PHOTOS BY LAURA PETRILLA
The’s waiting for one of Pittsburgh’s most popular restaurants to return, is over – Osteria dish and bar open again on Wednesday.
“When we made the final decision to open, it felt so good. I can’t wait to see everyone again and do the things we love to do best, ”says co-owner and chef Michele Savoia.
the Pittsburgh Magazine Best Restaurant closed at the beginning of the COVID-19 pandemic and has remained so for the entire time. Savoia says he and his partner Cindy Savoia intended to reopen their South Side restaurant earlier this year, but the resurgent surge in COVID-19 caused the couple to suspend their plan as part of the house’s charm was shared Energy in a room where you may be eating is in close proximity to a table next to you. In addition, says Michele Savoia, the city-wide staff shortage has made it difficult for them to fill necessary positions. The restaurant is now staffed to provide a seamless experience for diners. Regarding the pandemic, the Savoias need proof of COVID-19 vaccination to dine in the restaurant. “Dishes are small. We can never be one hundred percent sure, but at the same time it’s better if everyone is vaccinated, employees and customers, ”says Savoia.
The essence of the restaurant’s cuisine – fresh seafood, pasta, seasonal specialties, and minimalist Southern Italian dishes – will remain unchanged, although Savoia says the original menu is slightly smaller than previous iterations and is more seafood-focused. Look for grilled Spanish sardines with caramelized onions, raisins, and pine nuts, pan-seared scallops with wild fennel pollen and roasted beets, and sauteed wild gulf prawns in extra virgin olive oil, garlic, tomatoes, red chilli, and parsley. Long-time favorites like Rigatoni alla Scamorza are also on the menu. Savoia celebrates the transition into autumn with Maccu di Fave, a Sicilian dry bean soup with fennel, onions and ricotta salad.
“I’ve tried to stick with what we’ve always done, what people love. As soon as we have the new staff ready, I’ll be ready to have fun with new dishes, ”says Savoia.
There are a few changes: The wine list is 90% new, almost exclusively produced in Italy and there are significantly more natural wines in the portfolio. The hours of the plate are easily set back; the kitchen closes at 10 p.m. and the facility closes at 11 p.m. The most important change is the introduction of an online reservation system; Previously, you had to (and still can) call the restaurant to make a reservation, but Dish will now reserve some of its tables through Resy.
“When people walk in, they should be able to forget all the things that are going on in the world. I know the situation is not the best, but we need it now, ”said Savoia.
128 p. 17th St., south side; 412 / 390-2012, disosteria.com
Also a tribute to Dr. Freddie Fu, who died on Friday at the age of 70. Dr. Best known for his titanic career as an orthopedic surgeon and founder of UPMC’s sports medicine program, Fu was also a tireless supporter of Pittsburgh restaurants. Our deepest condolences go out to his family, and our deepest condolences to all with whom he has been connected during his gigantic life.
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