Osso Buco

I ate Osso Buco at three different restaurants in the same week to compare. The results were illuminating. The use of San Marzano tomatoes varied significantly — only one got it right. The fresh and herbal profile should be consistent but interpretation differs widely. ingredient simplicity and qua…

I'm sceptical of any restaurant claiming to do Osso Buco well, having been disappointed often enough. This one delivered. The rich and umami base was authentic and the use of San Marzano tomatoes showed real knowledge. ingredient simplicity and quality are the guiding principles. The atmosphere was…

I first ate Osso Buco on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the rich and umami quality I remembered. Parmesan was handled correctly — something most restaurants here get slightly wrong. Italian cooking is intensely reg…

I grew up eating Osso Buco and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bright and tomatoey was right, olive oil was handled the way it should be. Italian cooking is intensely regional with little crossover between provinces. Growing…

Most people overlook how much the right drink changes Osso Buco. I ordered it with Chianti and the fresh and herbal elements of the dish sharpened considerably against the pairing. Parmesan in particular became more prominent in a good way. Italian cooking is intensely regional with little crossove…

I've now had Osso Buco prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fresh basil in the way ingredient simplicity and quality are the guiding principles. The bright and tomatoey character is more pronounced and direct. The modern int…

What sets Osso Buco apart is the handling of aged balsamic. In lesser versions this is treated as a background note. Here it's central and the deeply savory result shows it. I've started buying it to cook with at home after this experience. ingredient simplicity and quality are the guiding principl…

I spent an afternoon making Osso Buco from scratch following a traditional recipe. Getting olive oil right was the main challenge — it's not as straightforward as it looks. The bright and tomatoey result was rewarding once I got it right. ingredient simplicity and quality are the guiding principles…

I spent three months trying every version of Osso Buco I could find locally. The variation in quality is extraordinary. The best version handled aged balsamic with genuine knowledge and the fresh and herbal result was noticeably superior. ingredient simplicity and quality are the guiding principles…

Osso Buco at this place was fine. The bright and tomatoey flavour was there but not distinguished. Parmesan was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Italian cooking is intensely regional with little …