The market greens salad at Osso.
The duck mortadella at Osso.
The fried chicken and potato salad at Osso.
Two patrons at the bar at Osso.
A variety of hot sauces are available with the fried chicken.
The mussels with grilled bread at Osso.
From left, the Padre gin cocktail and the Portola cocktail, which uses honey wax.
The cavatelli pasta with mushrooms.
From left, the Chicha Nina cocktail, made with pisco and the East 180 cocktail topped with bee pollen.
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Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.
