At The Pass with Josephine Oliviero Megwa, Owner/Menu Influencer of Piattini Wine Cafe, 226 Newbury Street Boston, MA

Repost in support of Piattini after the recent building fire...

Originally posted 10/23/2013

I recently attended a small Wine Dinner hosted by Piattini and enjoyed myself immensely.  I will also be attending the next wine dinner featuring "Wines of the World".
 I was so impressed with Owner Josephine Oliviero Megwa, that I wanted to immediately add her to my At The Pass Series.

Tuna tartare

We sat in the beautiful private dining area and chatted like old friends catching up.  Josephine is very down to earth and open.  We discussed family, careers, food, wine, cheese, and life in general. 

As we chat over lunch/dinner, her beautiful staff carried in plate after plate of terrific food and a bottle of Piattini's own Montepulciano d'Abruzzo.  They will soon sell their own Chianti Classico and Pinot Grigio!  The Chianti will be DOC ( Denominazione di Origine Controllata) - Italy's strict regulatory body over the origin and authenticity of regional products).  The Chianti grapes grow in a valley where the soil (or terroir) is unique to the Chianti region (Classico subregion) and gives the grapes their distinct flavor, acidity, and color. 
Piattini has been bottling their own wine since 2004!

Piattini's Montepulciano d'Abruzzo is 100% Montepulciano grapes and sourced from a small producer in the region.
 Regulations require a minimum of 85% Montepulciano with up to 15% of Sangiovese.  It is medium-bodied, deep burgundy, fruit-forward (without being sweet), with aromas of dried cherry and a hint of baking spices.

In keeping with providing personalized, quality products to their clientele, Piattini will launch their own Partana organic olive oil sourced from a Sicilian producer. 
 Expect to see Piatini EVOO next summer!

Photo credit:  Yelp

 Several wine flights are offered daily for your tasting pleasure.

Josephine is the youngest of 10 children (the only one born in the U.S.) and her childhood nickname, she was one of 10 children, was "Piattini", meaning small plates.  Her mother gave her the moniker because she would eat the Antipasto, Primo, Contorno portions of the home-cooked meals prepared by Mrs. Oliviero and skip the secondi.  It was fitting that Josephine named her wine cafe (one of the 9 other family restaurants) in honor of her nickname, as her dream was to serve small plates, wine, and coffee in a little shop.  

Well, 12 years later, Piattini has met and exceeded her expectations!

With a previous life in fashion/retail, at the forefront of what Josephine delivers is beauty and style, from the terracotta and copper tones in the space to the presentation and quality of the food!  The pasta is handmade in-house, the sauces authentic and full of flavor, the salads fresh and bright, and the wine and cheese selection lovely.

Chef at Piattini making housemade pasta

When I inquired about whether there was a particular region of Italy that guides the recipes at Piattini, Josephine informed me that the style of food has several regional and provincial influences with a heavy Central and Southern Italian influence (e.g. Umbria, Veneto, Abruzzo, Campania, etc.)   

The food is the epitome of traditional Italian - simple, high quality ingredients with beautiful results while avoiding elaborate, complicated preparation and presentation in lieu of taste.

We started with a grilled Italian flatbread sandwich I'd never had before - a Piadini.  In Italy, the griddled bread is made with lard.  Unfortunately, this isn't the case in the States, Josephine shares.  

She ordered the veggie piadini (Vegetario) made with zucchini, summer squash, red peppers, Portabello mushroom, and smoke mozzarella.  

I ordered the Manzo piadini.  The soft, chewy bread was filled with juicy, shaved steak, meaty mushrooms, sweet caramelized onion, sharp, melty bleu cheese, and peppery arugula.

The Manzo Piadini

Vegetario Piadini

The Artisinal cheese selection is extensive.  There are 10-12 cheeses rotated at any given time.  A "cheese card" is provided to guests for their selection and a slot is available for entry of the day's special.

We sampled three beautiful cheeses served with house made fig jam, olives, and Iggy's bread:

The Piave, a cow's milk cheese, named after the river Piave in Veneto, Italy.  It is a hard, yellow, with a full-bodied, intense nutty flavor.  Its flavor is known to intensify with age.

The Robiola, a soft cheese made from a unique blend of cow, sheep, and goat's milk.  It can be served fresh (as it is at Piattini) or aged.  It was smooth and creamy with a rich, milky finish.  The Robiola was beautiful when spread on a piece of Iggy's bread with fig jam!

The Sardinian Gold, the night's special is aged 9 months.  It is a hard, aged cheese with a sharp toffee notes. Very beautiful, really rich with moderate sharpness.

