A new upscale Italian offering has landed in downtown Fort Worth. Located inside the First On 7th Building, 61 Osteria adds a bit of Texas flavor to traditional Italian dishes. A perfect example is that they add brisket to their meatball mix, which also includes more traditional veal and pork. Just like the brisket is a nod to the restaurant’s Texas roots, the name 61 Osteria is a nod to the year 1961, when both the building and restaurateur Adam Jones first came to life.
After a soft opening in late January, the restaurant features a full menu of offerings from executive chef Blaine Staniford, who gained notoriety through acclaimed Fort Worth concepts The Little Red Wasp and Grace.
“61 Osteria will focus on the traditional foods that come from all 20 regions of Italy, so the variety will be quite interesting,” chef Blaine says. “Every plating houses the philosophy of ‘Texas ingredients with an Italian twist.’”
With a beautifully-designed interior where oak paneling complements the light and bright aesthetic, all 7,000 square feet of 61 Osteria invokes a classically modern feel from the dining room to its marble-clad bar. As further proof the restaurant takes its beverage service seriously, in-house sommeliers are available to guide guests through the restaurant’s expansive 24-page wine menu, laden with vintages from every region of Italy.
“Our wine list invites you to explore the variety of Italian flavors presented in our menu by region,” Adam says. “The wine list begins with a map of Italy for reference. You may use this to find wines that connect you to the foods and flavors you wish to enjoy.”
When it’s time to eat, 61 Osteria continues to deliver with an equally extensive list of starters. The rosemary focaccia comes with an impeccable rendered nduja sausage spread, while the prosciutto di parma is dry-aged for 12 to 24 months for a deep and rich flavor. The bluefin tuna crudo is paired nicely with horseradish gremolata and crispy farro grains, while the wood-grilled prawns emphasize the Texas flair with salsa verde and charred Meyer lemons. Don’t forget to try the fried mozzarella balls, which are served inside a pan of hearty tomato sauce and basil.
Dinner is served with its exceptional mix of entrees and pasta. The Tagliatelle Bolognese once again shows its southern flair with its sugo of braised brisket, veal and pork that’s finished with aged parmesan, while the Risotto Milanese infuses carnaroli rice with saffron and ages it in fine Italian wine. The fish entrees are just as flavorful, whether you’re talking about the pacific swordfish with eggplant puree or the black sea bass with broccolini. The 44 Farms Short Rib is another great option with parmesan polenta, while the Windy Meadow Chicken is nicely complemented by Yukon gold potatoes and roasted garlic pan jus. But the crown jewel of the Italian-meets-Texas theme is the Bistecca Florentina, a massive 28-ounce prime porterhouse that’s porcini and fennel-pollen crusted and served with a garlic puree.
As hearty as its entrees may be, you’ll be wise to save room for dessert. That’s because the chocolate torta is topped with a sweetened creme fraiche and powdered sugar, while the tiramisu soaks lady fingers in cold brew coffee, Mr. Black Liquor and cocoa powder for exceptional flavor. The house-made gelato is the most creamy option on the menu, but there’s no beating 61 Osteria’s Texas Olive Oil Cake, which is topped with a delightful chestnut honey mascarpone, candied citrus and crisp farro crumbles.
From the wine list to dinner and desserts, 61 Osteria has the very best Italian-American cuisine that Fort Worth has to offer.
“This has been a very special project in the works for many years,” Adam says. “We are incredibly proud and grateful to finally be opening our doors, and look forward to serving our loyal community of guests and visitors alike.”