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Where have you had the best Osso Buco in SD?

P Macias Feb 12, 2014 05:25 PM

Since La Trattoria closed in Santee and before that on Mision Gorge, I've not tasted any as good as Liliana's. By accident I was in the neighborhood and stopped in Buona Forchetta early, had a glass of Sangiovese, a delicious chuleta, risotto a bit rich and heavy, and a panna cotta, all for a measly $37. YUM! I'm going to try it again soon, along with your other suggestions???? Thanks.

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  1. DiningDiva RE: P Macias Feb 12, 2014 06:10 PM

    It's not osso bucco exactly, but the pork shank at Bo Beau in La Mesa is very good

    5 Replies
    1. re: DiningDiva
      P Macias RE: DiningDiva Feb 12, 2014 06:38 PM

      Really. Is it the same as Bo Beau Ocean Beach?
      I know lots of places that serve Pork or Lamb and call it Osso Buco but it ain't the same. ;-)
      The shank at Buona Forchetta is veal. The same meal in Little Italy would be $60.
      I could probably find one in TJ!

      1. re: P Macias
        DiningDiva RE: P Macias Feb 12, 2014 08:03 PM

        Yes, it's a relative of Bo Beau in OB. They're not calling it pork osso bucco, just plain old pork shank.

      2. re: DiningDiva
        P Macias RE: DiningDiva Feb 12, 2014 08:48 PM

        that's the good old eisbein but not in lah di dah Francaise
        I know the Bo Beaus are related but with different chefs?

        1. re: P Macias
          DiningDiva RE: P Macias Feb 12, 2014 09:27 PM

          Yes. The chef from OB "oversees" the kitchen in LM but isn't on site all (most?) of the time

          1. re: P Macias
            honkman RE: P Macias Feb 12, 2014 10:49 PM

            Eisbein is not a regular pork shank but pickled/cured and often smoked before it is boiled.

        2. d
          DoctorChow RE: P Macias Feb 12, 2014 06:51 PM

          I think the osso buco at Baci is very good.

          1 Reply
          1. re: DoctorChow
            P Macias RE: DoctorChow Feb 12, 2014 06:54 PM

            Thanks, I agree. I nearly forgot about Baci.

          2. t
            travelprof RE: P Macias Feb 17, 2014 01:20 PM

            Here is a place that is often overlooked, but actually rather good: Osteria Romantica (LJ Shores). I do not think that Osso Buco is on their regular menu, but I have had their Osso Buco and it was very tasty. San Diego does not have excellent Italian restaurants (at least, not that I know), but Osteria Romantica is very good and I have yet to find a better place for Italian food.

            1. s
              steveprez RE: P Macias Feb 17, 2014 02:13 PM

              Amaya at the Grand

              1. firecooked RE: P Macias Feb 17, 2014 06:40 PM

                Primavera in Coronado. I have never ordered it, but others I have dined with have... they loved it!

                2 Replies
                1. re: firecooked
                  DoctorChow RE: firecooked Feb 17, 2014 07:53 PM

                  Excellent suggestion! I've not had their osso buco, but I've never had anything there that wasn't superior.

                  Just looked on their website, and I see it's on their regular menu.

                  1. re: firecooked
                    P Macias RE: firecooked Feb 21, 2014 12:54 PM

                    OMG...thanks for this rec. Very comfortable place with good service and we were not rushed. I went there planning to savor the osso buco but ultimately decided on the Veal Chop because not many places still serve them. It was simply divine. I will return for Osso Buco, unless something else grabs me by the neck.

                  2. z
                    zmirzlina RE: P Macias Feb 19, 2014 10:33 AM

                    I want this one...

                    Osso Buco By Billy Collins

                    I love the sound of the bone against the plate

                    and the fortress-like look of it

                    lying before me in a moat of risotto,

                    the meat soft as the leg of an angel

                    who has lived a purely airborne existence.

                    And best of all, the secret marrow,

                    the invaded privacy of the animal

                    prized out with a knife and wallowed down

                    with cold, exhilarating wine.

                    I am swaying now in the hour after dinner,

                    a citizen tilted back on his chair,

                    a creature with a full stomach--

                    something you don't hear much about in poetry,

                    that sanctuary of hunger and deprivation.

                    You know: the driving rain, the boots by the door,

                    small birds searching for berries in winter.

                    But tonight, the lion of contentment

                    has placed a warm heavy paw on my chest,

                    and I can only close my eyes and listen

                    to the drums of woe throbbing in the distance

                    and the sound of my wife's laughter

                    on the telephone in the next room,

                    the woman who cooked the savory osso buco,

                    who pointed to show the butcher the ones she wanted.

                    She who talks to her faraway friend

                    while I linger here at the table

                    with a hot, companionable cup of tea,

                    feeling like one of the friendly natives,

                    a reliable guide, maybe even the chief's favorite son.

                    Somewhere, a man is crawling up a rocky hillside

                    on bleeding knees and palms, an Irish penitent

                    carrying the stone of the world in his stomach;

                    and elsewhere people of all nations stare

                    at one another across a long, empty table.

                    But here, the candles give off their warm glow,

                    the same light that Shakespeare and Izaac Walton wrote by,

                    the light that lit and shadowed the faces of history.

                    Only now it plays on the blue plates,

                    the crumpled napkins, the crossed knife and fork.

                    In a while, one of us will go up to bed

                    and the other will follow.

                    Then we will slip below the surface of the night

                    into miles of water, drifting down and down

                    to the dark, soundless bottom

                    until the weight of dreams pulls us lower still,

                    below the shale and layered rock,

                    beneath the strata of hunger and pleasure,

                    into the broken bones of the earth itself,

                    into the marrow of the only place we know.

                    From "The Art of Drowning" by Billy Collins

                    1 Reply
                    1. re: zmirzlina
                      P Macias RE: zmirzlina Feb 21, 2014 01:00 PM

                      Aptly titled. I want one of these, too! Talking warm and fuzzy, ultimate satisfaction...to die for! Thank you.

                    2. honkman RE: P Macias Mar 8, 2014 12:30 AM

                      Cafe Chloe currently has lamb osso bucco with ricotta gnocchi, turnips and heirloom carrots - outstanding version especially with the lamb bone marrow

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