Enjoy we did, each course richer than the next. A bread display offered grissini and foccacia as well as your typical Italian breads. A first course of appetizers included a octopus (a little on the fishy side) and snails in bone marrow (Wow, just Wow).
A pizza course included the Cippola with caramelized onions, truffle and sottocenere cheese and was, as deemed by our waiter, french onion soup reincarnated. I concur and I want more. The Lombarda came adorned with fresh ground sausage on top made from spit-roasted pig and baked egg.
Homemade pastas displayed ingenuity, candle with wild boar sausage had the best tasting noodle. chicken liver rigatoni definitely tasted like chicken liver and therefore one bite was enough. And the a ravioli-like noodle stuffed with foie gras was both rich and sweet.
After all that entrees fell a bit flat. One order of chicken was forgotten and served not exactly cooked all the way through. My lamb was tender to the fork but could have used some pizazz. The best entree came from the aforementioned pig and included crispy pig skin. Like a chip, from a pig. And better, much better.
Osteria redeemed itself with dessert. Bambalone, an Italian doughnut, was all a doughnut should be. Chocolate flan, a pear tart and mocha gelato were solid crowd pleasers. But the most innovative was the polenta and hazelnut pudding, like a lighter version of Nutella with some crunch and salt thrown in.
If you are in the Philadelphia area, Osteria is a treat. Enjoy.
Until our next Burger,
KLB
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