Chef Gio Osso and his Virtù Honest Craft have been making waves ever since first opening in June 2013—big waves. Named one of the 20 best new restaurants in America in 2013 by Esquire and nominated for the coveted James Beard Award, Virtù is quickly becoming Scottsdale’s claim to culinary fame and if that keeps Chef Osso and his seasonal menu inspired, then we’re definitely on board.
The Entertainer!: How did you get started in the food industry and what has led you to where you are today?
Osso: It started in the high chair. Growing up in an Italian family, food is everything and that’s the way it is. I started working in restaurants when I was 13, washing dishes and making salads. After high school, I went to culinary school and then traveled to Italy. I worked in every type of restaurant in New York City. When I opened up here, I wanted to bridge the gap between the New York City restaurant scene and the peasant food that I had grown up eating.
Why did you pick Scottsdale for your restaurant and what observations do you have about the Phoenix-area culinary scene?
I’ve been growing in Scottsdale for a while. I worked for a few other restaurants there, and so I wanted to put my restaurant there so that I could maintain my guests. The culinary scene here is expanding! People are much more willing to explore and try new things and it’s really put the Phoenix market on the culinary map. I’m excited to see where it goes.
Where do you draw inspiration from?
Everywhere, really. It could be a conversation with staff in the kitchen, or thinking of crazy combinations. It could be a certain smell that can trigger a memory of my time and family in Italy. It could be a random photo of a horse galloping in a magazine that can make me think of a cheese. It can really, really happen anywhere and anytime.
What would you say is your most popular menu item and why do you think your patrons love it so much?
I would say it’s our octopus dish. It’s charred octopus with lemon chick peas, arugula, fennel and Calabrian chile butter. It’s really the dish we’re becoming known for and I think it’s because it is something different and also, we do it right. It’s not the chewy rubber band that people think octopus is. It’s very soft and is definitely a must-have for people at our restaurant.
What is next for Virtù Honest Craft?
I don’t know! I’m happy with the way things are. I’m open to anything and everything and I definitely want to explore every opportunity. So if there are opportunities for expansion down the line, I’d like to think about that. But for now, I’m happy with the way things are.
Virtù Honest Craft, 3701 N. Marshall Way, Scottsdale, 480.946.3477, virtuscottsdale.com
