reviews

11

Reviews

The Washington Post

At Osteria 177, the Many Culinary Styles of Italy

Nancy Lewis

Italy is a country where every wrinkle in topography brings a change in culinary preparations. Cooks separated by a single mountain or those at opposing ends of the same valley have distinctly different ways of preparing what, to outsiders, may seem like the same dish.

Few of these regional dishes are known to the American dining public. What we consider classic Italian preparations are really just well-known versions of local specialties: spaghetti with clams, spaghetti with meatballs, veal
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The Baltimore Sun

Its swanky style conjures an aura of post-modern life. Osteria serves stunning dishes in trendy-chic style. Under its dangling chandeliers, customers devour the risotto of the day and innovative fish dishes. Also gracing the menu, are unique concoctions such as prosciutto and melon, various pastas, pheasant, duck and lamb. While moderately pricey, Osteria ensures that diners taste old world staples
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BaltimoreMagazine.net

Best Restaurants 2010

Find out how we rank our old and new favorites in 2010

Edited by Suzanne Loudermilk. By Leah Eskin, John Farlow, Henry Hong, Suzanne Loudermilk, Jane Marion, Karen Nitkin, Kit Pollard

An osteria is the Italian version of a tavern, a place where people hang out for hours, enjoying delicious and unpretentious food and wine. Osteria 177 takes that concept to the next level with an elegant dining room, long list of Italian wines, and inspired presentations of classic offerings. Throughout the menu, simple dishes are given added oomph, yet avoid fussiness. An arugula salad achieves liftoff with roasted pine nuts, sliced hearts of palm, and Gorgonzola; an appetizer of prosciutto
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WhatsUpMag.com

2010 Summer Dining Guide

A Mediterranean-inspired menu that leans heavily to the shores of Italy, a contemporary dining room that evokes Manhattan swagger, and impeccable service are the calling cards of Osteria 177, which opened several years ago to much acclaim. Most recently, the restaurant has expanded its bar/lounge area to accommodate eager patrons waiting for a table, with signature
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ChesapeakeLifeMag.com

Osteria 177

A stylish Annapolis newcomer promises a romantic evening out. But will savvy diners still love Osteria 177 tomorrow?

By Mary K. Zajac

There are many ways to seduce. Music. Intimate conversation. A touch. For me, a night out in a restaurant also has seductive power, and I, for one, was seduced by Osteria 177. Or, more specifically, by host Arturo Ottaviano.

Ottaviano is the handsome face of Osteria 177, the new Italian-Mediterranean restaurant on Annapolis?s Main Street that has replaced Joy Luck Emperor. (Ottaviano shares ownership with three other partners: business investors Michael Loprete and Jamie Kujawski and fellow Verona native,
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BaltimoreMagazine.net

Our Best Restaurants

We rank the 67 top places to eat but with a twist.

Edited By Suzanne Loudermilk. Written By John Farlow, Henry Hong, Matt Lallo, Suzanne Loudermilk, Jane Marion, Karen Nitkin, Bia

From the rich mahogany paneling to the solicitous service and, most of all, the luxurious Italian specialties, Osteria 177 is a dignified refuge and balm for the harried soul. Dip that good, warm Tuscan bread in the heavenly wine-and-tomato sauce that bathes a starter of clams and mussels, and savor the perfect al-dente texture of garlicky grilled calamari over greens. Marvel at the earthy fresh porcini that grace a mammoth but tender veal chop, and don’t miss the perfect little pear-and-gorgonzola
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The Baltimore Sun

Osteria 177 has inventive menu

Restaurant Review

By Elizabeth Large

The restaurant that’s currently the buzz in Annapolis is Osteria 177, a new place on Main Street that bills itself as “the evolution of Italian-Mediterranean cuisine.”

It has all the right ingredients, starting with the high-style dining room. Check out the huge crystal chandeliers juxtaposed with industrial-look exposed pipes, the futuristic chairs that seem to be metal but are actually vinyl, the deep red walls decorated with contemporary art. All this in a space that was previously a steak
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BaltimoreMagazine.net

21 Annapolis Eats

Our first Annapolis restaurant guide gives the highs (and some lows) of what the historic city has on its plate.

Edited by Suzanne Loudermilk. By John Farlow, Anne Haddad, Joan Jacobson, Suzanne Loudermilk, Mary Maushard, Linda Perlstein, an

This luxurious Italian-Mediterranean restaurant is the latest to inhabit a prime location on Main and Conduit streets in the heart of Annapolis, a few blocks from the State House. Opened in November 2006, its decor is reminiscent of a regal old New York restaurant with high ceilings and ample booths. Chandeliers glitter, original paintings hang from the walls, and angular, high-backed white chairs give the place a contemporary look. While it’s clear that owners Arturo Ottaviano (manager)
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HistoricAnnapolis.Patch.com

Meet the Chef: Arturo Ottaviano, Chef and Owner of Osteria 177

Meet the man behind one of the most highly regarded restaurants in the region.

By Donna Whicher

At age 42, Arturo Ottaviano, chef and owner of Osteria 177 is a driven, passionate chef and entrepreneur who oversees a thriving restaurant on Main Street in an economic era when many other restaurants are struggling.

A transplant to Annapolis from Verona, Italy, every detail of Ottaviano’s establishment reflects his personality?from the coordinated wall art that reflects an oil painter?s keen eye to the warm service that embodies the spirit of ?osteria,? an Italian word that means host.
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BaltimoreMagazine.net

Best Restaurants 2009

Our first-ever ranking of Baltimore’s top places to eat.

Edited By Suzanne Loudermilk. Written by John Farlow, Henry Hong, Suzanne Loudermilk, Karen Nitkin, Bianca Sienra, and Martha Th

This has to be one of the most beautiful restaurant spaces in Baltimore from the luxe bar with two signature wild-boar sculptures and elegant enoteca (wine bar) to the pristine, oh-so-proper osteria (formal dining room). The menu leans toward northern Italian, but what we really love is that you can pick your price points: paninis at the bar, pasta at the wood booths and tables, or three-course prezzo fisso with intriguing wines at white-clothed tables. Executive chef Julian Marucci waxes creative
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