Nicholas Gilman is a renowned journalist and food writer based in Mexico City.

Nicholas Gilman es un renombrado periodista gastronómico radicado en la Ciudad de México.

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Dinner at Eight: Osteria 8

I was skeptical, even though a French friend had highly recommended the place. “This little hole in the wall is GOOD?” I thought as we sat down at one of the eight little tables. But this particular lady had owned a restaurant in Paris, so I figured if she said “c’est bon” I’d try it. Little did I imagine the gem I would find. No bigger or fancier than the fonda it undoubtedly replaced, this mini-trattoría and pizzeria does some of the best Italian this side of the Lido.


Owner Stephan Gialleonardo hails from that bastion of great Italian cooking–the Bronx. “I learned from my grandfather, a Napolitano who worked as chef on a depression-era gambling boat,” he explains. “Those floating casinos were owned by some rather discerning eaters.” he adds. The chef, who later studied at New York’s French Culinary Institute, decided to open his own place. He inaugurated Osteria 8 two years ago and it has been a well-kept secret amongst savvy Condechis ever since.

Raw ingredients are fresh, seasonal and, in many cases organic and local. Pasta is house-made. A smartly limited menu of regional standards includes six appetizers (e.g., fried calamares and several salads), five pastas–none of them clichés–and a risotto ‘de chef’. There are specials, such as the knockout ‘ensalada romana’, soon to appear on the regular menu by popular demand. ‘Lechuga romana’ is iceberg lettuce and I admire a chef who’s not afraid of it. Here the old steakhouse special has been given a touch of class – a perfect wedge is swathed in a light gorgonzola sauce, then accessorized with chopped tomato, red onion and bacon – a Park Avenue debutante never looked so pretty. Chef Gialleonardo takes advantage of what’s in the market: “I love this season –especially the wild mushrooms, which in the summer are particularly good” he says, disappearing into the tiny kitchen to prepare a spectacular tagliatelle with chanterelles. The lighter-than-angel’s-wings pasta is tossed with delicate slivers of golden mushrooms and bits of guanciale (a type of unsmoked bacon), good olive oil and parmesan. Divine. A home-made sausage I sampled was just as good. “The sausage recipe was my grandfather’s,” the chef explains. “But it took a lot of experiments to get it just right”.

Then arrives what is just about the prettiest pizza I’ve seen outside Fordham Road – or Naples. The tomato-based mushroom and guanciale number I order is textbook-perfect. I’m an old New Yorker: when it comes to pizza, you CAN be too rich and too thin. This one has chutzpah, but is delicate at the same time.

Desserts are rich, dairy-based affairs your nonna would fatten you up with: panna cotta, crème brulée, gelato, all done correctly.

Chef Stephan Gialleonardo

Chef Stephan Gialleonardo

House wine is decent and its price customer-friendly. Service is swift and efficient.

We’ll gladly pack into this little gem of an Italo-hole-in-the-wall. Buona provata!

Osteria 8
Sinaloa 252, (near Av. Veracruz) on the edge of Colonias Roma & Condesa
Tel. 5212-2008
Open Tuesday-Thursday, Saturday 2:00 – 11 p.m., Friday until 11:30, Sunday until 8, closed Mondays
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