Dopo / Adesso

Dopo and Adesso are a pair of restaurants in Oakland, California founded and run by chef Jon Smulewitz. Dopo was founded in 2003 and Adesso was spun off in February 2009 when the owners acquired additional nearby space. Both restaurants focus on charcuterie, with menus changing on a daily basis to take advantage of timely ingredients. They have been described by the New York Times as part of a new wave of innovative restaurants that have begun to improve Oakland's reputation for food, and have won extensive local acclaim, with both Dopo and Adesso being listed by the San Francisco Chronicle as one of the top hundred restaurants in the Bay Area in 2012.DopoDopo was the first of Smulewitz's restaurants, founded in September 2003. It serves Northern Italian inspired cuisine, focusing primarily on charcuterie, pizza, and seafood and emphasizing dishes that are less well known. Its style has been influenced by the California cuisine of the nearby Chez Panisse, as well as the charcuterie of Oliveto, a nearby restaurant that was one of the first in the country to have an in-house charcuterie program. The restaurant makes an active effort to use local and sustainable food where possible, with ingredients being purchased fresh from Monterey Market every day, or delivered by local farms.Dopo has been rated among the top hundred restaurants in the Bay Area by the San Francisco Chronicle from 2007 to 2011.AdessoAdesso was split off from Dopo in early 2009. Adesso's menu focuses on salumi and Pâté, with a substantially larger array of charcuterie available than at Dopo. Adesso also has an extensive bar, with well-reviewed cocktails and a large number of Italian wines.