Virtù

Virtù Restaurant Review:

Giuseppe (Gio) Osso debuted his eatery in the Bespoke Inn, a four-room luxury B&B. His concept is called (by Osso) “honest craft” cuisine, in a salute to its farm-to-table reverence. The plates look simple, but they’re elevated, such as grilled octopus, fennel, arugula, lemon chickpeas and Calabrese chile butter, or grilled asparagus anointed in duck egg, feta, bacon candy, foie gras hollandaise and a waft of truffle oil. Prepare to be surprised as you’ll encounter dashing recipes like pan-seared scallops with butternut squash, bacon and caramelized onion and white chocolate beurre blanc, and your server will be able to recommend a pairing from the compact but thoughtful wine list of mostly Italian and Spanish selections that includes Arizona labels. Mascarpone gelato as well as a warm flourless chocolate torte with ancho ganache and cinnamon whipped crema have appeared among desserts. The setting is as un-fancy as they come, down to the café-style tables and the coveted fountain-set patio. You will jockey for space with people lingering over craft beers and exceptional cocktails like the Sicilian Slang: Tito's Vodka, Averna, Luxardo Cherry Morlacco, orange bitters and bitter lemon soda.