Chicken liver rigatoni at Osteria
Osteria
$$$
Italian
Fairmount
Mon 5:00 pm - 10:00 pm
Tue 5:00 pm - 10:00 pm
Wed 5:00 pm - 10:00 pm
Thu 11:30 am - 2:00 pm, 5:00 pm - 10:00 pm
Fri 11:30 am - 2:00 pm, 5:00 pm - 11:00 pm
Sat 5:00 pm - 11:00 pm
Sun 4:00 pm - 9:00 pm
640 N Broad St
Philadelphia, PA19130
Call: 215.763.0920
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Reviews

Chef Jeremy Nolen reviews Chicken liver rigatoni at
"I love liver in many different ways, and this one is simplicity at its best. Chicken livers, rigatoni, cippolini onions, and sage. So simple and delicious."
Chef Andrew Brown reviews Chicken liver rigatoni at
"Chicken livers, sweet cipollini onions, sage, and perfectly cooked rigatoni—what more could you ask for? It’s my favorite thing to eat at a bar and a great pairing for wine."
Chef John Taus reviews Chicken liver rigatoni at
"What makes this dish so good is that it is so simple and yet so perfect; it will make you come back to get more. Quality ingredients, fresh pasta, cheese and delicious olive oil. What more could you ask for?"
Chef Michael Solomonov reviews Chicken liver rigatoni at
"In addition to the great pizzas and antipasti, some of the best pasta in the city is handmade at Osteria daily. I've never had anything like their rigatoni with chicken livers, a great example of how just a few simple elements can become something really special."
Chef Kevin Sbraga reviews Chicken liver rigatoni at
"I am not a fan of chicken livers, but this rich pasta dish at Osteria amazes me each and every time I have it. The balance of the livers with the sweet onions all over that rigatoni makes it delicious."
Chef Josh Lawler reviews Chicken liver rigatoni at
"I love going to Osteria with my family because, while the vibe is casual, the food is still great. All the pastas and pizzas are amazing, but the standout is the rigatoni with sweet caramelized cippolini onions, sage and lots of delicious chicken livers."
Chef David Ansill reviews Chicken liver rigatoni at
"This is the ultimate chicken liver dish. After growing up eating my grandmother's chopped liver, which we looked forward to on the holidays, and then years later tasting Vetri and Jeff Michaud's version of it, kind of makes me wish they were my grandmother."
Chef Peter McAndrews reviews Chicken liver rigatoni at
"All of the pastas at Osteria are usually fabulous. The chicken liver rigatoni with cipolline onions and sage is more robust than refined, definitely more my style."

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