Night Out in Philadelphia: Osteria
After a wonderful day around the city, we went to dinner at Osteria, a restaurant that has been recognized as the best new restaurant in Philadelphia. Stasia and I had been there before with a group for work, but were excited to go with Dominick and Jon.
The inside of the restaurant is just beautiful - stained concrete floors, heavy wooden farmhouse tables, a semi-open kitchen with a wood burning oven, warm lighting, high ceilings, and just a few modern touches. Even with the modern touches, mostly of lighting, you still feel like you are in a Tuscan farmhouse.
When reviewing the menu, we decided to split a pizza, and then each order our own antipasto, first course, and second course.
Pizza
We chose the parma pizza - mozzarella, fontina, arugula, and prosciutto. The crust is so thin, and the ingredients were so fresh and delicious.
Next course - Antipasto.
I ordered the Mozzarella in Carrozza with Olive Oil Poached Pear Tomatoes and Capers. For being a deep fried hunk of mozzarella, it was still so light! The tomatoes were great, but I think they forgot the capers.
Stasia ordered the antipasto of the night - a tray of marinated, roasted vegetables and Parmesan cheese. The presentation was beautiful - rustic and appetizing.
Jon and Dominick both ordered the House Cured Salumi Plate. It featured four different meats, one of which was head cheese (note, not a cheese...). Again, a beautiful presentation.
Primi
I ordered the polenta pasta with a cream sauce and black truffles. This is one of the most amazing things I have ever tasted - little pasta purses stuffed with polenta! And my favorite flavor in the world, black truffles. Sorry the picture is blurry -
Stasia and Jon both ordered the Linguine with Meyer Lemon and Maryland Blue Crab. I tasted it and it was delicious. The lemon was not overpowering at all - Delicious. And I loved the little bowl it came in.
Dominick was the adventurous one and ordered the Gnocchi alla Romana with Snails, Pancetta, and Provolone Cheese. He loved it!
Secondi
I am glad that Stasia and I thought ahead and realized we would probably be full by this course. We split an entree - Chicken alla Griglia with Endive, Persimmon Salad, and Walnut Pesto. I wish I had a picture to share because the presentation was so beautiful. The chicken was so tender and white, and the flavor was unbelievable.
Jon and Dominick both ordered the Rabbit Casalinga with Pancetta, Sage, Brown Butter, and Soft Polenta. It came in a round terracotta dish - this restaurant really pays attention to plating and presentation. Jon had never eaten rabbit before, but he liked it. He was surprised to see that it was just as white as chicken. Their only complaint was that there were too many small bones, and in a dark restaurant, that is a little dangerous. I even tried the rabbit - to me it tasted a bit like chicken but the consistency was more like a flaky white fish.
Dessert
We all split a plate of 8 assorted iced creams and gelatos. My favorite was the pistacho!
This was such a fun night of good food, good wine, and good friends. Osteria has a great thing going, and I would highly recommend it to anyone looking for somewhere new to go in Philadelphia.
The inside of the restaurant is just beautiful - stained concrete floors, heavy wooden farmhouse tables, a semi-open kitchen with a wood burning oven, warm lighting, high ceilings, and just a few modern touches. Even with the modern touches, mostly of lighting, you still feel like you are in a Tuscan farmhouse.
When reviewing the menu, we decided to split a pizza, and then each order our own antipasto, first course, and second course.
Pizza
We chose the parma pizza - mozzarella, fontina, arugula, and prosciutto. The crust is so thin, and the ingredients were so fresh and delicious.
Next course - Antipasto.
I ordered the Mozzarella in Carrozza with Olive Oil Poached Pear Tomatoes and Capers. For being a deep fried hunk of mozzarella, it was still so light! The tomatoes were great, but I think they forgot the capers.
Stasia ordered the antipasto of the night - a tray of marinated, roasted vegetables and Parmesan cheese. The presentation was beautiful - rustic and appetizing.
Jon and Dominick both ordered the House Cured Salumi Plate. It featured four different meats, one of which was head cheese (note, not a cheese...). Again, a beautiful presentation.
Primi
I ordered the polenta pasta with a cream sauce and black truffles. This is one of the most amazing things I have ever tasted - little pasta purses stuffed with polenta! And my favorite flavor in the world, black truffles. Sorry the picture is blurry -
Stasia and Jon both ordered the Linguine with Meyer Lemon and Maryland Blue Crab. I tasted it and it was delicious. The lemon was not overpowering at all - Delicious. And I loved the little bowl it came in.
Dominick was the adventurous one and ordered the Gnocchi alla Romana with Snails, Pancetta, and Provolone Cheese. He loved it!Secondi
I am glad that Stasia and I thought ahead and realized we would probably be full by this course. We split an entree - Chicken alla Griglia with Endive, Persimmon Salad, and Walnut Pesto. I wish I had a picture to share because the presentation was so beautiful. The chicken was so tender and white, and the flavor was unbelievable.
Jon and Dominick both ordered the Rabbit Casalinga with Pancetta, Sage, Brown Butter, and Soft Polenta. It came in a round terracotta dish - this restaurant really pays attention to plating and presentation. Jon had never eaten rabbit before, but he liked it. He was surprised to see that it was just as white as chicken. Their only complaint was that there were too many small bones, and in a dark restaurant, that is a little dangerous. I even tried the rabbit - to me it tasted a bit like chicken but the consistency was more like a flaky white fish.
Dessert
We all split a plate of 8 assorted iced creams and gelatos. My favorite was the pistacho!
This was such a fun night of good food, good wine, and good friends. Osteria has a great thing going, and I would highly recommend it to anyone looking for somewhere new to go in Philadelphia.
