The Italian osteria can be traced as much back again as the 14th and 15th centuries. Originally a neighborhood spot serving wine and easy food stuff, in much more recent occasions the emphasis has shifted more to the food—typically community specialties these types of as pasta and grilled meat or fish normally served at shared tables. The proprietors of BOSA Food items & Drink, a manufacturer-new institution on Bend’s west side, are referring to their area as an osteria, or as they more describe, a “neighborhood joint.”
Chefs Nate King and Invoice Dockter, co-house owners/operators of BOSA, achieved in a Colorado resort city a long time in the past and have been dreaming up their have version of an osteria at any time due to the fact. Equally hail from the Midwest but located the Pacific Northwest extra to their liking as a place to set down their own household roots and open up their initial cafe collectively. BOSA was scheduled to open in 2020, with King and Dockter signing their lease on the aged Westside Bakery constructing on NW Galveston Avenue in Bend only 3 weeks prior to the pandemic shut every little thing down.
“We were being complete of pleasure and could not consider we bought the location and at the time,” King defined. “COVID was only a whisper it was not even on our minds then Growth! It was certainly a very scary emotional roller coaster and we ended up questioning if we were being undertaking the suitable thing even being in the restaurant business enterprise. But our landlord was unquestionably exceptional and has been remarkable since working day a person, and right here we are.”
When you first stroll into BOSA, you can be ready to appear via a significant window into a beautifully Italian-tiled pasta place where by someone is handmaking pasta—the really pasta you may be ingesting for supper. BOSA’s culinary concentrate is fresh new pastas showcased in Italian recipes from just about every area of Italy along with French and other Mediterranean dishes. The menu is seasonally pushed and dependent on the availability of the greatest fresh new substances from local farms and other dependable purveyors.
As Dockter elaborates, “Our dishes aren’t informal, but relatively an elevated meals selection such as you would locate in a fine dining experience in a everyday placing.” Together with individuals contemporary pastas there will be heaps of seasonal vegetables, grilled fish and meats, rotisserie specials and drinks to match.
“The wine list will emphasis on four most important places, the Pacific Northwest, Oregon/Washington, California, and Aged-Environment Italian and French wines that lend them selves perfectly to cuisine. We also hope to put some new varietals in entrance of folks that perhaps they’ve by no means tried right before, such as Grillo from the island of Sicily, with tropical notes comparable to Sauvignon Blanc,” says King. Cocktails are on the menu, far too, with updated spins on classics this sort of as the Negroni alongside with unique performs on aperitifs and spritzes.
Maybe the most exciting twist at BOSA is that the Italian portion of the menu will never be constrained to a particular region. As King explains, “You will see some classic design and style prep on the pastas from northern Italy, southern Italy, central Italy and the islands. Household-built sausage with bitter greens tossed with pasta from southern Italy, normal bolognese these types of as what you would uncover in northern and central Italy and a extensive range of the two sizzling and cold appetizers. We hope to introduce an Aged-Entire world design and style of consuming to Bend with shared, household design and style offerings with the menu containing dishes that everyone can share. Furthermore there will be lots of rotating and switching with the seasons.” A rapid peek at the present opening menu mentions grilled summer season squash, sliced farm radishes, a tagliatelle with beef and pork Ragu, a vegan Lumache Verde, and a bone-in ribeye to share.
Set to open up this Sunday, Aug. 1, BOSA has been teaching employees for weeks presently and has held a series of tender opening dinners in the course of the previous month.
King and Dockter are certain this thought is one thing Bend has been wanting and needing for pretty some time. The mission, according to King: “We want this to be a location wherever people today want to consume several periods a week—not just a distinctive event position, but a put wherever you want to go yet again and once again. A put wherever you want to take pals and loved ones to share the practical experience. We want it to really feel warm and bustling, but also like a area exactly where you are intended to be.”
BOSA Food & Consume
1005 NW Galveston Ave., Bend