Going in to the old Starbucks space in Nichols Hills Plaza.

Osteria OKC (https://www.osteriaokc.com)

They are getting close to opening. Should be about the middle of February.

It's described as "a full-service restaurant and craft bar concept offering a bold, fresh perspective on classic Italian food."

http://www.okctalk.com/images/pete/osteria1.jpg


http://www.okctalk.com/images/pete/osteria2.jpg

This looks really good, the food they have been sharing on social media looks outstanding as well.

I feel like good Italian options are limited in OKC, so hopefully they can help with that.

I feel like good Italian options are limited in OKC, so hopefully they can help with that.

With Gabriella's, Vito's, Patrono, Caffe Pranzo, Stella, Pizzeria Gusto, and Rococo around, are our good Italian options really that limited? We've been to all except Pranzo and feel they're all "good", maybe not spectacular (Patrono's probably the closest to spectacular), but definitely in the "good" category.

^

I really like all those, although I've yet to try Vito's and Cafe Pranzo.

With Gabriella's, Vito's, Patrono, Caffe Pranzo, Stella, Pizzeria Gusto, and Rococo around, are our good Italian options really that limited? We've been to all except Pranzo and feel they're all "good", maybe not spectacular (Patrono's probably the closest to spectacular), but definitely in the "good" category.

Gabriellas seems to be the only one that always satisfies. Patrono is a certain kind of italian and Ive had some good things and not so good things, Stella is very hit and miss, Gusto has very limited amount of pasta (maybe only on weekly specials?), Rococo's is good but not for its Italian, never had Pranzo. Just opinions here though. If anyone has some specific pasta dishes from these places that they love, please let me know.

Gabriellas seems to be the only one that always satisfies. Patrono is a certain kind of italian and Ive had some good things and not so good things, Stella is very hit and miss, Gusto has very limited amount of pasta (maybe only on weekly specials?), Rococo's is good but not for its Italian, never had Pranzo. Just opinions here though. If anyone has some specific pasta dishes from these places that they love, please let me know.

I need to try Gabriella's again, the only time I went I was very underwhelmed. Patrono and Vito's are my favorite in the city. Michael's Grill has some really good italian dishes, but not necessarily an Italian restaurant. I think Osteria will do really well there.

As long as you don't mind heavy, old school red sauce types of Italian food, you just can't beat Gariella's.

The first time or two I was underwhelmed but now have to work to avoid the place because I love so many of their dishes, I'm afraid of packing on pounds.

It's not inexpensive but I sure think it is delicious.

As long as you don't mind heavy, old school red sauce types of Italian food, you just can't beat Gariella's.

The first time or two I was underwhelmed but now have to work to avoid the place because I love so many of their dishes, I'm afraid of packing on pounds.

It's not inexpensive but I sure think it is delicious.

Admittedly Italian is not my go-to in OKC, mainly because of the heaviness of a lot of the Italian-American style we tend to have here. Patrono is my favorite probably for that reason... but that's another place that has fallen off the radar with all of the other new spots that have opened.

I really enjoy Gabriella's. I've been going there since they opened. My wife was still with me and we just loved it. I'm no expert but it suited us to a "T". I have had many entrees and have never been disappointed.
C. T.

For traditional, Moni’s has been pretty good too.

For traditional, Moni’s has been pretty good too.

Moni's is a favorite of my wife and I's, they have a great menu and really know what they are doing.

For traditional, Moni’s has been pretty good too.


Moni's is a favorite of my wife and I's, they have a great menu and really know what they are doing.
My family and I love Moni's. We're regulars there and it's consistently delicious.

Anyone eaten here? I have dinner reservations this weekend.

Anyone eaten here? I have dinner reservations this weekend.

We went a couple weeks ago and really enjoyed it.

Anyone eaten here? I have dinner reservations this weekend.

Very swanky, went a few weeks ago, and i am clearly not cool enough to go there, or the champagne bar close by.

Went by last night and for 7:30PM on a Sunday, the place was jammed.

I did not see one person in Pops.

So full disclosure, it takes a lot to get me going, even more to come on here and write about it.

I am the so called social chair at my office, and we go out once a month for a Happy Hour to try new places. This had recently hit my radar and decided to try it out. On the website it says if you have a party of 4 or more, then call xxx number. Cool, so i called last Friday and left a message saying I would like to come tonight at 5pm with 8-10 of my colleagues and if we could get a table. No response. Proceeded to call 2 more times over the week. No response.

