Osteria Giulia is serving pasta and seafood by way of longtime coastal Italian recipes and a truly extensive list of Italian wines. 

Chef Rob Rossi and David Minicucci have transformed what used to be their 13-year-long restaurant L'Unita into a minimalist space by architect Guido Costantino. 

The 66-seater is subdued and sleek but warm, fitting the bill for a restaurant inspired by the Mediterranean coastline. 

One-upping their pizza-centric menu Giulietta on College St., Rossi and Minicucci have teamed up again to deliver on a more mature menu drawing from the Ligurian region.

Their focaccia di Recco ($18) takes the traditional Ligurian recipe of making flatbread with stracchino cheese inside.

Vitello tonnato has been a Piedmontese hit since the 18th century for a reason. Here they've lightly-seared veal carpaccio with white albacore tuna mayo, caper buds and leaves.

The daily platter of choice seafood reads simple but shines thanks to the relatively uninvolved additions of olive oil, lemon and salt.

T0day, it's octopus with a light salsa verde sauce, diver scallops,  prawns, grilled sardine and monkfish, $48. 

Lorighittas al mare ($34) combines wild squid with white wine and peperoncino sauce. This style of Sardinian pasta, which translates to little rings, hand-shapes braided pairs of pasta made from just semolina flour and water. 

The cocktail list goes heavy on the amaro and vermouth. Dopo L'Avoro ($17), which translates to 'after work', is a sour twist on Campari and sweet vermouth.

The Messicano ($18) brings Blanco Tequila together with green chartreuse, basil, mint and cucumber. 

As for wines, if you're looking for vintage, this should be your spot—the collection includes over 300 labels, including some from Liguria, and it's growing.