Pausaoffers fresh and accurate Italian fare made from scratch with the bounty of Northern California from Chef Possessor Andrea Giuliani paired with an all Italian wine list and craft cocktails and spritzes. Pausa is Italian for "break" and Owners Steve Ugur and Giuliani intend for their eating house to exist merely that. The restaurant is a place where guests can have a short recess from their daily footstep of life and enjoy a dining experience that transports them to a place of leisure. Whether the gathering is a lunch with old friends, Spritz Hr in the lively bar, a date night in the ambient dining room or a behind-the-scenes dinner feel at the Chef's tabular array, they hope to revitalize guests' senses. The friendly and knowledgeable team volition ensure your every intermission is a memorable one.

Pausa is open for Indoor & Outdoor Dining, Takeout, and Commitment through DoorDash. Reservations can be booked through OpenTable or correct here through our website. Every bit we do social distancing with our new limited flooring plan, we kindly ask that y'all and your party follow our temporary modified dining limit of ii hours. Thank y'all for your continued support! We wish yous all the best and look forward to serving you soon!

Menus

Indoor & Outdoor Dining is bachelor 7 Days for Dinner. Our Happy Hour, or Spritz Hour is offered everyday until v:30pm in our Bar and Patio.

– Pausa is a recipient of the Gambero Rosso 3-Shrimp Award, 4 years running!

– Pausa is a recipient of the 2018, 2019, & 2020 Michelin Bib Gourmand!

#bibgourmand2020 @pausasanmateo

– Book your adjacent event at Pausa! We offer individual and semi-private luncheons, cocktail receptions, and dinners.

#groupdining

Bios

  • Andrea Giuliani

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    Andrea Giuliani

    Executive Chef/Owner

    A Veneto native, Chef Andrea Giuliani has over 25 years of experience in kitchens throughout Italy and the Bay Surface area. In 2005 Giuliani made his journey to the United States ready to bring his passion for food and wine to California. His first job when he arrived was Executive Chef at Spiedo Restaurant in San Mateo where he unknowingly met his future business partner, Steven Ugur. The two became fast friends and gained a great deal of respect for one another'due south specialties, Giuliani's in the kitchen and Ugur's in the dining room.

    After 2 years at Spiedo, Chef Andrea moved on and headed to the heart of Silicon Valley where he led the kitchen at Piatti Eating house in Santa Clara. During his five years at Piatti he acquired a corking deal of knowledge about the business side of running a restaurant in America. He took what he learned and next applied it to his work at Piazza D'Angelo, a well known Italian eatery in Marin County that has been around for more than 30 years. When Chef Andrea learned that Spiedo would be closing, he reconnected with Ugur and soon after a plan was hatched to plough the space into something fresh and vibrant – Pausa Bar & Cookery.

    Truthful to his Italian roots, but inspired by the bounty of Northern California, Giuliani is excited to bring his passion for cooking back to San Mateo. At Pausa Chef Andrea is creating approachable Italian cuisine, elevated by fresh, high-quality ingredients and modern cooking techniques. Merely nutrient is not his only passion, Italian wine is very much a function of Giuliani'due south repertoire which is showcased in Pausa's all Italian wine list.

  • Steve Ugur

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    Steve Ugur

    General Manager/Owner

    A San Mateo native, Steve Ugur grew upwards in the restaurant business working in his family unit's establishments for as long as he can remember. Even while he earned his Associate's Caste at the College of San Mateo, Ugur was e'er-nowadays in the businesses including a major part every bit the full general managing director, leading the forepart-of-house team at Porterhouse in San Mateo. During his tenure, Ugur refined his ain customer service skills and instilled a passion for the hospitality business into his employees throughout the years.

    In 2013 Ugur fabricated his commencement existent foray into the back of the house by giving into his marvel about butchering and charcuterie and completing a stage at Harris Steakhouse in San Francisco. The art of dry aging beef at Harris inspired him to introduce a similar programme at Porterhouse with the addition of grass fed and finished beef from local ranches in Northern California. Betwixt 2014 and 2015 he traveled twice to France to phase with award-winning butcher Pierre Sajous in the mid-Pyrenees. Upon his render, he continued to lead the team at Porterhouse every bit the only eating house with a dry aging plan on the Peninsula.

    At Pausa, Ugur will keep to use his well-rounded experience to build a team that shares his desire to exceed guest expectations. In add-on to his passion for food and hospitality, Steve has a neat love for Italian vino which helped him during his collaboration with Chef Andrea in designing an all-Italian wine listing. From the creation of the Spritz cocktails to the charcuterie program, Steve has a devoted involvement in every attribute of Pausa and looks forrad to sharing information technology with San Mateo and the surrounding Bay Area.

Hours

We Are Open 7 days for Dinner Mondays through Thursdays from 4:30pm to 9pm, Fridays & Saturdays from 4pm to ix:30pm, Sundays from 4pm to 8:30pm

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