The handmade pasta doesn't end at the fettucine!  I thouroughly enjoyed a beautifully dense ravioli dish (Vitello ravioli sage) filled with flavorful, tender ground veal topped with fresh mushrooms and sage bathed in a perfectly thick Marsala wine sauce.

Vitello ravioli sage

The homemade meatballs were filling - not your typical mushy mess - the meatballs at Piattini have bite, are full of substance and flavor.  They are served with a chunky tomato sauce and shredded Parmesan cheese.

Homemade meatballs

 

Ravioli di Zucca Gialla

Photo credit: TableCritic

The Ravioli di Zucca Gialla is a fan favorite at Piattini.  It features tender, sweet butternut squash raviolis in an apple cider, brown sugar, and sage.   
Josephine shared that when they have attempted to remove the dish from the menu for seasonal purposes, most customers were disappointed.  It is now a year round offering.

 The Pollo al Mattone ("chicken cooked under a brick") is prepared using a Statler (bone in breast + wing) chicken breast and it was stellar.  A Springer Mountain Farms free range chicken breast is cooked in its own juices (au jus) and settled over creamy mashed potatoes and sauteed spinach.

Finally, I sampled a lovely seafood entree of seared scallops over a bed of tender butternut squash and sauteed spinach.

For dessert, I was offered, the gluten-free chocolate brownie, served warm with a creamy, rich pumpkin gelato.  I tend to shy away from gluten-free desserts as they often have a strange, crumbly texture.  The gluten-free brownie at Piattini was moist, rich, chocolatey goodness and who wouldn't love a pumpkin gelato!?!

 Josephine and I spoke for hours over phenomenal food and wine/spirits.  It was only days later that I followed up with general questions that are typically part of my chef/owner/industry personnel interviews.  We had such a fabulous time together!

In addition to sharing about the ins and outs of the history and soul behind Piattini, Josephine also share a few fun facts.

The "strangest" thing in the Megwa household's kitchen is Coniglio which is rabbit meat.  I always enjoy asking food industry people this specific question because I usually adore or would love to try the product!  I will certainly try anything...twice!  I fell in love with the tender, dark, juicy meat of rabbit many years ago and along with the family's canned/jarred veggie and herb preserves, I'd dine at their table any day!

I think I may have met my match as far as another person loving NYC as much as I do!  Growing up just one half hour or so outside of Manhattan, "The City" was my absolute first love!  It is and continues to be a part of my soul.  Josephine has a love for one of the premiere local products out of NYC...bagels and other fresh baked goods.  Amongst her favorite places to eat in the United States is Del Posto and Babbo!  This lady knows where to go for good eats you can trust for consistency and agrees there are MANY good places to eat in the city!  

I am personally always interested in knowing what REAL food industry people feel about the food truck movement - those who's opinions about the proverbial "Bricks and Mortar vs. Food Truck" phenomenon which advertisement hungry organizations try to manipulate into a real "battle" truly matter.  I have been pleased over the past year to discover that people who own quality bricks and mortar properties, those who are excited about local Bostonians or people in any city where they are located in the country/world are able to learn about an authentic, novel cuisine are excited about food trucks and their accessibility.  Josephine has joined numerous significant industry masters in her enthusiasm for the masses experiencing "interesting food" and she is " thrilled about the food trucks in our city!"

I anticipated a terrific answer about her desired "last meal on earth".  Josephine's answer spoke volumes about the inspiration behind her entire family's culinary success and the passion behind the work:

" My wish for my last meal would be to have my mother make my favorite dish -stuffed zucchini blossoms with potatoes and string beans...YUM!"

Dining at Piattini is an absolute must-do for all!
Have you dined at Piattini?  Please share your thoughts in the comment section below!

Disclosure:  The majority of the meal in this review were provided at no cost by Piattini.  My views are my own.

Succulent Sundays (Bruschetta's, Gourmet-on-the-Go): A Weekly Celebration of My Favorite Personal Food Photography

I filled in a relief shift for a veterinary hospital in far Western Massachusetts and asked around for lunch recommendations (I never have the opportunity to leave for lunch at my extremely busy hospital, so I wanted to take advantage) and Bruschetta's was on the list.

 The veterinary technician sold me on fresh sandwiches and soups.

I pulled up to the quaint cafe on the corner at 365 College Highway in Southwick, Massachusetts. There was one bistro table nestled near the bushes to the left of the door and two on the right once you enter.  The space is small, the beautiful aroma wafting from the kitchen was tremendous.

I examined the menu featuring deli sandwiches, paninis, flatbread pizzas, soups,  "Homemade from Our Kitchen" entrees, and gourmet desserts.  

I was immediately struck by the soup du jour:  Fried Haddock Clam Chowder!

