Fodor's Expert Review Osteria

After changing hands a number of times, Osteria is now under the careful direction of chef Jeff Michaud. The menu has everything from amazing brick-oven pizzas (try the Lombarda, with sausage and a soft-cooked egg) to delicate pastas tossed in creamy sauces to a 32-ounce rib-eye steak for two. The neighborhood-making North Broad Street setting with red concrete floors, rustic wooden tables, and soaring ceilings blends loft and countryside, industry and art.