So Scottsdale January 2019
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Taste<br />
DISH / DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE<br />
BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS<br />
In Italy, an “osteria” serves simple food with an emphasis on local specialties and homegrown ingredients. At Fellow Osteria, which<br />
opened at ASU Sky<strong>So</strong>ng in December, the aim is to pair that traditional concept with contemporary touches. A seasonal menu<br />
highlight, the eatery’s tangy, savory and lightly sweet House-made Swiss Chard Ravioli ($14) starts with made-from-scratch ravioli<br />
crafted with water, eggs and imported Italian flour. It’s filled with locally sourced red Swiss chard as well as pecorino, Parmesan and<br />
ricotta cheeses. After a quick boil, the ravioli is transferred to a Paderno pan and cooked with sage, butter and olive oil. The ravioli is<br />
then plated and finished with the same sage-infused butter before being topped with fresh sage and delicate Parmesan.<br />
Fellow Osteria, 1455 N. <strong>Scottsdale</strong> Road, <strong>Scottsdale</strong>; 480.207.1864; www.fellowosteria.com.<br />
<strong>So</strong> <strong>Scottsdale</strong>! <strong>January</strong> ‘19 129
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