Fried Haddock Clam Chowder

 I had to see what this was about.  I decided on a soup and sandwich lunch, which turned out to be way too much food, but exciting none-the-less.  I was forced to take the black pastrami panini with roasted red peppers home for dinner!

Black Pastrami Panini with Roasted Red Peppers. 

I sat at one of the indoor bistro tables, overindulging with the grandmother's house style bowl of steaming fried haddock clam chowder.  

The other was occupied by a lady who was reminiscing with the owners about their previous restaurant "Fernando's" as she enjoyed a dish of stuffed shells.  The old Fernando's, now Hash House, a name I can't help but chuckled about after Massachusetts' relatively recent ballot question, was sold several years ago and Bruschetta's sprung up a few miles up the road.

The chowder was nothing short of miraculous!  

One of the best chowders I've had since moving to New England over 6 years ago.  I've tasted some of the annually winning chowders in Boston and nothing comes close to bold bowl of flavor!  I spoke with Executive Chef & Owner Glenn Hart while devouring my chowder and singing its praises.  He said one night he decided to plop a piece of fried haddock into his classic clam chowder, which he has been making for decades, and decided it was a great match.  He was absolutely correct!  Being a Jersey girl, I have always been shocked by New Englanders' love of/obsession with haddock and cod.  

They're just not my favorite fishes.  I love a more hearty fish, like a bluefish or porgy.  

I've sampled plenty of haddock that was fried in a weak batter.  

A light fleshed fish with a weak, wet batter is insulting, but Glenn's fry batter was crisped to perfection!  

The flesh of the fish stood up to the thick chowder, not falling apart or losing its substantial texture - one that I had no idea haddock could carry.  

I didn't dare touch the accompanying oyster crackers.  Their crunch was unnecessary in light of the haddock.  

Each component of the chowder imparted character - each tender cubed potato was bursting with flavor from the rich, creamy chowder base, bright sweet carrots dot the base and tender clam bits are encountered in most bites.  Fresh herbs and celery add greenery and depth of flavor.  

I could eat this every single day and never tire of it.  

 Unfortunately, it would require a 4 hour round trip drive.  It's definitely worth it for a weekend trip out west.  

Next time you're in far Western Mass, please do not deprive yourself of Bruschetta's and the hospitality of Glenn and his lovely wife.

Image from Bruschetta' Facebook Page

Once Upon A Lovely Brunch at Cinquecento, 500 Harrison Avenue, South End, Boston, MA

 "Once Upon a..." is a new series created to feature my forgotten meal shares.  I will write about meals that I have neglected to blog about whether good, bad, or indifferent.  Hope you enjoy some of my long lost culinary memories, whether I did or not!

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This was my second brunch at Cinquecento and I am again surprised at how calm an open space can be in the midst of a busy brunch.  

I recommend requesting the tables near the windows at the end of the bar versus the main dining area for a bit more privacy and a great view for people watching.

Me and Keyse Angelo, Jewelry Designer/Owner at www.crocodiletears.info

  














My friend Keyse of Crocodile Tears Blog and I decided upon brunch at Cinquecento prior to a day of shopping at the Vintage Market at SoWa!
A couple of my finds included a vintage umbrella, the beautiful vintage hand fans sold to me by Alvin, and gold rose earrings!

The staff at Cinquecento, from hosts to servers are always hospitable and helpful and I believe this is why the space doesn't feel chaotic, though it is full of brunchers.

I had to order a dish I've had before-

The Fried egg, Funghi, and Salsa Verde dish highlighted brilliantly by a variety of roasted mushrooms, salted by bits of pancetta, topped with moderate slivers of ricotta salata an dollops of textured, herbaceous salsa verde.
Break the yolk of the egg and enjoy a colorful and mildly, yet interestingly flavored dish.

Fried Eggs, Funghi & Salsa Verde

Fried Eggs with Roasted Mushrooms, Pancetta & Ricotta Salata

 Another interesting egg dish was the Sausage & Eggs al Forno made with baked eggs spicy sausage sugo, peperonata (a stew of onion, peppers, and tomato) and wedged potatoes.  I loved finding the yolks of the baked eggs in the center of the dish, like an Italian Easter egg hunt, the discovery was somehow intriguing, though I found the dish overall to be messy and the wedged potatoes could have come in different form (hashed, cubed, etc) as to provide a smaller surface area to allow soaking up of the loose peperonata sauce/stew rather than simply become bathed in it.
Great flavors noted in this dish with only execution recommendations for improvement.

Keyse ordered a beautiful, bright lemon ricotta and French toast dish with a lemony syrup and perfect strips of bacon.

Lemon & