At Osteria Giulia, a luxurious little dinner spot with a focus on northern Italian cuisine, chef Rob Rossi (L’Unità, Giulietta) puts forth a menu of dishes made from seasonal ingredients. The 66-seat interior yields a contemporarily rustic vibe with honeyed tones,limestone and wood-panelled walls and folded ceilings. Among the house specials is the focaccia di Recco, a cheese-stuffed flatbread from the Ligurian town of Recco that dates back to the 12th century. Pasta dishes include the ravioli Girasole, filled with crab and mascarpone and topped with Meyer lemon, butter and chives, and picagge “paglia e fieno,” which translates to “straw and hay,” with rabbit ragù and a leek soffritto. Ambitious desserts like the millefoglie al pistachio top off the meal. The restaurant is home to over 300 bottles, a robust cocktail menu and a selection of grappa that will have you dreaming of a beach in Cinque Terre. With the fanfare that sister restaurant Giulietta receives, it’s no wonder that reservations at Giulia are hard to snag — they currently book two weeks in advance.
JUDGE JENNY COBURN OF GIA: “Osteria Guilia is my go-to restaurant for all special occasions! It’s a modern evolution of an upscale Italian restaurant.”
