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Osteria Restaurant Review: Located along North Broad Street, Marc Vetri’s Osteria is a rustic take on an Italian trattoria. The focus is on thin-crust pizzas fired in the wood-burning oven, a daily antipasto offering, creative pasta combos and a handful of entrées that reflect chef Jeffrey Michaud’s commitment to Italian cuisine. Pizza purists can get a margherita, but options also include the Trentino, made with grilled figs, Gorgonzola and speck. Or how about a topping of polpo --- octopus with tomatoes, smoked mozzarella and a dash of chili flakes? House-made Italian meats and sausages adorn the salumi plate, and yellowtail crudo is served with watermelon, radish and chive oil. Secondi plates range from stuffed baby lamb with polenta and rosemary to a pork cutlet, Milanese-style with arugula and lemon. Of the dessert line up, Nutella pizza is certainly the most original. Servers are armed with iPad wine lists, an interesting way to choose your vino.