There’s a new restaurant in Clovis from Pardini family. See inside Willow Osteria

In the hierarchy of Italian restaurants, an osteria (ow-steh-ree-uh) historically speaking has been considered a modest, no-frills establishment.

But make no mistake, Willow Osteria — the new and instantly popular restaurant located along the border of Clovis and Fresno — is meticulously detailed inside and out, and will wow most customers from its decor to its dishes.

Reflecting more of the ambiance found at a ristorante, which historically has been considered the most elegant type of restaurant in Italy, Willow Osteria offers a balance of a high-class feel with an inviting, laid-back atmosphere.

And if anything is simple here, it’s Willow Osteria’s approach to cooking — not trying to over-impress with foods too fancy and too pretty to eat, but instead serving foods that are eye-catching and appetizing.

“For us, it’s important to think of every element of the design because we kind of like to say: ‘Everything matters around here,’” said owner Jimmy Pardini. “We did put thought into every detail.

“Because we feel like it makes for a more seamless experience.”

What stands out on the Willow Osteria menu?

Ever tried cotoletta alla bolognese? It’s a crispy yet tender pork chop topped with prosciutto and cheese with a demi-glace.

How about another traditional Italian dish like tonnarelli cacio e pepe, which features three core ingredients with a tonnarelli pasta, sheep milk cheese and pepper?

There’s also more familiar entrees like spaghetti, ravioli and lasagna.

Willow Osteria takes extra pride in serving pastas that are fresh.

“Our pasta menu is going to be a little more extensive from our other places,” said Pardini, who also heads the northwest Fresno restaurant Annex Kitchen and the Annesso Pizzeria in northeast Fresno.

“We make all of our pastas in-house daily.”

It also might be worth trying some of the appetizers like burrata, which is fresh Italian cheese made from a ball of soft mozzarella with a filling of cream and stracciatella.

The antipasta dish comes with 24-month prosciutto di parma, which is a dry-cured Italian ham that has been aged at least 24 months to create a savory flavor with a firm but tender texture.

The prosciutto is cut with a shiny, red slicer that’s positioned behind a glass wall so customers can see the thinly sliced meats freshly cut up.

“A lot of different Italian foods,” Pardini said. “We take inspiration from a lot of different restaurants in Italy. Also take inspiration from our local farmers.

“Italians are known for using ingredients close to them. We use local farmers markets and local ingredients when possible. We do import a lot of high-quality Italian ingredients.”

Willow Osteria, which is near the intersection of Shepherd and Willow avenues, is one of the first spots to open at The Avenue at Heritage Grove, a luxury hub blending Italian architecture, dining, shopping, and fitness for an upscale experience.

This story was originally published November 13, 2025 at 5:30 AM.