Costa Covo Osteria introduces a refreshingly simple and delectable take on coastal Italian cuisine with subtle hints of the Riviera. Executive Chef Todd Matthews brings this menu to life through Italian plates ranging from market-fresh crudo to a simply prepared cacciucco, handmade pasta, to classic cuts of beef with vibrant seasonal vegetables.
Costa Covo's beverage program is a star in its own right, with a highly-curated wine list that focuses on new-world Italian and French varietals and cocktail concepts that smirk and wink at everyone's favorite summer libations.
This is a luxurious beautiful restaurant with great service, food and drinks, I recommend this place. Thank you guys.
GL
Gabrielle Lewis
Nov 19, 2025
5.0
You can not go wrong when eating at Costa Covo. There are endless options in BH but this is by far the best for its value.
Whether you're looking for breakfast (I'm a NYer and the BEC is worth the hype) or a nice glass of Vermentino at the bar, you'll always be pleased.
Josh in the morning shift is the absolute best, he's super accommodating and responds to each request with a smile. L'Ermitage has really outdone itself with the addition of Costa Covo. Kudos to all that work there. You embody the meaning of 5 stars!
JR
Justin Rongier
Dec 11, 2024
5.0
We had a great dinner at Costa Covo Osteria to celebrate my girlfriend’s birthday.
The vibes are immaculate inside. Interior design is well thought out. The music was on point all night, shout out to whoever made the playlist.
We started with champagne and two cocktails, the “Golden Glow” and the “Slow Dance,” which were both excellent. For appetizers, we had crudo and oysters. Everything tasted very fresh and was a great way to start the meal. The seafood was so good it inspired us to stick with seafood for the rest of the night.
For our mains, we had the branzino and lobster pasta. The branzino was cooked perfectly and came with a creamy sauce that we finished completely. The lobster pasta was also delicious and very satisfying. We also tried the artichoke hearts with aioli, which were light but flavorful—a nice side dish.
For dessert, we had affogato and an espresso martini, which were a great way to end the meal. LP and Max provided great service, and we really appreciated the chef’s work. We’ll definitely be back!
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