A fine wine and select pairings always impress at Patrizio Osteria
by Derek Smith, General Manager Patrizio Osteria Southlake
When I first stepped foot into Patrizio Osteria inbrSouthlake, I smiled as I embraced my surroundings. Wait, let me rephrase. WhenbrI first drove up to Patrizio Osteria in Southlake, I wondered, “What happenedbrto the humble and cozy restaurant in Highland Park where I served in the summerbrof 2008?” Yes, you will still find the Patrizio staples: savory crab claws, corn-and-green-pea-accentuatingbrConchiglie Con Pollo and the comforting eggplant Parmesan. What has catapultedbrthis restaurant to the next level is its Osteria menu.
“Osteria” can be translated as an authentic Italianbrestablishment emphasizing local Italian specialties. Southlake is more than abrstone's throw from Italy, but I've fallen in love with its authentic cuisinebryou can not find anywhere else ‘round these parts. “Tentazione Dell'Osteria” isbrmy go-to cheese plate that any wine-loving foodie would welcome at any time ofbrany day. Chef Luciano likes to refer to this dish as a “tour of Italy in onebrplate.” The guest is introduced to San Daniele prosciutto from Fruili,brCulatello from Emilia, salami from Calabria, smoked speck from Alto Adige, (asbrmy mouth waters) Sottocenere al Tartufo truffle cheese (smoke-infused usingbrashes from the chef's hometown of Vicenza in the Veneto region) and ParmiggianobrReggiano from Emilia Romagna, all highlighted with a side of organic honeycombbrand an olive tapenade flanked with perfectly prepared walnut crostini. Continuebrto take your taste buds on a journey by accompanying the above-mentioned treat withbra glass of Ceretto Arneis Blange (one of my favorite whites, light-bodied andbracidic with a wonderfully rounded fruit finish) or Orin Swift's Locations “I” (abrsmooth, medium-bodied red, drawing from grape varietals all over Italy).
I would be remiss not to share my favorite entrée from thebrOsteria menu, the ever-popular Orecchiette Alla Cabrese: homemade ear-shapedbrpasta, imported Italian sausage with a hint of sweetness, Calabria peppers (thebrbackbone of this dish that I can't wait to experiment with in a potentialbrcocktail) that have a slight bite of spice but do not linger and burn the palate,brcrunchy pieces of broccolini and a touch of marinara. I absolutely love the simplicitybrof the flavor combinations that the chef and our beloved owner came up with inbrthis dish, especially because the components have nowhere to hide under a heavybrsauce or blanket of cheese.
Any guest can now walk into our establishment, be greeted bybra rejuvenated member of our team, offered a glass of wine with options from allbrover the globe and enjoy something truly unique from the Osteria menu. Enjoybrthe drive-up appeal and ambiance, but do yourself a favor and let us take youbrto the next level.