Sicilian restaurant, Osteria Salina, has relocated to a new, prime location just off of Montauk Highway in Wainscott nestled on the banks of Georgica Pond. There were spectacular views of the pond where we were sitting in the back of the restaurant. This warm and welcoming establishment boasts a spacious lounge and bar area, with plenty of tables throughout the venue. I can see Osteria Salina being the perfect location for family reunions, birthdays, engagement parties, and anniversaries.
Upon sitting at out table, we were promptly greeted by a plate of Salina’s Cucumbers, which are the perfect accompaniment with cocktails. The cucumbers are gently seasoned with flake sea salt, cracked black pepper, and a drizzle of extra virgin olive oil. A second starter presented was their Caponatina Eoliana e Crostini with eggplant, tomato, golden raisins, celery, agrodolce, and capers. Bread with extra virgin olive oil and flake sea salt was also brought to our table. The starters were not too salty, and the Caponatina Eoliana reminded me of luxurious ratatouille. The cucumber was very refreshing and the accompaniment of skewers was very smart.
To drink, I ordered the Lavender Lemonade cocktail made with gin, lavender simple syrup and fresh squeezed lemon mixed with seltzer ($16/$65 for a pitcher). The idea of a pitcher is well-fitted for large groups and the lemonade was a refreshing, herbaceous, and woody cocktail.
The Executive Chef is Cinzia Gaglio. Our waiter, Michael, was very sincere, and friendly. He recommended our appetizers and dessert. For our appetizers, we ordered one dish from the specials menu, Prosciutto e Melone with sliced fig, and their signature Polpette: salina meatballs, pomodoro sauce, and pecorino siciliano ($17). The pecorino was slightly salted, rich and a complimentary blanket of flavor for the meatballs. Their meatballs are their staple appetizer. I would never skip ordering them, not matter how often you dine here. The prosciutto and melon was superb. The pieces of fig were luscious and fresh, and the melon was expertly seasoned with salt, pepper and olive oil.
For our entree, we chose to split the Gamberoni con Couscous with colossal shrimp on a bed of saffron couscous, pine nuts, and raisins, with an orange zest ($36). The combination of the raisins and pine nuts added a nutty touch of sweet to the dish. The saffron was what made the dish, you can taste the complex pungent, earthy flavor over and over.
For dessert, we shared the Torta degli Angeli: cow’s milk ricotta cheese, mascarpone, and caramel ($11). All of their desserts are available for catered events. The cake was magnificent: creamy, and delicately sweet, a true taste of Italy. I paired dessert with a cappuccino. If you are just looking for dessert and cordials, this is also the place to be at.
Osteria Salina will be open year round and is currently opens even days a week beginning at 5:30pm. On Sundays from 1-9pm, don’t miss their Sicilian Sunday Supper. The cost is $75 per person, $25 per child, and children under 10 are free. The supper comes with their Caponatina Eoliana e Crostini, a choice of two antipasti, two primi, Insalata Salina, a choice of three Secondi, string beans, escarole, and ice cold watermelon “Anguria” for dessert. I would love to try this out when Sarah gets a little older.
The restaurant fills up very quickly, especially Thursday-Sunday, so I strongly recommend making advanced reservations.
http://osteriasalina.net // 631-527-5396