So today we just decided to go up there at 5 (when they open) and check it out. To my surprise it was pretty full, but there for 6-8 4 tops open as well as plenty of seats at the bar. I tell the hostess our group size and she proceeds to tell us they are all booked up and can't accommodate us. Not even tell us that it might be a certain wait period. Just that they couldn't accommodate us. I proceed to tell her I had been trying to call, but only got the voicemail, to which she responded they didn't receive any messages. She gives me a card and points to the number and asks if that was the number, and it matches the number I have called. I proceed to tell her how I am frustrated because I did what the website told me to do. A man came up and started listening to what was going on, and he didn't seem to really care what was going on. She then asks me if I want to come back another night, to which i said no thank you because I have a big group on the way. We all ended up meeting at Saturn next door, which was Terrific BTW.

Unknowingly to me, another coworker was at the bar and had attempted to get a community table, but they wouldn't let him have it because someone was coming in at 6:30. That was at 5pm. This was after it took someone 10-15 min to ask him what he would like to drink.

All this rambling aside my point is I don't like being talked to like I'm an idiot. Especially in front of my guest and other patrons. I am in the customer service industry myself, and if something goes wrong (even if it might not be my fault) I own it. I hope to try this place one day and hope it succeeds, but man I hope the too cool attitude goes away or it's going to slowly turn people off.

My wife and I went Sunday night. Octopus appetizer was great, as was my wife's mushroom gnocchi. I had the squid ink pasta with clams and a white wine/uni cream and it was just so-so. They forgot our salad course entirely, but overall the service was pretty good. Will definitely give it another shot, nice to have some progressive Italian in OKC!

My wife and I went Sunday night. Octopus appetizer was great, as was my wife's mushroom gnocchi. I had the squid ink pasta with clams and a white wine/uni cream and it was just so-so. They forgot our salad course entirely, but overall the service was pretty good. Will definitely give it another shot, nice to have some progressive Italian in OKC!

If forgetting an entire course is still "pretty good" service, your definition of "pretty good" doesn't quite line up with mine. :)

If forgetting an entire course is still "pretty good" service, your definition of "pretty good" doesn't quite line up with mine. :)

Ha! It's a pretty big oops but he just totally forgot and was busy. Very good service apart from it and those things do happen from time to time. My wife and I are pretty understanding though for the most part as we have both managed restaurants and understand.

This place is awesome. The gnocchi dishes are both great. Service was great our night.

Top Chef's Fabio is involved, so the food should be high level most nights even if the service is not.

What happened to my post about their Cicchetti concept?

Stopped in for a drink last night and I really liked the place and vibe.

Very busy as well.

It's definitely become a popular place, especially for the NH crowd.

Stopped in for a drink last night and I really liked the place and vibe.

Very busy as well.

It's definitely become a popular place, especially for the NH crowd.

Thanks for the heads-up, I know to stay away now. :Smiley122

It’s crowded and doing very well — obviously. We love Saturn Grill and it’s always hard now to find a parking place without walking a distance. That’s not bad, and we don’t mind walking, but it certainly goes to show how popular Osteria is right now. We’ll try it soon, but we usually hit NHP for Saturn Grill and Trader Joe’s. Both favorites.

So, what space is Osteria moving into? I saw a reference in the Britton fb group that it was one of the old gas stations.

Pretty sure the new Osteria Diner is going into the old station at 814 W. Britton (SE corner of Francis), which is just to the east of what is now the center of all the businesses in the district.

But although the Osteria in NH Plaza is now closed, there have yet to be any building permit or license applications for this property, so whatever happens there won't be soon.


HTTP://www.okctalk.com/images/pete/osteria020324a.jpg


HTTP://www.okctalk.com/images/pete/osteria020324b.jpg

Per Greg Horton, "In somewhat surprising news, Chef Jonathon Stranger is headed to Plaza District. Stranger said he's leased the original Aurora location -- owned by Aimee Struble and Jeff Struble -- and will open a newly redesigned and re-envisioned Osteria. He likened the transformation to what Kevin Lee did with Birdie's and Birdie's by Chef Kevin Lee: same name, new branding, new menu. Estimated open date is early Q1 '25."

I think this is such a bad move. I think Britton District would have been way better for the type of clientele he seems to want.

I drove by yesterday and it looks like there's a new business in this old gas station on Britton Road.

I drove by yesterday and it looks like there's a new business in this old gas station on Britton Road.

Yes, The Flower Truck opened in that spot. Osteria will no longer be opening in Britton.

Yes, The Flower Truck opened in that spot. Osteria will no longer be opening in Britton.

Is it completely dead or just not happening in Britton?

