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Philly: Dinner at Osteria

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Perhaps I just hope to keep Osteria as my personal Philadelphia secret. That's the only reason I can think of why I somehow have neglected to post about it for the last two years. It's been a must go place for me since before Tammi ran the Philadelphia Marathon in 2007. Yet, whenever it comes to writing a post about it, I always manage to put it off.

The meal is a multi-course fantasy of interesting Italian cooking ranging from porchetta with tuna sauce to octopus on pizza to rabbit sausage to pig's feet that even Tammi likes. It's all over the place in the best possible way and the courses are small enough that you can graze your way through the experience.

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Yesterday, I made our reservation for dinner at Osteria Friday night, shortly after we get into town. I've been looking back at some of my notes posted on Twitter over the summer when we were there last and it's got me all excited again.


Some highlights:

* polpo totally different than last night. Meat shreds in mouth. Milder fish flvr. Tender, not as firm as most. Char less strong.

* porchetta served cold sliced, like cold cuts. Topped with a mayo laced tuna sauce and greens.

* wow! Tammi's eating pig's feet "and liking it"

* tortellini stuffed with braised, ground, shredded pigs feet. Burrata stuffed delicate pasta pillows with sprinkled olives, pasley.

* we got the last plate of suckling pig. Moist, tender, transcendant.

* "course for course, perfection." says Tammi. I can't argue.

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Seriously, it's a wonderful experience made even better by sitting at the chef's counter and watching the team make their magic in the kitchen. I have my request in for the same spot this weekend. Here's hoping.

Osteria
640 North Broad Street
Philadelphia, PA 19130
215.763.0920



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