Pizzas halfway between ultra-thin Roman style and thicker but bendable New York Neapolitan style.
  • Pizzas halfway between ultra-thin Roman style and thicker but bendable New York Neapolitan style.
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Osteria Origano

3650 Fifth Avenue #103, Hillcrest




As mad fans of Trattoria Antica in La Mesa, my friend the Lynnester and I were thrilled to hear that its exuberant Sicilian chef Francesco Basile had opened a new place in Hillcrest. (Here, his partners are the family that owns and runs Greystone, Ossetra, and Panevino in the Gaslamp, news that doesn’t necessarily fill me with joy, given how much better Antica is — in flavors, comfort, and hospitality — than all three of this trio put together.) As a New York expat who lived for five early-adult years in Manhattan’s Little Italy, Antica was the first restaurant I’d found in California, including San Francisco, to offer a sizeable selection of the joyous Southern Italian tastes of home.

Osteria Origano (the Italian spelling of the herb) is a fairly small dining room in an apparently new building. (Fred and I never managed to find the garage, but lucked into a free space right in front.) One wall is handsomely paved with wine-box slats. Most tables are two-tops or undersized four-tops. Seating is on well-padded but minimalist backless stools. We’d reserved, and were rewarded with a joined pair of two-tops against a wall, so Lynne and I enjoyed back support and were comfortable. I don’t know how Fred and Ben felt. They didn’t moan or groan, but I’ve heard from other friends that the stools gave them backaches. A bright open kitchen with bar-style seating in front occupies most of one wall, upping the noise level considerably, and moody oil paintings from local artists hang on the others. Looking into the kitchen, I spotted a mature chef (presumably the chef de cuisine) working hard — but he was not Francesco.

The menu was devised by Francesco in collaboration with his partner Vincenzo LoVerso, an owner of the three Gaslamp restaurants named above. The menu is meant to evolve and change with the seasons and includes numerous cold and hot antipasti, salads, soup du jour, lotsa pasta and tempting pizzas, as well as entrées from all over Italy. Most dishes include fresh, lively vegetables, an authentically Italian characteristic that I (and my doctor, and probably your doctor) deeply appreciate. A lot of the greenery is arugula, but hey, bring it on!

You start with thick-sliced bread, baguette-size but heavier, served with a made-at-table bagna of olive oil and balsamic — with too much balsamic, Lynne and I agreed. I like it, she doesn’t, but too much is too much. Our cold appetizers were both terrific. The Napoleone di Mozzarella featured melted whole-milk cheese layered with sliced eggplant and roasted red peppers, with extra-virgin balsamic glaze, and oregano. Bad part: the tomatoes were winter-pink cardboard. I can get better from Vons.com by paying extra for vine-ripened or organic. If price is a problem, sliced ripe Romas would make good substitutes during cold weather. Still, the rest came together in a lush medley.

My crazy-making favorite (gotta stop gobbling!) was Burrata Golosa, very young mozzarella with a still-liquid center, refilled with mascarpone, served over arugula with flavor-bursting, heat-blasted organic cherry tomatoes drizzled with basil-infused extra-virgin olive oil. As Howlin’ Wolf sang: “Great googly moogly!” You can shorten that to “great goo!”

I used spoonfuls of burrata for palate relief between alluring bites of the sparky Tortino Granchio, sprawling crab cakes (with no evident filler), which were on the spicy side — perhaps from the biting white remoulade sauce — served with refreshing cantaloupe chutney.

Our other hot antipasto, Quaglie Piemontese, offered simply grilled boneless quail pieces served over a thin slick of a Nebbiolo wine and honey sauce. The just-okay birdie (plain and slightly overcooked) came with sticks of firm polenta. I usually love polenta, whether soft or refried, but not so much these rectangles, which seemed dull. I’d been expecting more butter or cheese to enrich the batter and make it softer and spongier. One of my email pals of good palate, “millerowski” (you’ve seen that name in website posts), recommends the Fritto Misto instead: Like me, she’s bored with most local fried calamari, but this one includes artichoke and two sauces.

I was tempted by the signature Insalata Origano (a multi-ingredient extravaganza), but Lynne dissuaded me. “I tried it last time I was here. Ehh.” We were facing a huge amount of food, anyway, since we meant to eat dessert at the end. So, we tossed aside the Italian tradition of a separate pasta course, instead including pasta and pizza among our entrées.

For the pasta, I wanted to try one with house-made dough. Lynne had loved both the ricotta-asparagus ravioli with walnut-cream sauce and the gnocchi with porcini at previous visits. I chose agnolotti stuffed with portobellos in a light tomato sauce. I got first taste in our round-robin rotation. It was lukewarm on delivery and lukewarm in flavor. The pasta was too thick, even a bit gummy, the filling bland. Mulligan: I’d do one of Lynne’s recommends, or the paccheri with pistachio pesto and speck (a hammier northern version of prosciutto but made differently, from a different part of the pig) in cream sauce instead. Or maybe the fettucine with sausage and shiitake ragu.