Is it completely dead or just not happening in Britton?

The rumor is that he is opening it in the Plaza with no plans for Britton as of now.

When will this chef be publicly exposed for the previous embezzlement allegations against him?

When will this chef be publicly exposed for the previous embezzlement allegations against him?

Sounds like you’re attempting it now…

When will this chef be publicly exposed for the previous embezzlement allegations against him?

What came of the allegations? Were you a party to either side of it?

When will this chef be publicly exposed for the previous embezzlement allegations against him?

Who cares? He had the best authentic Italian food in town.

Who cares? He had the best authentic Italian food in town.

Authentic? His signature dish was carbonara from a mason jar...

Authentic? His signature dish was carbonara from a mason jar...

Carbonara, yes. What about it? The sauce was homemade and authentic. Who cares about the vessel it is served in? Not every detail has to be "authentic" to be an authentic dish. If the food is authentic, then everything else is superfluous, in my opinion.

This thread has now become unhinged and I can't tell who is being sarcastic and who is being honest. This food was about as authentic as his "Authentic New Mexican Cuisine" at El Coyote.

The only time I went to Osteria the food was so over salted that it was impossible to finish eating. The Cacio e Pepe was mushy with only salt as flavor. Not sure how anyone saw this place as Authentic Italian food.

This thread has now become unhinged and I can't tell who is being sarcastic and who is being honest. This food was about as authentic as his "Authentic New Mexican Cuisine" at El Coyote.

The only time I went to Osteria the food was so over salted that it was impossible to finish eating. The Cacio e Pepe was mushy with only salt as flavor. Not sure how anyone saw this place as Authentic Italian food.

Good and authentic are NOT synonymous. Lol.

But yes, I am excited for him to open in the Plaza. I have had good experiences with his restaurants.

This thread has now become unhinged and I can't tell who is being sarcastic and who is being honest. This food was about as authentic as his "Authentic New Mexican Cuisine" at El Coyote.

The only time I went to Osteria the food was so over salted that it was impossible to finish eating. The Cacio e Pepe was mushy with only salt as flavor. Not sure how anyone saw this place as Authentic Italian food.

I have not tried Osteria, but Casio e Pepe should not have any salt in it. The two ingredients are right there in the name!

I have not tried Osteria, but Casio e Pepe should not have any salt in it. The two ingredients are right there in the name!

Wait, what?

https://www.bonappetit.com/recipe/cacio-e-pepe
https://www.foodandwine.com/recipes/pasta-cacio-e-pepe
https://forum.recipes.net/threads/cacio-e-pepe-recipe.6818/
https://www.recipesfromitaly.com/spaghetti-cacio-e-pepe-recipe/#ingredients

Come on, man. I get the last page and a half has been dogging on Osteria, but just because something isn't in the name, doesn't mean it isn't an ingredient. Salt is used in basically every Italian dish to flavor pasta (and subsequently the pasta water). So while you are correct that it shouldn't be the main flavor, to say that it shouldn't have any is woefully incorrect. You should taste it a little bit.

Wait, what?

https://www.bonappetit.com/recipe/cacio-e-pepe
https://www.foodandwine.com/recipes/pasta-cacio-e-pepe
https://forum.recipes.net/threads/cacio-e-pepe-recipe.6818/
https://www.recipesfromitaly.com/spaghetti-cacio-e-pepe-recipe/#ingredients

Come on, man. I get the last page and a half has been dogging on Osteria, but just because something isn't in the name, doesn't mean it isn't an ingredient. Salt is used in basically every Italian dish to flavor pasta (and subsequently the pasta water). So while you are correct that it shouldn't be the main flavor, to say that it shouldn't have any is woefully incorrect. You should taste it a little bit.

Congratulations on finding some recipes that have salt in them. I cook a pasta dish at least once a week and none call for salt in the pasta water. I'm not going to diss anyone who does salt their pasta, but I never do. The beautiful thing about Cacio e Pepe is its simplicity. Just cheese, pepper, pasta and the pasta water. I always keep some Bucatini and Pecorino Romano on hand just in case I don't have anything to cook and don't want to make a run to the store.

Wait, what?

https://www.bonappetit.com/recipe/cacio-e-pepe
https://www.foodandwine.com/recipes/pasta-cacio-e-pepe
https://forum.recipes.net/threads/cacio-e-pepe-recipe.6818/
https://www.recipesfromitaly.com/spaghetti-cacio-e-pepe-recipe/#ingredients

Come on, man. I get the last page and a half has been dogging on Osteria, but just because something isn't in the name, doesn't mean it isn't an ingredient. Salt is used in basically every Italian dish to flavor pasta (and subsequently the pasta water). So while you are correct that it shouldn't be the main flavor, to say that it shouldn't have any is woefully incorrect. You should taste it a little bit.

