Groove at CentralWorld's pizzeria meets deli.
Stave off that Italian eatery ennui with iO Osteria, which combines pizzeria, delicatessen, bakery and bar in a single venue.
The menu won’t bore you either, skirting the likes of classic carbonara and spaghetti Bolognese for more esoteric, but still homey, eating from across Italy’s 20 regions.
The orecchiette in a pork sausage and saffron sauce (B350) is a crowd pleaser that goes well with red wine, available by the glass from B190.
With its casual mood and wide-ranging, affordable fare, Groove at CentralWorld adds a dining destination that’s satisfying at any time of day.
The buzz: Groove at CentralWorld’s new Italian restaurant combines pizzeria, delicatessen, bakery and bar in a single venue that’s sure to satisfy at any time of day.
The decor: The osterias of old were modest places where simple food was served as an accompaniment to wine. True to these origins, iO Osteria is rustically outfitted, employing chalkboards, paper-placemat menus and shelves of bottles as decoration. The only extravagant display is that of the bakery cabinet, where the day’s baked goods and freshly-made, Romano-style pizzas grab your attention. The open kitchen means you can watch the cook team twirl pizzas and pull steamy buns right from the oven.
The food: The doughy stuff like bread, pastries and pizzas are all made from scratch, while the cheese, cold cuts and produce is mostly flown in from Italy. The schiacciata romana (a traditional flatbread) is delicious alone but made better in sandwich form. Try it with mascarpone and thinly slice truffle or stracchino cheese and prosciutto (both B220). Classic carbonara or spaghetti Bolognese? Forget it. For plated fare, the menu skirts those tired staples for the likes of the rich and hearty orecchiette in a pork sausage and saffron sauce (B350). Another crowd-pleaser is the crispy-juicy porchetta (baked pork belly with wild fennel, B190). The special menu of four dishes rotates weekly through Italy’s 20 different regional cuisines, like pizzoccheri from Valtellina and cavatielli from Naples.
The drinks: House wines by the glass come out of large, tapped barrels, and start at B190. Get a whole bottle for your table, or try one of the cocktails on offer. The Black Bubble employs that favorite local ingredient, activated charcoal, in a mixed berry and prosecco concoction (B320), while the Hugo combines prosecco, elderflower and mint for a refreshing boozy-brunch drink.
Why we’d come back: With its casual mood and wide-ranging, affordable fare, this is an ideal after-work restaurant to tuck into a bowl of pasta or wind down with a glass of wine. Kankanok Wichiantanon