Osteria Langhe

3 Reviews on “Osteria Langhe”

• Meenakshi

  My friend and I went here Sunday, and it was delicious. Not only was the food fabulous, but the cocktails and service, too!The fried polenta with asparagus and anchovy sauce is something I never knew I needed. It was incredible. The other gnocchi dish I had, was also very good! I will be back soon

  November 28, 2020, 3:34 pm

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• Preetham Naga

  Oh my, I would have never ordered a hot dog like this at home. It came highly recommended and I know why!!! Best HOT DOG EVER!!!Oh my, I would have never ordered a hot dog like this at home. It came highly recommended and I know why!!! Best HOT DOG EVER!!!

  May 9, 2020, 5:22 am

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• Kit Graham

  When you think of Italy, you probably think of Rome, Florence, Venice, and Naples you probably dont think of Piedmont. In America we throw around the term Italian Food when each region of Italy has its own cuisine. Piedmont is a region in Northwest Italy known for making some of the best wines in the world. While I was familiar with Piemontese wines, I knew less about the food, until my recent meal at Osteria Langhe, a restaurant that opened near Logan Square last year.The Tajarin Tartufo Nero had thin fresh noodles drown in a creamy fontina sauce with truffle shavings topped with a sunny side up egg. The rich bold flavors of the fontina, truffle, and egg yolk were able to balance each other and not overwhelm. I especially enjoyed the texture of the very thin noodles that were effective at holding the sauce.The Polipo, grilled octopus with a chilled leek and potato crema, gained flavor through the process of grilled, but was sous vide first so the texture of the octopus was soft and not rubbery. Generally, octopus isnt my favorite, but I did enjoy this.I speak for everyone when I say that our favorite dish was the Plin, small hand pinched ravioli with la tur, Parmesan, thyme, and butter. These simple flavors of pasta, cheese, butter, and thyme came to life. I want to explain that la tur is a cheese that comes from Piedmont that is made with a mix of goat, cow, and sheep milk. Cheeses like this that are made from a blend of cheeses are my favorite, they have a richer more complex flavor, and pair wonderfully with pasta.My favorite entree was the Tagliata, a Piemonese New York Strip Steak with gorgonzola and madiera glace and crispy potatoes. In a city full of steakhouses you might not think to order steak at an Italian restaurant, but this medium rare steak could rival any steak in the city. We devoured it. The extra crispy potatoes were a fun side. thekittchen.com

  May 10, 2016, 4:17 am

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