Do this first when you are seated at Osteria Costa: Inquire of your friendly server whether the budino is available tonight for dessert. They are likely to say yes, and when they do, order it then. Sure, it may come out at the end of the meal, but you will ensure that you don’t forget it later.
The intimate dining area at the casual Italian restaurant consists of a more open space between the bar and a counter with the pizza oven tucked behind it and tables looking over the casino floor, and an “inside” dining room. The outdoor “patio” is shaded by attractive striped tenting, which frames the large arches that denote the interior space.
Once seated, indulge in a cocktail like the Bella, a sweet treat with Cruzan strawberry rum, house-made Osteria Costa limoncello and pineapple. The egg white atop the light coral drink makes it as pretty as it is good-tasting. You’ll find a curated list of wine by the glass and bottle, as well as a short list of beers.
Try the peas and burrata to start, a delicately flavored purée with soft burrata and arugula dressed in a lemon vinaigrette. Traditional caprese with heirloom tomatoes, beef carpaccio with truffle pecorino and a tender meatball with whipped ricotta and basil will whet the appetite.
The pizza here is perfectly shareable and makes a good prelude to the remainder of the meal. Munch on spicy salami, margherita, prosciutto and the seasonal mushroom with two types of mushrooms, asparagus and lemon. And please do shave Parmesan all over the top!
Fettuccine Bolognese
It may be hard to make a pasta choice, but you can’t go wrong with the alla vodka, lightly sauced lumache with a touch of Calabrian chili adding a little kick. Rigatoni pomodoro has a chunky roasted eggplant and tomato sauce with basil and ricotta. Other dishes include fettucine Bolognese with wide noodles accented by Parm and basil atop, lasagna and shrimp linguine.
Entrées include many classic dishes done exceptionally well. Standouts include the signature chicken Parm, a massive, breaded chicken breast covered in pomodoro, mozzarella and basil; salmon piccata accented with lemon and capers; and grilled ribeye, an 18-ounce cut that comes with salsa verde, a delightful condiment with a complex mix of ingredients. If you really love fish, the grilled branzino is sure to capture your attention, and until it’s gone, you won’t care about much else.
Finished with that branzino? Then take a break while dessert is prepared—an espresso or a house-made limoncello is a good move. As well as a classic limoncello, you’ll find such varieties as berrycello, depending on the season. And we’re sure you ordered the hazelnut budino, although it may be plated up on the dessert platter, with two other choices like the tiramisu and the Italian pound cake. The budino is incredible, and that is from someone who typically is not a budino fan. Bittersweet chocolate pudding is topped with chopped hazelnut, adding crunch and flavor. Absolutely fabulous!
The Mirage, 702.682.8482
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