Walnut Creek’s Va De Vi and Walnut Creek Yacht Club.

The restaurant’s menu is a reflection of the Sunday roasts, family members picnics and Italian social club gatherings of their youth. Almost everything is seasonal pasta and pizza dough are designed clean everyday. Starters involve beef meatballs with cape gooseberry escabeche and fava bean, pumpkin seed and mint pesto ($14). Glance for a few basic pastas, like squid ink linguini and Manila clams with spring onion and white wine ($20), furthermore five pizzas, which includes a pepperoni, a housemade sausage and mushroom, and a spring pie made with smoked environmentally friendly garlic, ricotta, asparagus, pickled fresno chiles, provolone, arugula and rhubarb ($18). Mains are unfussy and include things like a residence-ground chuck burger and braised beef limited ribs.

The wine listing is compact and centered on Italian and California producers. A glass of pinot grigio will run you $9 a super Tuscan from Montepulciano, $14. Cocktails contain both classic and craft specialities, this sort of as the Beet Down, that includes beet-infused gin, Cocchi Americano, lime and coriander.

The Bagneschis aquired the space at 2 Theatre Sq., Suite 144, back again in September 2019 but did not open up the cafe right until February. “Covid actually did a selection on us,” Blair reported by using electronic mail.