Osteria

[TheTravellers]

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.

[Mr. Blue Sky]

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.

[Swalell1960]

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.

[Pete]

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.

[OkieBerto]

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.

[rayvaflav]

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

[Nhampson]

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.

[The]

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?

[OkieBerto]

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.

[prickle]

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

[The]

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

Sounds like you’re attempting it now…

[Rover]

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?

[ditm4567]

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.

[Thunderbolt]

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

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

[bison34]

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.

[OkieBerto]

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.

[bison34]

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.

[catcherinthewry]

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!

[bison34]

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/ca...e-recipe.6818/
https://www.recipesfromitaly.com/spa...e/#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.

[catcherinthewry]

Wait, what?

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

[OkieBerto]

Wait, what?

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

[TheTravellers]

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?

[catcherinthewry]

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?

[baralheia]

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.

[kukblue1]

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.