Osteria has been a fixture of North Philadelphia's Italian dining scene since opening in 2007. Chef Jeff Michaud helms the kitchen, working seasonal menus rooted in traditional Northern Italian technique off a wood-burning grill and a custom-made brick oven. The James Beard Foundation named him Best Chef: Mid-Atlantic in 2010, following a 2008 semifinalist nod for Rising Star Chef of the Year; Osteria itself was a Best New Restaurant finalist that same year.
Hand-made pastas rotate with the seasons, but a few dishes have stuck around as regulars' orders: rigatoni with chicken liver, cipollini onion, and sage; grilled octopus with shallot, celery, and Calabrian chili; and a straightforward Margherita pizza from the brick oven. The dining room and patio lean lush and formal, and the restaurant has built a reputation as a go-to venue for private events and celebrations around Philadelphia.
Service consistently draws praise alongside the room itself, and the kitchen has kept its execution steady across nearly two decades in the neighborhood.
Hand-made pastas rotate with the seasons, but a few dishes have stuck around as regulars' orders: rigatoni with chicken liver, cipollini onion, and sage; grilled octopus with shallot, celery, and Calabrian chili; and a straightforward Margherita pizza from the brick oven. The dining room and patio lean lush and formal, and the restaurant has built a reputation as a go-to venue for private events and celebrations around Philadelphia.
Service consistently draws praise alongside the room itself, and the kitchen has kept its execution steady across nearly two decades in the neighborhood.