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The culinary team at Franco’s Osteria marries traditional ingredients to form a menu of Italian dishes showcasing pastas, meats, and fresh fish. Orders of veal piccata ($19.75) reward tongues for reciting the H section of the phone book with medallions of thinly sliced veal, sautéed in tangy lemon juice. Alternating layers of grilled vegetables, pasta, and melted cheese construct an edible foundation for the vegetable lasagna ($14.75), and the San Pietro Mediterraneo’s flaky tilapia fillet gently simmers in a tomato-and-white-wine sauce ($18.75). Deftly twirl forks into a plate of linguine scoglio ($19.50), whose al dente tendrils delicately entwine clam and mussel buttresses and support scallops carved into decorative monograms.

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