By Bonnie Walker
Posted on12 August 2010.
August is a slow restaurant month; Wednesdays can be slow restaurant nights. But, Osteria il Sogno at the Pearl Brewery was packed last night as customers came in to sample from the just-introduced, streamlined menu.
"We really cut down on the number of entrees and are focusing on dishes with this kind of appeal," said chef/owner Andrew Weissman, gesturing toward a bowl of tiny foie gras-stuffed ravioli topped with fork-tender pieces of beef short ribs. Weissman has been in the kitchen at the Italian eatery for the past few weeks, working on the menu that reflects changes from the antipasti selections to the dessert menu. The handmade pasta, wood-fired oven pizzas and freshly made salads are still the main events.
On the antipasti list, check out a summer-fresh salad of paper-thin shavings of green apple and fennel; on the dessert list you'll find panna cotta, the delectable Italian "cooked cream," served on a bed of macerated fresh fruit garnished with basil chiffonade.
Osteria il Sogno
200 Grayson St.
Open daily except Mondays
Photograph by Bonnie Walker