I selected the newly added chicken Parmesan, with herbs flavoring the fried chicken breast smothered in mozzarella, and paired with the fresh spaghetti in a classic red sauce reminiscent of my grandmother's. Nostalgia in every bite.
Our server checked on us repeatedly, and we liked having our own carafe of water for refills.
The restaurant, whose name is a mouthful, is the creation of Chef Anthony Gargano. The word osteria means casual restaurant. Bigolaro is a vintage, hand-operated press for pasta, and one is displayed in the open kitchen, where the chef action provides plenty of circus for patrons who dine indoors. Gargano trained in classic French cooking at Le Cordon Bleu in Chicago, and also studied in Italy.
The menu extends to salads, pizza and such dishes as Italian sea bass with sweet pea risotto. The restaurant does not accept reservations.