Owned by a chef (Gabe Thompson) and sommelier (Joe Campanale) who previously worked in Mario Batali’s empire, this chic, snug Italian restaurant has an intense following. The menu doesn’t stray too far from traditional trattoria dishes—homemade pastas, a smoky, spicy grilled chicken “al diavolo”—but everything is made with thoughtfulness and care. In an inventive twist, the bruschetta are a DIY affair—slices of grilled bread come with bowls of spreads such as cannellini beans with preserved lemon and bone marrow custard. The smart wine program by Joe Campanale emphasizes small producers and natural wines.
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From Food & Wine , JUN 2008
...smart Italian wine list and herbal-infused cocktails at this always-packed new restaurant...MORE
From Food & Wine , OCT 2008
True believers in the Italian aperitivo, the team behind New York’s Dell’anima restaurant serves tempting but healthy snacks with light and refreshing wines...MORE
From the From the May 2008 Food & Wine Go List
<a href="/bestnewchefs/?year=2001&chef=0BD91D5B-3D35-4042-8D97BE2604B8BF32">Craig Stoll (an F&W Best New Chef 2001)</a> runs this inspired Cal-Italian Mission spot, one of the Bay Area's favorite neighborhood restaurants.
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