Guess who’s peeking out of the rolled pasta sheet once more, mustache and all. Yup, the much celebrated chef of Michelin-rated Helm is back at The Balmori Suites for a second dose of Italian classics, cooked his way.
When Osteria, Josh Boutwood’s pop-up concept, was introduced back in September 2025, it hit the ground running (it’s his third time to lord over that space). The concept was one that wasn’t that hard to be enthralled with—traditional Italian cooking that’s been rehashed with a more contemporary approach, peppered with the finesse and elegance Josh has become recognized for.
What’s New for Osteria’s Second Pop-Up Run
“This return is about bringing people back to that experience,” Josh shares. “In collaboration with Rockwell, we decided to bring back Osteria because the first one was a huge success and it’s nice to do it all over again.” For its month-long run, the lineup will combine well-loved signatures with new creations that Josh will be introducing as the weeks progress, guaranteeing that there is something to excite both loyal patrons and first-time diners.
Among the returnees are two of my deep-fried favorites from last year’s menu: the Cacio e Pepe Fritto, deeply golden pecorino cheese and black pepper pasta bites that is served with an Alfredo sauce, and the Arancini Ragu, breaded arborio rice balls stuffed with beef ragu and complemented by a tomato vodka sauce. It’s exactly this pair, matched with a glass of chilled white, that made my early afternoon meal the previous year worth the visit.
The much raved about sourdough from The Test Kitchen also makes a most welcome appearance—and will further challenge your choices as, though filling, it makes a delicious case to being just as satisfying as the starters.
I’m not a fan of radicchio, but Osteria’s salad, which couples the sharp-tasting chicory with roasted walnuts and gorgonzola cheese, made me rethink my life choices, but just for a tad bit, as the item that sat directly below it—fresh burrata with pepitas and heirloom tomatoes—quickly crushed any ounce of hope I gave the leafier alternative. Both will be made available.
Signature Pastas, Mains, and Starters to Try
There are four pasta options—the very same ones that made the list last year: a bucatini with guanciale and chili, a rigatoni with sausage and mushroom sauce, a pappardelle with beef ragu, and a classic lasagna that’s made richer with the addition of cheese and braised beef. Honestly, it’s a serious decision—one that doesn’t come down to which to order, but to how much you’re willing to sacrifice your carb intake.
There’s only one kind of each for mains: pork (a breaded chop), seafood (a whole roasted barramundi), chicken (roasted and served with a fennel salad); and beef (a porterhouse steak with gremolata). It’s quite a tight race, which begs you to dine with a group or else the items that you miss will literally haunt you.
Sometimes, pop-ups serve as testing grounds—a chance to gauge whether a concept has the legs to evolve into something permanent. In the case of Osteria, the outcome of the first run is more than enough proof of its viability. This second, I would like to believe, feels less like a test and more like a gentle tease for what’s to inevitably come.
Osteria by Josh Boutwood will be open from May 22 to June 28, 2026, at the Chef’s Table at Balmori Suites, Rockwell.
Frequently Asked Questions
Osteria is chef Josh Boutwood’s Italian pop-up concept featuring contemporary takes on Italian comfort food.
Osteria is located at Chef’s Table, Balmori Suites, Rockwell in Makati.
The pop-up runs from May 22 to June 28, 2026.
Josh Boutwood is the chef behind Michelin-rated Helm and several acclaimed dining concepts in Manila.
The menu includes handmade pasta, arancini, cacio e pepe fritto, burrata, porterhouse steak, roasted barramundi, and more.
