Osteria Langhe Pesce Price

Osteria Langhe’s Pesce features a fillet of arctic char, pan-seared to create a crisp skin while maintaining a medium-rare interior. The fish rests atop a smooth browned butter squash puree and braised kale. A rich beurre blanc sauce surrounds the fillet, finished with a garnish of trout roe that adds pops of salinity and bright orange color to the presentation. The searing process renders the fat under the skin, resulting in a texture that contrasts with the soft vegetable puree. The Osteria Langhe PESCE price ranges between $28.00 and $35.00, varying based on market availability of the fresh catch.

The butter-forward preparation of this fish entrée shares similar qualities with the Trout Amandine at Mon Ami Gabi, though Osteria Langhe incorporates distinct Italian elements like braised kale and squash puree. A side of Patata, crispy potato rounds with prosciutto and fontina, serves as a hearty accompaniment to the delicate fish by adding a savory crunch. Guests also frequently order the Vitello Tonnato as a starter to experience a classic Piemontese turf dish before the surf main, or the Panna Cotta to conclude the meal. Customer feedback praises the execution of the skin, noting it remains shatteringly crisp against the creamy sauce, while the roe adds necessary acidity to balance the richness.

Aldo Zaninotto opened Osteria Langhe in May 2014 to celebrate the specific culinary traditions of Italy’s northwest Piemonte region. The menu reflects the area's unique geography, blending Italian roots with French techniques, seen clearly in the use of butter and heavy sauces over olive oil. This single-location restaurant in Chicago, IL, features a 68-seat dining room where guests explore obscure regional wines curated to match the ingredient-driven fare.