Osteria Langhe

Osteria Langhe gives Logan Square an Italian restaurant with a defined regional focus. Opened in 2014, the house centers its cooking and wine on Piemonte in northwestern Italy. Owner and wine director Aldo Zaninotto’s selection supports that focus, while a dining room with wood tables, Italian art and a seasonal patio provides a neighborhood setting. The attraction is specificity: this is a place to understand a small filled pasta, a beef preparation or a rabbit dish within the same culinary geography, rather than expect a survey of every Italian region.

Plin gives the menu its clearest point of entry. These hand-pinched agnolotti are filled with La Tur cheese and served with thyme and butter. The preparation leaves the pasta and filling in the foreground. Carne cruda uses Piedmontese beef with cured egg yolk and a rosemary cracker; the house’s vitello tonnato uses poached Piedmontese beef with tuna, citrus and caper aioli. Those alternatives show how the menu treats beef in different forms without requiring every diner to choose a substantial steak. Fettuccine with a northern meat ragù offers another pasta route, while the risotto changes with the day’s selection.

The rabbit loin, wrapped in prosciutto, comes with pork belly, mushrooms, creamy polenta and Fontina Val d’Aosta. It provides a fuller main course for someone who wants to move beyond pasta. Vegetable and fish preparations widen the choices for a group. Since July 2026, the restaurant has added a 3.75-percent administrative fee to guest checks, a material part of the final bill. Osteria Langhe suits a considered neighborhood dinner whose appeal lies in regional coherence, hand-made pasta and a wine list that follows the same territory. A modestly composed order can reveal that identity more clearly than an attempt to sample everything.

Sources: Osteria Langhe: restaurant and contact · Osteria Langhe: history and regional approach · Osteria Langhe: menu and current administrative fee · Osteria Langhe: Google Maps listing