Perhaps the No. 1 bestselling dish at Osteria del Corso, a regional Italian restaurant and bar in South Orange, is the rigatoni carbonara. "It is flying out of the kitchen," said Billy Koester, who co-owns the restaurant with chef Kris Welz. The pasta, like all the pasta at Osteria Del Corso, is made in house.
Koester notes that the restaurant is not a Italian-American but authentic Italian, primarily Roman. Thus, no chicken parmigiana or garlic bread, but housemade focaccia, arancini with tomato sugo, fritto di calamari and baked cod with broccoli rabe.