Bro, I use salt in my italian dishes in the water, but if you tasted what I tasted you would not be happy with your service.

Congratulations on finding some recipes that have salt in them. I cook a pasta dish at least once a week and none call for salt in the pasta water. ....

Doesn't pretty much every package of pasta everywhere say to add salt to the water?

Doesn't pretty much every package of pasta everywhere say to add salt to the water?

Some do some don't. And when they do it says a pinch which will not affect the taste of the dish at all. Salt is added to the water to make the pasta less sticky, not to affect the taste. Can we get back to Osteria now?

Some do some don't. And when they do it says a pinch which will not affect the taste of the dish at all. Salt is added to the water to make the pasta less sticky, not to affect the taste. Can we get back to Osteria now?

The proper Italian way to cook pasta is to boil it in water that is as salty as the sea - about a heaping tablespoon per gallon of water. Salted water seasons your pasta as it cooks and makes a big difference - it's pretty bland without it. If you're not, give it a try next time.

Hum must have to try this place out. Can't find a good Italian place. Fresh pasta needs salt water salt it after it boils. Boxed crap doesn't really need it. Put oil in your water or break box pasta in half and I'll cut you.

The proper Italian way to cook pasta is to boil it in water that is as salty as the sea - about a heaping tablespoon per gallon of water. Salted water seasons your pasta as it cooks and makes a big difference - it's pretty bland without it. If you're not, give it a try next time.

No. Little to no salt is needed. Sea water salty is grossly too much. Pasta isn’t flavored up. No cooking instructions ever call for more than token amounts of salt.

No. Little to no salt is needed. Sea water salty is grossly too much. Pasta isn’t flavored up. No cooking instructions ever call for more than token amounts of salt.

This is on every Della Terra Pasta dried pasta package. I'm guessing they're more of a pasta expert than anybody here, we follow their instructions and it turns out great.

19201

This is on every Della Terra Pasta dried pasta package. I'm guessing they're more of a pasta expert than anybody here, we follow their instructions and it turns out great.

19201

Since salt is often used in the cooking stage to hide tastes, I am assuming Delia Terra knows their pasta. Salt is kind of like air conditioning. People think it cools the air, but it doesn't.. it takes heat out. Salt doesn't add flavor, it renders certain offensive taste unabsorbable by taste buds.

Since salt is often used in the cooking stage to hide tastes, I am assuming Delia Terra knows their pasta. Salt is kind of like air conditioning. People think it cools the air, but it doesn't.. it takes heat out. Salt doesn't add flavor, it renders certain offensive taste unabsorbable by taste buds.This is BS. Salt adds flavor. It's the most commonly used flavoring in human history, and not just to block bad tastes.

Since salt is often used in the cooking stage to hide tastes, I am assuming Delia Terra knows their pasta. Salt is kind of like air conditioning. People think it cools the air, but it doesn't.. it takes heat out. Salt doesn't add flavor, it renders certain offensive taste unabsorbable by taste buds.

You realize the instructions say to add salt to the water right? Just because you may like your food a bit blander does not mean others do too. Things like salt and msg elevate the flavor in a dish, one of the absolute best examples would be steak, but pasta is a close second especially with a simple dish like cacio e pepe. The pecorino and parmesan are both salty, but if you make two of them the exact same way except for the pasta water you will be able to tell the difference.

This is BS. Salt adds flavor. It's the most commonly used flavoring in human history, and not just to block bad tastes.

I know some high-level chefs from L.A. who sing the praises of salt as a flavor enhancer in almost all their dishes.

It's even called for in many baking recipes.

Lydia knows pasta…
However, Bastianich also made the case for omitting olive oil when necessary. "Don't put olive oil in when you're cooking pasta and you're boiling that water," she stressed. "The oil coats the pasta and then the sauce slides off. You want the pasta that sort of kisses with the sauce, and all together is delicious. Always salt the water, no oil."

I promise you the local chefs are salting the water for your pasta & have been for a long time. Della Terra has become the standard here unless you can do it better than them.

I'm curious to make some without salt now and see if there's anything to it, this has been an interesting discussion lol.

Since salt is often used in the cooking stage to hide tastes,

this is the opposite of what salt is used for

this is the opposite of what salt is used for

Salt reduces bitterness