Restaurant Review “Osteria” Philadelphia

Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of Osteria Restaurant Philadephia Menu Appetizers for post on Restaurant Review Of Osteria Philadelphia

Unique appetizers are offered at Osteria in Philadelphia.

Osteria is one of a TRIAD of Philadelphia restaurants (Osteria, Amis, and Vetri) owned by chefs Marc Vetri and Jeff Benjamin. I enjoyed eating at the casual Vetri during a previous trip to Pennsylvania and looked forward to trying the upscale Osteria.

Osteria offers an extensive menu that includes both northern and southern Italian FARE. The restaurant specializes in offering SINGULAR combinations of ECLECTIC ingredients, such as:

  • chestnut tagliolini
  • wild bear bolognese sauce
  • huckleberry ravioli

Four of us shared the polpo pizza and a special vegetable antipasti platter to start. The vegetable antipasti was the highlight of my meal.

Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of polpo pizza for post on Restaurant Review Of Osteria Philadelphia

Polpo Pizza topped with octopus, red chili flakes, and smoked mozzarella

 

Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of vegetable antipasti for post on Restaurant Review Of Osteria Philadelphia

Vegetable antipasti included grilled Brussels sprouts, roasted red peppers, marinated beans, beets, mesclun greens, and caramelized turnips

For my main, I ordered gemelli pasta, my brother went for seppia (fish), and my parents shared a large cut of beef. My dad, the family OENOPHILE, complemented the wine selection. The meal was so filling, we had no room for dessert.

Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of gemelli pasta with octopus for post on Restaurant Review Of Osteria Philadelphia

The gemelli pasta was topped with "calabrese" style octopus

Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of Seppia stuffed stuffed with sausage, heirloom bean guazzetto and wilted escarole for post on Restaurant Review Of Osteria Philadelphia for post on Restaurant Review Of Osteria Philadelphia

Seppia stuffed stuffed with sausage, heirloom bean guazzetto and wilted escarole

Charis Freiman-Mendel, author of Cook Your Way Through The SAT uses photo of  House aged rib-eye "fiorentina" for two with tri-colored cauliflower cooked in beef fatfor post on Restaurant Review Of Osteria Philadelphia

House aged rib-eye "fiorentina" for two with tri-colored cauliflower cooked in beef fat

The setting is traditional and the all-glass patio area distinguishes Osteria from many other restaurants. The patio provides diners with a quiet, less-formal AMBIANCE and overlooks a beautiful stone church. The service was excellent and the wait-staff were attentive without being overbearing.

The portion size passed the “Ross test.” My brother Ross is a bottomless pit and he left the restaurant very satisfied.

My only criticism, which is a very important one, is that the chef was heavy-handed with his use of salt. The excessive salt DETERRED an otherwise fine-dining experience, causing Osteria to merit 3.5 out of 5 stars.

As Italian restaurants go, I’d rather eat at the more pocket-friendly Al Forno in Providence. Stay tuned for that review!

Charis

  • TRIAD = threesome
  • FARE = food
  • SINGULAR = unique
  • ECLECTIC = varied
  • OENOPHILE = wine lover
  • AMBIANCE = atmosphere
  • DETERRED = hindered

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