Chef Seth Stowaway transforms his Michelin-starred Mission District restaurant Osito.
Osito (ositorestaurant.com), the Michelin-starred live-fire dining destination in San Francisco’s Mission District, has undergone a striking transformation over the past year. Under the direction of chef Seth Stowaway (@sethstowaway), the restaurant has shifted from its signature communal dining model to a more intimate and flexible experience, making room for a broader audience.
Osito’s cozy and warm dining room
“This is a challenging time in the city we love,” says Stowaway. “When we look at ourselves as a member of this community, we have to ask, ‘Is this what people need right now?’” That question led to one of Osito’s most significant changes: an expanded menu. In addition to the signature tasting menu, the restaurant now offers an a la carte option, allowing guests to enjoy Osito’s fire-kissed cuisine in a way that suits them best.
Another major shift: The beloved Bar at Osito has reopened, albeit in a slightly smaller footprint, to accommodate a brand-new private dining room. This evolution reflects Osito’s commitment to creating dynamic experiences for casual cocktails or special gatherings.
Osito’s beloved bar reopened.
Beyond the reimagined space and service, Stowaway is forging exciting new collaborations. The first was a partnership with spirits brand Bar Agricole (baragricole.com) last month, featuring a private bottling of mezcal from the legendary Graciela Ángeles Carreño of Real Minero. In true chef Stowaway fashion, the event showcased a five-course, fire-cooked feast showcasing Osito’s signature approach to open-flame cuisine.
In June, MMclay (mmclay.com) and Osito celebrate ceramics and culinary arts. Guests will craft a ceramic piece with MMclay’s MaryMar Keenan, then return to Osito for a hands-on cooking demo, plating session, tasting and a record-spinning party with chef Stowaway.
Chef Seth Stowaway’s fire-kissed dishes always impress.
While Osito continues to evolve, its core mission remains unchanged: to create a space of joy, connection and exceptional food. “Our aim has always been to welcome as many people as possible,” Stowaway says. “These changes help us do just that.”
Photography by: MOLLY DECOUDREAUX
