This Center Harbor-based restaurant merges dedication to locally sourced ingredients with Florentine hospitality to create traditional Italian dishes.
In less than a year of being open, the Lakes Region-based Italian restaurant, Osteria Poggio, has already earned quite the reputation with the successful merge of authentic Italian cuisine and hyper-local ingredients. That merge started with two people: Restaurateur Kevin Halligan, the farm-to-table mogul of Lakes Region, and Chef Kaylon Sweet, the experienced cook with a niche in Italian cuisine. Together, these two are bringing traditional Italian to the Lakes Region and New Hampshire just can’t get enough.
Spread across the floors of the historic Coe Mansion, Osteria Poggio celebrates the history of the building, which has hosted Mary Todd Lincoln, Grover Cleveland, and Ulysses S. Grant. You can expect rich burgundy wallpaper, Victorian tables and chairs, and an atmosphere that is old-school New England.
Solo diners, families, and groups of all sizes dine here. The weekends get busy, especially for Sunday brunch, so it’s recommended to call and make a reservation ahead of time.
Fare in Focus
The ingredients are entirely hyper-local (the father of the Lakes Region’s farm-to-table movement Kevin Halligan wouldn’t have it any other way) but the inspiration for the dishes come straight from Italy. Halligan and his partner Kaylon Sweet are dedicated to creating authentic Italian dishes focusing on the many flavors and techniques that make each region’s cooking unique, rather than focusing on the dishes Americans are most familiar with.
Taste to Try
The Scallops! The scallops are local and fresh off the boat (other than the gelato, nothing in this restaurant is frozen) and are complemented by a sweet and savory fig risotto filled with prosciutto wrapped figs. This southern Italian dish is good enough to cross the Atlantic for but luckily you only need to travel to Center Harbor.
Know Before You Go
You can also expect to find unique and cultured craft cocktails that feature flavors created in-house with shrubs, bitters, and a Pernod-style liquor created by Bar Manager Andy McClure.