There’s a certain kind of room that tells you what it’s all about, without raising its voice. Osteria Otto has that quality. Set inside an old house (that still feels “home-y”) just off Main Street on East 8th, it brings together Italian warmth, Pacific Northwest ingredients, and the easy cool of a Japanese kissa bar.
I stopped by the soon-to-open restaurant last week to take a look around. Despite the space buzzing with staff, who were cleaning and adding finishing touches before a private party arrived for a buy-out, the room felt calm. It’s not a forced feeling, either; it’s simply the kind that happens when the lighting is good, the music sounds right, and the people running the place are paying attention.
I haven’t tasted the food yet; but as Otto co-owners Ignacio Arrieta (La Mezcaleria) and Joe Fazio (Nonna’s) describe it: “The kitchen works with the clarity and confidence of Italian tradition while drawing inspiration from the West Coast. Seasonal vegetables, seafood, handmade pasta, and thoughtful small plates form the heart of the menu. Every dish is prepared with intention, built for sharing, and guided by a respect for ingredients.” That’s not a statement that reveals much, so I’m looking forward to trying it to get a better sense of what will be happening. Until then, the clearest sense of Otto comes from the room itself.
When I popped my head in to take a look around, the space was already looking very pretty. Designer Hesam Ghaemi, of Goodanimal, has managed to build an atmosphere using just material and tone, including warm wood tables with rounded edges, dark cherry-brown chairs, and deep green banquettes lining the perimeter. Earthy hues like tobacco brown, olive, cream, and touches of brass ground the room, while muted plaster walls add that aforementioned lived-in ease. Ribbed glass lamps, low pendants, and the glow from the bar layer in a steady amber warmth. Meanwhile, the checkered tile floor gives off a clean, graphic pulse, that’s offset by the soft curves of the booths.
The look of the room does a lot of the work, but the sound might do even more. Otto runs a steady stream of curated vinyl through a hi-fi system (hat tip to Space Lab) that fills the space in a way that’s warm without crowding out the conversation. Displayed album covers hint at the listening-bar influence (Pavarotti, Al Martino, The Best of Blondie). The lighting stays low and steady, with a softness that keeps the pace subdued. Overall, the room is comfortable, confident, and built for long evenings. Or, as Otto puts it: “The atmosphere is soft, slow, and inviting — an environment created for lingering, not rushing.” Put another way: easy to settle into.
The plan is to have all of the kinks worked out, and the kitchen running smoothly, via some friends & family services before officially opening doors mid-December. Once the kitchen is up-and-running, I’ll be back to see how the food lines up with the room. Stay tuned.
OPENING CREDITS
Co-Owner: Ignacio Arrieta
Co-Owner: Joe Fazio
Co-Owner: Daniel Panduro
Chef: Tarun Tiwari
Bar Manager: Yashir Gonzalez
Interior Design & Art Curation: Hesam Ghaemi for Goodanimal
Brand & Identity Development: Tigh Farley & Hesam Ghaemi
Marketing & Communications: LessNoise Studio
Dining and Cooking