What does a two-Michelin-star chef do next? He comes back to Rockwell

WORD had spread fast: chef Josh Boutwood is back in Rockwell, and eager diners have been flocking to Osteria since its doors reopened in late May.

For a limited run until June 28 at Balmori Chef ’s Table, Boutwood revives his much talked about Italian pop-up, Osteria, bringing back the dishes that made last year’s residency one of the city’s hardest reservations to score. He returns with even greater acclaim as the only chef in the Philippines to hold two Michelin stars, an honor he earned for his restaurant, Helm.

Yet, despite the global recognition, Boutwood speaks of Osteria’s second stint with less fanfare than familiarity. “It’s almost refreshing to be back at Balmori…to my home turf,” he says, settling once again into the same space where his soulful Italian cooking found a loyal following.

And judging by the packed tables and returning diners, Manila clearly missed it.

For Osteria’s return, Boutwood admits he became more critical of the menu, knowing how strongly guests loved the original dishes. The goal was simple: bring back the crowd favorites while gradually introducing new additions weekly to keep regular coming back.

Back by popular demand What exactly are these missed favorites? Chief among them are the Chilean mussels. As Boutwood describes it, the mussels are “cooked down with the Calabrian ’nduja, with a nice chili to it,” creating a sharp, savory broth specifically meant to be soaked up by the signature The Test Kitchen sourdough bread served across all his restaurants.

Then there is the unexpected star of the menu: the radicchio salad. Despite the leaf ’s intense natural bitterness, Boutwood found a cult following for it. “We pair it with rich Italian gorgonzola and wild honey to beautifully balance those bitter notes,” he explains.

At Osteria, pasta remains the undeniable heart of the menu. One cannot miss the revival of the rigatoni tossed with savory fennel sausage and a velvety mushroom cream sauce, and a classic lasagna featuring layers of handmade pasta, braised beef, rich béchamel and cheese.

Moving on to the mains, the menu features dishes designed for sharing. The pork cotoletta offers a generously portioned breaded pork chop finished with lemon and a touch of sea salt. For those seeking a lighter alternative, the barramundi al forno features roasted sea bass with olive oil, sea salt and confit olives for a bright, clean finish.

“In any of my restaurants, it is imperative to end on a sweet note,” Boutwood says. Guests can look forward to the pane budino—a classic English bread pudding with an Italian twist, soaked in Marsala wine and raisins. The luscious panna cotta paired with blood orange syrup and roasted pumpkin seeds is also a must-try.

As Boutwood puts it, “all good things come to an end,” making Osteria’s return all the more reason to visit while it lasts. Indulge in the familiar comfort of its well-loved Italian dishes, revisit old favorites or discover new ones—all for a limited time at Rockwell’s Balmori Suites.

For reservations, contact 0945-516-7151. For more information, visit Power Plant Mall’s Facebook (https://www.facebook.com/ PowerPlantMall/) and Instagram (https://www.instagram.com/powerplantmall/) pages