That classic Italian feel can be immediately noticed from the very first steps I took inside. Combining the broad straightforward square space with square wooden tables, it attributes a simple minimalist ambiance. Meanwhile, the dark green walls, the green plaid table cloths donate a masculine finishing to the whole look.
|Complimentary cheese sticks, breads with balsamic vinegar and olive oil..|
|It's a pity that they don't have any food pictures in the menu. However, they hang it up on the walls instead|
|The bar and the wine shelf.. Could it be more masculine?|
Remembering that this is an osteria (a place that serves simple food and drinks), the whole dining experience was meant to be casual and homey. There’s a reason why I chose the word Tribbiani for the title of this post, as I felt like a Tribbiani gone mad at that point. I skipped the antipasti and moved straight forward to the secondi, while my companion picked a pasta dish for a safer choice. To avoid an ugly fight between two Tribbianis, we agreed to order a pan of pizza for sharing.. (Yes, Tribbiani doesn't share food)
|Napoli (65k). Italian tomato sauce, mozzarella, anchovies and oregano as the toppings..|
However, the bites would get too salty when you hit the spots where the anchovies were put, as it is a result of the salted process beforehand for the tiny fishy bombs. Despite its uneven salty distribution, this pizza still represents true Italian flavor.
|Amatriciana (65k). Imported "de cecco" spaghetti, homemade tomato sauce, pork bacon, fresh Italian basil, and spicy chili|
The pasta was definitely al dente. Meanwhile, the sauce was both very light and subtle. Truly emits how authentic simple Italian pasta supposed to be. As if the cook let each ingredient to harmonize itself without putting too much hand on the process, it was definitely different from the pungent pasta dressing that is usually served in other restaurants.
|Triglia Al Sapore Di Mare (95k). Red mullet fillet with cherry tomatoes, white wine, fresh chili, served with caponatina.|
As much as I like to have something unusual, I regretted the decision of ordering this dish. Alas, I have to admit my disappointment. First, the fish was quite fishy. The di mare sauce, which was supposed to be garlic tomato sauce, was over dominated by the garlic. Hence, instead of finding the balance between the herbs and the white wine, the garlic mostly prevailed. Secondly, for the price of 95k, this dish didn't serve enough justice for my satisfaction. I could score a better sophisticated meal with the same price at other restaurants.
On the other hand, I love the sided stack of caponatina. Collaboration of cold chopped eggplants, olives, and celery contributed a substitution of what I would call a boring salad.
It should be noted that we gobbled everything right away. Overthrown with a full belly and happy smiles on the face. It's a shame that I didn't get the chance to try out some of their coffee, though. It was a bit late and I didn't want to make myself alerted for the night.
TORINO OSTERIA ITALIANA
Jl. Gunawarman 11A