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Osteria: Pies Shine At Popular Philly Italian Restaurant

Osteria: Pies Shine At Popular Philly Italian Restaurant

I’ve had quite the range of experiences when it comes to pizza in Philadelphia. I loved Stephen Starr’s Pizzeria Stella back in 2010 but was disappointed with the classic pies at Tacconelli’s last year. One place that had been on my radar for quite some time is Osteria (640 North Broad Street). The kitchen is …

Review Overview

Overall Experience - 8.6

8.6

Summary : The pies at this Italian restaurant are a must-try along with their delicious pastas and entrees. The topping combinations are creative and often meat heavy.

9

I’ve had quite the range of experiences when it comes to pizza in Philadelphia. I loved Stephen Starr’s Pizzeria Stella back in 2010 but was disappointed with the classic pies at Tacconelli’s last year. One place that had been on my radar for quite some time is Osteria (640 North Broad Street). The kitchen is manned by James Beard award-winning chef Jeff Michaud and although it’s not exclusively a pizzeria, about ten pies appear on the menu nightly.

On a weekend in late February, I swung by with a group of friends and we ordered four pies. Although none of them outshined the restaurant’s pasta dishes, they served as a nice complement to the heavier entrees.

The pies are approximately 12 inches in diameter — similar to a Neapolitan pie — but they feature a crunchier and crispier crust. They’re meat heavy (only two vegetarian pies) and contain ingredients that you might not normally find on pizza — duck confit, scallop, and octopus. We were not feeling particularly adventurous. The price range is $15-$22, which means that a four-pie dinner could creep up near $100 after tax and tip. A bit pricey, especially for Philadelphia.

The standout pie in my mind was the Lombarda which features a baked egg (similar, but not quite as good as the Tartufo at Stella). The tomatoes on the Amatriciana were flavorful and were accompanied by chili flakes which gave them an extra kick. The Parma was heavy on prosciutto and light on arugula, as it should be. The traditional Margherita pizza was just that — traditional (aka: standard, average). It’s best to go for a more exotic pie while it’s in front of you.

lombarda
baked egg, bitto cheese, mozzarella, and cotechino sausage
le pizza tradizionale margherita
tomato, basil, and mozzarella
parma
mozzarella, fontina, arugula, and prosciutto di parma
 
amatriciana
guanciale, tomato, pecorino and chili flake

Even though the restaurant is approaching its five year anniversary, it’s still the place to be on a Saturday evening in Philadelphia. More bars and restaurants are opening in the surrounding Fairmont neighborhood, and it wouldn’t be surprising if Osteria remains an “it” destination for years to come. As their pizzas rotate seasonally, it gives everyone — including myself — a reason to return the next time I’m in town.

About I Dream Of Pizza

Some guys dream about winning the Powerball jackpot, making love to Kate Upton, or scoring the winning touchdown in the Super Bowl. But personally, I spend most of my time dreaming about digging my face into a mouth watering slice of pizza. Fireworks are ignited. Music comes out of nowhere. And just like that, I’ve fallen in love once again. Since 2008, I've chronicled my pizza eating adventures in NYC and around the world on I DREAM OF PIZZA. From reviews and recipes to obscure video clips and news articles, this is your one stop shop for all things pizza.

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