One beautiful afternoon, I took my best friends ate at a place so close to us but we never had a chance to visit. It was Osteria Gia. We usually go to Pacific Place for lunch, but we always skip the idea eating there I don’t know why. But that day, we got the time and place for us. Osteria in Italian means typically a simple or inexpensive restaurant. Maybe Gia is the owner, or the kid’s owner, or their ancestor, or just a name popped up from nowhere. The place itself is quite fancy. The semi-open front area is specially made for smokers, while the indoors feels warmer and calmer. It win my eye’s and heart’s approval right on my first visit.
Dina was the one who love pasta, ordered something unusual in her pasta experience. “It’s like dumplings but Italian,” I said when she asked what is agnolotti. I was actually a little mistaken. In my mind, I pictured ravioli, not agnolotti. Both pastas are similar but if you see how they are made, they are different. Ravioli is like one carpet sliced into two, while agnolotti is made and folded one by one.
Osteria Gia has a big-sized agnolotti. Rather than dumplings, they looked more like fat pastels. The pasta swim in freshly made tomato arrabbiata sauce—I think they used a little red wine since it has a typical acid, with spinach and ricotta cheese as the filling. Even though I thought it has satisfying looks and tastes, Dina thought the agnolotti skin was a little too solid and not as chewy as she’s expected.
Okay, now let’s see what I have in my plate. I’ve been a big fan of truffle mushroom, and ate it with spaghetti covered in beautiful light-yellow creamy sauce, was darling. I need to hold my tears when I rolled up and devoured it slowly. It’s just so good. The sauce is not thick, but somehow tempting. The amount was just right, the way it cover the spaghetti was effective.
For sharing, we ordered Quattro Formaggi pizza. I choose that because it was vegetarian and looked sexy with minimum earthy colors. They combined three kind of cheese (mozzarella, gorgonzola, parmigiana) with black truffle sauce. Best part? They put a bright orange half-boiled egg-yolk on the center! They should name it sunshine pizza!
We absolutely had the best lunch time. We chatted about family, work, faith, and anything nice while enjoying a bite after bite their Parmigiana Polenta Fries. A little advice, dining in Osteria is not cheap and can drain your piggy bank. But believe me, the experience will leave impressions to your heart By the way we are curious. Whenever a customer orders wine, the waiter will pour it to the glass for them. Why is that so? Is the bottle too heavy? Or it was expensive? Would you mind to share the idea?