The pizzas are pretty good, about halfway between ultra-thin Roman style (Via Italia in Encinitas has the exemplary version) and thicker but bendable New York Neapolitan style. (For that, Pizzeria Luigi in Golden Hill is the champ, even better than Bronx Pizza.) We chose Pizza con Salsiccia, with a perhaps too-skimpy topping of mozzarella, bites of house-made sausage (not much, and I’d prefer slices so I can taste it distinctly), onions, and mushrooms — all my favorite pizza stuff. It was okay, not riveting. All the garnishes seemed mushed together, so the ensemble lacked clarity and the joy of tasting individual elements.

My do-over might be the version with portobello mushrooms and speck with truffle oil, or maybe the one with buffalo mozzarella and prosciutto crudo. (“millerowski” likes it.) Lynne had tasted the quatro gusti version (mozzarella, ham, mushrooms, artichoke, salame, etc.) at a previous visit and was quite taken with it. My old friend Dave (another NY expat) had tried the calzone, loved the flavors, but had forgotten over years of exile how heavy and carb-packed calzone is. (It reminded him that we’re no longer slim carefree youngsters cruising and gobbling along Mulberry Street during the Festa di San Gennaro.)

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Comments

syounger Feb. 23, 2011 @ 11:37 a.m.

Now wait a minute. I don't care what you think of the food or the decor, what gourmet dishes you're bored with or anything really about your culinary existential crises. But you can't get away with printing RUMORS about the chef's personal life and business priorities. That's just plain sloppy journalism and even potentially libelous. Bon appetit!

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JudyThePea Feb. 24, 2011 @ 12:11 p.m.

The previous comment really nailed it about printing RUMORS. Be very careful about doing that. What does the personal life of the owner have to do with writing a restaurant review? About as much as the opinions of your dining friends. No one cares! It seems your objectivity has been tossed out the window. Ms. Wise, I doubt very much that you know either owner well enough to refer to them as Frank and Vinnie and to insinuate that Francesco cares more about his Antica Trattoria than Origano is just plain wrong. By the way, did you actually mean to say that you "exploited a friend's friendship" with Francesco's Mother-In-Law? While you managed to take a swipe at Vincenzo's other 3 restaurants, you neglected to mention how decidedly popular they are. For whatever reason, you managed to do this new, wonderful restaurant an unwarrented injustice. Hopefully you were just in a foul mood.

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millerowski Feb. 24, 2011 @ 7:51 p.m.

Regarding both comments above: Restaurants critics ALWAYS need to know what the inner-circle has to say. Restaurant critics are DETECTIVES. A good restaurant critic (and there have been many mediocre critics among SD "critics" who have seemed to be paid advertisers--unlike Ms Wise) experiences the cuisine, the ambiance, the service, the accessibility, and so forth-and reports her findings.

That critic ALSO does research! Where did this chef come from? What are his/her credentials? The comment above that implies that Ms. Wise has invaded "the chef's personal life", but The FACT was that Chef. F WAS actually attending a family funeral in Italy. He, ergo, was not on site during Ms. Wise's visit. And that was what she reported.

Regarding the detective work: Ms. Wise (as far as I can tell--after reading her reviews for several years) does not rely on rumor; she does the research. I see it in every review. BTW,I am not a personal friend of Ms Wise. We have infrequently exchanged emails about restaurants (both being foodies.)

And I believe both of the above posts came as counter-attacks from Francesco Basile fans. BUT I am also a FAN!

BECAUSE I LOVE OSTERIA ORIGANO! And I LOVE ANTICA TRATTORIA! (and have taken friends to both--often!) I wish Chef Francesco Basile and his team much success!

My complaint is about people who comment on Ms. Wise's expertise as a critic:

Comment #1 refers to "rumors" of a chef's personal life (in this case, a family death). I know for a fact that Ms Wise's account was accurate.

Comment #2 seems to complain mostly about the "liberty" Ms. Wise took with the names of the owners of Osteria Origano. To refer to them as "Frank" and "Vinnie" is not out of the question when one has dined in the restaurants of both chef/owners. Furthermore, The Reader is not some uppity, white gloves and pearls weekly. Gimme a break.

Neither of the two above discuss AT ALL the cuisine, the decor, the atmosphere, the service, the locale, the accessibility of Osteria Origano. Thy only attack was aimed at the esteemed restaurant critic of The Reader.

So, let's keep the real focus on the restaurant, the cuisine, the wine, the comfort-level (for ex.I found the stools at OO rather uncomfortable--and there were no alternatives--aka "chairs."), and the service.

IMHO, Ms Wise gave an objective review of her experience at OO-and that of her "posse." (If you object to the idea of a "posse", well, that's another story--but why wouldn't you want to hear what others with different palates had to say?)

I wish all success to Osteria Origano! And I appreciate the reviews of Ms. Wise.

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