AS THEIR NEWEST RESTAURANT, Osteria Giulia, is thriving uptown on Avenue Road, Rob Rossi and David Minicucci’s first enduring collaboration approaches its fifth anniversary with its original popularity fully intact. Giulietta’s handsome room is invariably bustling, the long, busy bar contributing to the convivial atmosphere. The duo draws on their Italian heritage to give classic Italian cuisine a fresh spin that’s light and correct. Rossi’s talents are on point: top-notch ingredients allow the chef to do more with less. The menu is replete with choice, yet easy to navigate. A single printed page lays out a few options each for primi, secondi and contorni, along with salads, pizzas and spuntini (snacks). La Giulietta — the namesake pizza topped with lardo, smoked scamorza and pistachio — is, in a word, perfection. Some classics from launch, like the tonnarelli cacio e pepe and the polpo e fagioli — grilled octopus with dollops of salsa verde and cannellini beans — linger on the menu. Others are strictly seasonal — like spring’s exquisite nettle-and-ricotta agnolotti with morels and peas. Don’t miss the pine-nut tart with mascarpone and honey. Low-alcohol cocktails are designed to prick the palate. The wine list touches all the right notes: bottles are reasonably priced and mostly from low-intervention makers. Service is capable and warm.
Tonnarelli Cacio e Pepe
Torta della Nonna

Photography by: Rick O’Brien


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