Call 502.423.5822 to make a reservation, or their website osterialouisville.com
Well, you can enjoy an evening of seafood and Sonoma wine with Austria Italian seafood. This month, the event will include four courses paired with wines, hailing from the renowned vineyards of Sonoma. Joining me now in the Charlie Wilson kitchen aid kitchen with more on the event is Manager Gracie South and Seth.
But kiss. Thank you so much for coming in today. We love starting off Monday with some seafood and some wine. How about that as well? Every Monday will be here for you. I love that idea so much. And so tell me about this really fun dinner you planned on uh March 18th.
So excited. So we’re two weeks away from our inaugural uh wine dinner at Osoria. So we decided to kind of play to our Italian seafood theme um and go with the seafood and Sonoma route, so not Italian, but we’re still sticking to a wine theme being out of Sonoma County.
So four courses all highlighting seafood, all paired with wines from Sonoma. We’ll have a, a sauv blanc, a chardonnay, a pinot noir and a cabernet sauvignon. Very delicious food Seth. Here is the mastermind behind all of the food
Yeah. So what did you bring for us today? So this is sort of a little demo preview of what will be the second course in the dinner? Ok. Some seared scallops. It’s gonna be paired with the chardonnay dishes. Seared scallops some lemon papers dill really classic flavor pairings
And I’m gonna hit with some seaweed butter. That’s, that’s really interesting, really, really nicely with a nice chardonnay. Yeah. So how does that really pair the chardonnay? How does it bring out those notes? So lemon is a big flavor component in chardonnay and butters can be as well.
So he really played into the Citrusy notes, the buttery notes and then the dill you can kind of find sometimes too because chardonnay tends to see a little bit of American oak. So that dill flavor comes through just subtly. So that should enhance that in the chardonnay. Yes, a beautiful pairing.
It should be and I can’t wait to see it beautifully plated. We already kind of got a little preview of it right here. So I can’t wait to see that all plated and everything, but go the the other courses. So what’s the first course? So the first course is a crab apple salad
With cucumber and that’s gonna be paired with our sauvignon blanc. It’s a beautiful presentation. We got to see that a couple. Um Last week, I believe. Um Third course, we’re doing a pasta course course. It’s an octopus and bone marrow pasta with some house made fusilli pinot noir course. OK, with the noir.
And then we have a potato wrap, sea bass. It’s gonna go with some mushrooms, some leeks. And uh simple way to put it would be a red wine sauce. OK. And Bene Zon. Gotcha. And then uh is there one more course or that we are doing?
So we’re rolling, we’ve just rolled out a new brunch menu. So we’re highlighting our coffee cake for dessert that evening. It won’t come with wine. We’re just gonna do a traditional coffee pairing, but we wanted to tie in our new brunch menu as well.
So we’re, everyone’s gonna get some coffee cake and just something from the new brunch menu. Oh, I love that. And that’s on the weekends. 11 to 3. Is that right? Correct. Yeah, Saturday and Sunday 11 to 3. We offer our entire dinner menu that night or that
From 11 to 3 in addition to this beautiful brunch, Beni that’s not kind of creating, oh my goodness, lobster and avocado toast. That’s why like the best seller, right? I mean, what’s the one? I was most excited for? Everything’s been popular though. The Egg Florentine is a huge hit. The frittata.
The crab cake. You can’t go wrong. I saw that there was a croissant French toast because I’m more of like a sweet breakfast person. So that’s like right up my alley and some of the classic stories I have to try it out. Oh, my goodness. You better come in. Oh,
My goodness. It smells incredible. I love it. It smells so, so good. So I can’t wait to see that all plated up. But you also have, of course, um, the cocktails too. You have a pretty extensive cocktail that you do. We’re actually working on some new spring features and making some additions.
You know, we’ve been open, I guess, 456 months now, maybe. So, it’s about time to kind of adjust some things and roll out some new stuff. So we, we’re in the process of getting, getting some new ideas put out there. Yes. And I know this week
And I know the weather was so, so nice and that the patio kind of made a little bit of an appearance. Right. We’re so excited for patio season. We got a huge patio as I mean, close to 100 seats to our restaurant. So, in the heart of Westport Village, it’s a beautiful day.
You, that’s where you wanna be. I know it is so beautiful out there. I went for my breakfast, uh, dinner a couple months ago and I just love the, the ambience out there. It’s just so nice and of course, the service is also spectacular as well.
I got the tiramisu for dessert. Oh, my goodness. I could have had like the whole sheet of that. Well, are you happy hour? 3 to 6 Monday through Friday glasses of wine. You can get lobster sliders by the each which I think is my personal favorite part of happy hour.
It’s like the best thing on the menu. Um Wow. Look at this. This is, can we get an overhead shot of this? This is incredible. And this is what every guest is gonna get. So this will be our course too after the salad course
And right before the pasta course it is Seared Scallops. So beautiful. And this will come with Hartford Court Chardonnay. So it’s gonna be a little buttery, a little oy, not overwhelming. It’s a really nice balance. So it should really play well well together. It’s so so good.
And there are limited tickets for this. We are about a third of the way sold out, so definitely sign up. We’re on open table on our website. Uh March 18th is the date. If you do go to open table,
You just click that date or you can go to our website under special events, you’ll find the dinner and you can book from there. All righty. Well, thank you both so much for coming in. I hope this sells out for you guys because this is the first
One that you guys are doing and I can only only see the success and you’re, you’re gonna get booked out very quickly. So we’re excited to provide a wonderful experience. Yes. Well, thank you so much for coming in. So to make your reservation.
All you have to do is head to open table or call 5024235822 and check out all of those new menu items and check out that brunch menu because I know what I’m doing this weekend. Yeah. So all you have to do is head to Austria, louisville.com.