Nine things, done properly. The board by the bar has whatever the fish man and the market talked us into this morning.
Photo · Tagliatelle al ragù
Antipasti
Carciofi alla giudia14Twice-fried artichokes, lemon, sea salt. Eat the leaves.
Burrata & peaches17Rhode Island peaches while they last, basil, aged balsamic.
Polpette della nonna13Veal and pork meatballs in Sunday sauce, grilled bread. Our mother's, made on Sundays by our mother.
Primi
Tagliatelle al ragù26Egg pasta rolled this morning, three-meat Bolognese, Parmigiano.
Tortelli di zucca24Squash and amaretti, brown butter, sage. Our father's Sunday lunch from Mantua.
Spaghetti alle vongole28Point Judith littlenecks, garlic, white wine, a little chili.
Secondi
Ossobuco42Veal shank braised since the afternoon, saffron risotto, gremolata. The house dish; the name comes from it.
Branzino al forno36Whole sea bass from the wood oven, fennel, olives, lemon. We'll bone it at the table if you ask.
Bistecca per due88A thick rib steak over the coals, rosemary, salt, olive oil. For two, with the bones.
The menu moves with the market. What's here is what we're proud of tonight.Takeout Tue–Sun from 5 pm · email us your order
Photo · Wine by candlelight
Most of the list is from small growers in Lombardy and Piedmont. Marco will pour you a taste before you commit.
Hours & reservations
Dinner six nights. Lunch on the weekend.
Book ahead Friday through Sunday; we're a small room and we fill. The bar seats twelve and never takes a reservation. For a party of seven or more, use the form and tell us the occasion.
The kitchen closes half an hour before the room. We close Christmas Day and the first two weeks of August, when we go home to Mantua.
Guests
What people say when they leave
The tagliatelle is the reason we drive in from Warwick. Thirty years and it hasn't changed, which is the point.
— D. F., Google review
Sat at the bar on a Tuesday, no reservation, and Marco walked me through the wine list like I was family.
— J. P., Yelp
Order the ossobuco. Bring someone you like. The room does the rest.
— A. R., OpenTable
Photo · The back room
The back room seats twenty-two. Ask for it when you book if it's a birthday, a rehearsal supper, or a long argument.
Photo · The pasta tablePhoto · Tortelli
The family
Two generations, one pasta table.
Our parents opened Ossobello in the spring of 1994 with a second-hand wood oven and a menu written on butcher paper.
Giuseppe came from Mantua, where tortelli di zucca is Sunday lunch. Anna is from the Hill, three streets over. The room you sit in was a shoe repair shop. The oven has never moved.
We took the kitchen in 2016. Rosa rolls the pasta every morning at seven on the same board our father used. Marco runs the floor and buys the wine. Our mother still makes the polpette on Sundays and will tell you if you're eating too fast.
Rosa & Marco BellandiOwners
Reserve
Hold a table
Tell us when and how many. We confirm by email the same day, usually within the hour while we're in the kitchen.
Something we should know: an allergy, a birthday, someone who needs the quiet corner? Put it in the note. For the back room or a party over twelve, email Marco directly.
