Osteria Langhe
Italian restaurant · Logan Square ·
Piedmontese Italian fare, handmade pasta, regional wine, cozy ambiance
Piedmontese Italian fare, handmade pasta, regional wine, cozy ambiance
"Dive into the flavors of northern Italy at this acclaimed Logan Square restaurant. Focusing on the Piedmont region, Osteria Langhe goes beyond the standard tried-and-true offerings and instead serves items like hand-pinched plin and prosciutto-wrapped rabbit loin. After dinner, do as the Italians do and sip on a digestif." - Ashok Selvam, Eater Staff
"Open since 2014, this osteria has become an area staple, thanks to its charming space and focused menu that displays a keen eye on hearty Piedmontese cuisine. The staff is as welcoming as the design, which features a garage-like glass façade, glowing bulbs that protrude from the walls, bare wood tables and metal chairs lining the floor.For starters, we’re partial to the thin slivers of poached beef arranged around a tangy tonnato, but just as tempting is the cauliflower and leek flan. Pastas are, of course, made-in house and the specialty is no doubt the tajarin, a plate of deliciously eggy noodles twirled high with a savory ragù. Other regional specialties include hand-pinched ravioli stuffed with la tur cheese as well as prosciutto-wrapped rabbit loin." - Michelin Inspector
"This Italian restaurant is offering meals for pickup. The carryout menu has dishes like prosciutto-wrapped rabbit, wagyu steak, and pasta." - adrian kane
"This Italian restaurant is offering meals for pickup. The carryout menu has dishes like prosciutto-wrapped rabbit, wagyu steak, and pasta. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Between the stylish-casual digs and the elevated Piedmontese cuisine, Osteria Langhe offers a superb Italian experience on a quiet stretch of hip Logan Square. Owner Aldo Zaninotto mans the Italian-focused wine list, which includes indigenous grapes like freisa, timorasso, and erbaluce, plus classics from Barolo and Barbaresco. In the kitchen, Culinary Director Michael Lanzerotte's and Chef Fabian Hernandez’s thoughtful takes on northern Italian and Piedmontese cuisine go above and beyond standard red-sauce joints; they turn out laser-focused regional specialties that are at once familiar and novel. Plin, a beloved, hand-pinched ravioli, is filled with creamy La Tur cheese and served in a butter and thyme sauce, while Piedmontese beef comes raw and poached, with a crispy egg that’s not too dissimilar from a Scotch egg. Entrées like prosciutto-wrapped rabbit loin are immensely shareable, as is dessert—especially the Panna Cotta, with blueberry compote, candied lemons, and a shortbread cookie." - Nicole Schnitzler, Brad Japhe
