Sunday is all about Ireland. And Southie.
So next week, you’ll probably be ready to spend a little time in the North End, if only for balance.
And Neapolitan-style pizza.
So say buongiorno to Quattro, your new street-corner enclave for lamb sandwiches, pizza and real-deal pasta, opening Wednesday on Hanover Street.
If you’ve spent a healthy amount of time in the North End, chances are you’ve sampled the wares of Frank DePasquale (Umbria Prime, Bricco, Mare Oyster Bar). Here, you’ve got his version of the kind of cozy neighborhood trattoria he grew up with in Naples. Simple. Clean. A lot of marble. Oh, and with fresh, creamy buffalo mozzarella (yes, it’s flown in from Italy).
As a lunch spot, you can confidently bring in your Italian business associate—or your not-at-all-Italian, non-business associate—for handmade pasta or a midday meal fueled by a hot sandwich (sausage and broccoli rabe, roast leg of lamb) and Peronis.
It’s also great when authentic, Neapolitan-style pizza consumes your thoughts for dinner. Thanks to their takeout window next to the imported brick oven, you can grab a steaming-hot, soft-yet-crispy margherita pie to go, two minutes after arriving.
Takeout: man’s greatest creation. Besides fire.
So next week, you’ll probably be ready to spend a little time in the North End, if only for balance.
And Neapolitan-style pizza.
So say buongiorno to Quattro, your new street-corner enclave for lamb sandwiches, pizza and real-deal pasta, opening Wednesday on Hanover Street.
If you’ve spent a healthy amount of time in the North End, chances are you’ve sampled the wares of Frank DePasquale (Umbria Prime, Bricco, Mare Oyster Bar). Here, you’ve got his version of the kind of cozy neighborhood trattoria he grew up with in Naples. Simple. Clean. A lot of marble. Oh, and with fresh, creamy buffalo mozzarella (yes, it’s flown in from Italy).
As a lunch spot, you can confidently bring in your Italian business associate—or your not-at-all-Italian, non-business associate—for handmade pasta or a midday meal fueled by a hot sandwich (sausage and broccoli rabe, roast leg of lamb) and Peronis.
It’s also great when authentic, Neapolitan-style pizza consumes your thoughts for dinner. Thanks to their takeout window next to the imported brick oven, you can grab a steaming-hot, soft-yet-crispy margherita pie to go, two minutes after arriving.
Takeout: man’s greatest creation. Besides fire.
