My wife and I remembered enjoying dinner at Osianna a couple of years ago. Being in the neighborhood on our annual summer trek north to Connecticut we decided to revisit Osianna for a weekday early dinner. Bottom line... we both thoroughly enjoyed every single aspect of our latest experience.
The ambiance can best be described as an up scale Greek islands ambiance. Pleasing bright colours, touches of seaport scrimshaw and tables set with tablecloths and neatly folded white linen napkins. Reinforcing the theme, all of the waiters wore white jeans pants topped with horizontally alternating black and white shirts.
The menu reflects a wide range of Mediterranean influences... Portuguese, Catalonian, southern French, Sicilian, Italian, Cyprian, Greek... with Greek somewhat more prevalent. (The menu also includes “Mussels Basque style”, although the Basques are hardly Mediterranean.) For us the biggest problem with the menu is the plethora of choices, since we no longer live in Connecticut. If we still did, then Osianna would be one of our regular “go to” dining destinations.
Really tempting bread arrived on the table as soon as we placed our orders... accompanied by tzatziki yoghurt instead of the usual olive oil. Nice touch. Really tasty.
For starters my wife ordered the roasted red beets with garlic and extra virgin olive oil and I ordered the grilled Portuguese octopus. The octopus was outstandingly tender, a feat that most kitchens can not regularly achieve. My wife raved about the beets, finally agreed to share a bite with me, and I fully agreed with her assessment.
For an entree the bouillabaisse looked really tempting but I settled on the filets of branzino. The fish came perfectly done, complemented very nicely by the accompanying sacoutash. My wife ordered another starter for her entree... the fried local calamari with lemon wedges. An ample portion arrived... very lightly dusted, crisp, and not chewy. NOTE to marinara sauce lovers... the menu plainly states that marinara sauce is NOT served with the calamari, and the chef means it. Good for him.
The wine list is not overly extensive but sufficient and reasonably priced. Feeling adventurous and on the advice of our knowledgeable, really great waiter we chose an unfamiliar Greek wine... a blend of 50% Moschofilero grape, 30% Chardonnay and 10% each of a couple of other grapes. Slightly fruity yet also perfectly dry and light. As he had suggested, a very good summer wine for the dishes we had ordered.
Throughout all of this, service was simply outstanding. The waiters worked as a true team. Any and all of them immediately anticipated and filled an unexpressed need at our table such as a half empty glass. A couple of additional examples: Early in our meal I left our table for a couple of minutes to retrieve an item from our vehicle. When I returned, my opened napkin had been refolded and placed neatly back into the table setting. And when the branzino entree arrived, the original table setting knife was unobtrusively replaced with the appropriate table fish knife. True European style service.
One more time... an all round great experience at a reasonable price.
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