Osso Steakhouse
Lineup Board
Saturday, April 18
New tonight
1 special from chef
Tsar Nicoulai Caviar
Appetizer · $119
1 oz California white sturgeon reserve caviar, Kennebec potato chips, crème fraîche, chives.
California white sturgeon from Tsar Nicoulai — farmed sustainably in Wilton, an hour from the kitchen. The most respected caviar producer in the country, and it shows: the beads are larger, the brine is cleaner, the finish is nutty rather than fishy. Kennebec chips still warm from the fryer. Guests who've had caviar in New York or Paris notice the freshness immediately.
Key: caviar, potato chips, crème fraîche, chives
Allergens: fish, dairy
Special wine pairing
What to pour with tonight's special
Food: 1 oz California white sturgeon reserve caviar, Kennebec potato chips, crème fraîche, chives.
Wine: The J. Lassalle complements the Tsar Nicoulai beautifully. Its bone-dry effervescence lifts the sturgeon's buttery brine, while brioche and citrus notes fold quietly into the crème fraîche and chives. Between each bite, the fine bead of bubbles refreshes the palate, so the caviar tastes just as pristine on the final chip as it did on the first.
Chef's push
Sell these first tonight
Hamachi Crudo
Appetizer · $28
Hawaiian hamachi, sliced to order when the ticket comes in — never pre-portioned. The yuzu ponzu is house-made daily; the jalapeño is there for brightness, not heat. Most steakhouses serve tuna because it's easy. Ours makes the case that the appetizer course is where the night actually starts.
Tsar Nicoulai CaviarSpecial
Appetizer · $119
California white sturgeon from Tsar Nicoulai — farmed sustainably in Wilton, an hour from the kitchen. The most respected caviar producer in the country, and it shows: the beads are larger, the brine is cleaner, the finish is nutty rather than fishy. Kennebec chips still warm from the fryer. Guests who've had caviar in New York or Paris notice the freshness immediately.
Flat Iron Steak Frites
Entrée · $48
8 oz of Akaushi wagyu flat iron — the shoulder cut most steakhouses skip because it's harder to butcher. Ours is hand-trimmed, grilled pink, sliced against the grain so every bite is tender. House béarnaise on the side, twice-fried hand-cut frites underneath still crackling when it reaches the table. The whole four-top shares; every one of them wishes they'd ordered their own.
Ribeye 20oz
Entrée · $119
20 oz of Akaushi wagyu — Japanese Black genetics raised on Texas grass, marbled in a way USDA Prime can't touch. Grilled over hardwood, basted in butter and rosemary, rested a full eight minutes before it hits the table. The first cut lets the fat cap start to render on the fork. This is the steak guests book the table for.
Cabernet Sauvignon — The Mascot
Red · Cabernet Sauvignon · $65/glass
Schrader and Harlan grapes — the two most collected Cabs in Napa over the last twenty years — rebottled as The Mascot so the winemakers' kids can afford to drink it. Deep cassis, cedar box, a finish that lasts a full minute. $65 a glass is the only place in the city you can try Schrader fruit without sitting on a waitlist. When a table orders the Ribeye, this is the wine they didn't know they were coming in for.
Sangiovese — Chianti Classico
Red · Sangiovese · $19/glass
Fèlsina 'Berardenga' — one of the most serious old-school houses in Chianti Classico, stone cellars outside Castelnuovo Berardenga. Tart cherry, dried tobacco, an iron-y finish. Most Chiantis you've had were polished soft; this one has grip. At $19 a glass it's the best value Italian on the list, and the only one that doesn't fold against a red-sauce burger or the lamb.
Pairings to know cold
The calls guests lean on — you know them by heart
Food: 20 oz Akaushi wagyu ribeye.
Wine: The Mascot complements the Akaushi Ribeye with rare precision. Its structured Napa tannin tempers the ribeye's marbling without overwhelming it, and Schrader-grade cassis and cedar echo the hardwood char and compound butter throughout the meal. Equal in weight and intensity — two distinguished things meeting gracefully at the table.
Food: 8 oz Akaushi wagyu flat iron, béarnaise, French fries.
Wine: Luca's old-vine Malbec complements the Flat Iron with an almost native elegance. Plum and cocoa weave through the béarnaise's richness, and the Uco Valley altitude lends the tannin just enough structure to balance the frites' salt while leaving the beef to speak for itself. It is, for good reason, the wine Mendoza's finest steakhouses pour by default.
Food: Sashimi-grade hamachi, yuzu ponzu, jalapeño, shiso.
Wine: High-acid Mahi SB cuts the yuzu-jalapeño heat; gooseberry and grapefruit bridge to the shiso.
Food: 16 oz dry-aged Akaushi wagyu NY strip.
Wine: Big wine for a big aged steak. Long finish rides the strip's protein. Upsell opportunity — tell the table this Cab sees declassified Schrader fruit.
Food: 45 oz Black Angus tomahawk — the table show-piece.
Wine: Show-piece steak needs a show-piece wine. Depth, cedar, long finish — it's the table's wow-moment wine.
Food: Tender-roasted octopus, Castelvetrano olive, confit garlic, fingerling potato, celery, Senise pepper.
Wine: Italian-classic. Sangiovese's tart cherry and herbal edge meet the Castelvetrano olive and Senise pepper.
Ready for lineup?
Four quick questions drawn from tonight's brief.