Ecco Restaurant and Martini Bar's staff matches wines and specialty martinis with culinary counterparts drawn from a menu of Italian-inspired steak, seafood, and pasta. Suggested wine pairings help servers increase flavor synergy, enhancing the lobster mac 'n' cheese?s fontina cheese and buttery crumbs with a sauvignon blanc hailing from New Zealand. They also embellish meals or stories about their last fishing expedition with the wildflower martini, a blend of Absolut wild tea vodka, St. Germain, ginger, and lemon juice.
Situated less than a five-minute drive from Logan Airport, Ecco Restaurant and Martini Bar houses a geometrically diverse dining room crowded with rectangular and circular leather booths. A signature wall scribbled with autographs reveals the John Hancocks of the restaurant?s myriad guests, and artistic clusters of light bulbs spread warmth across orange couches and exposed brick. The seasonal outdoor patio provides a nice spot to enjoy a leisurely weekend brunch or a romantic dinner under the stars.
All of the cakes and cupcakes at …Cakes are prepped with fresh, quality ingredients, hand-selected by talented pastry chefs working under the tasty eye of owner Deana Martin. Deana—a self-declared purveyor of sweet, but not too sweet creations—teams up with her fellow chefs to craft delicious recipes, playful decorations, and accessible edibles for any confection fanatic. Choose from the everyday cupcakes available in-store, or call ahead at least a week in advance to create your own custom everyday dozen, which allows you to mix and match any flavor combination of classic cupcakes. Flavors include red-velvet cake with vanilla frosting, chocolate cake with mocha filling and buttercream frosting, or coconut cake with lemon frosting.
A National Historic Site, Navy Yard Bistro and Wine Bar is a piece of Charlestown’s past. Though the navy yard closed in 1974, outdoor seating at the bistro still looks out over a quaint community that’s rich with history. A bottle from the massive wine list makes the view that much more enjoyable.
Lauded by the Rosindale Transcript for its combination of eclectic fare and cozy atmosphere, Masona Grill offers a menu of New American cuisine crafted by owner and executive chef Manuel Sifnugel with an international touch influenced by his Peruvian upbringing. Guests part dark velvet curtains to enter the dining space, which is flanked by chocolate-colored walls adorned with oil paintings and bite marks.
Plates are decorated with sophisticated seafood dishes, such as linguine tossed with local clams and calamari, or land-borne dishes, including a grilled pork tenderloin called out for 2010's Restaurant Week by the Boston Globe as the best entree on the menu: "tender and moist and served a bit pink ? It's really, really good." Brazilian jazz music accompanies meals, moving diners to chew in time to the sultry beats.
To those in Boston's North End, the iconic blue and white Mike's Pastry box can mean only one thing: cannoli. Ok, it could also mean cream puffs, fresh fig squares, or crispy taralli, but Mike's cannoli enjoys something of a legendary reputation on Hanover Street and for good reason. The bakery––which has been run by the Mercogliano family since 1946––makes 17 different varieties of the Italian pastry, filling the fresh baked shells with everything from classic ricotta cheese to chocolate mousse. Of course, it isn't just the variety that sends customers flocking to Mike's pastry case; everything from the rum cakes to the Neopolitan sfogliatella is made fresh from scratch each day using handpicked fruits, real cream and butter, and Italian recipes passed down through generations. The pastries, cookies, and other treats have become so in demand that Mike's has even opened an online shop, so fans can enjoy them even when they’re far away or literally chained to their desk.
Tucked away down a side street, passersby might blink and miss Parziale’s Bakery, but those lucky enough to find this tiny shop swing through for crusty breads, pizza by the slice and sweet treats – just as countless others have done in the bakery’s more than 100 years of service. The glass storefront gives a peek inside the old-school digs, which churn out carbs for the masses daily, including every form of chewy, crusty, braided, knotted, French, ciabatta and Tuscan breads, plus simple slices that satisfy for a quick lunch. For dessert, don’t miss their selection of Italian cookies that range from biscotti, cannoli shells and pizelles to American favorites like oversized M&M cookies and apple turnovers, all made inside this aging but always delightful North End space.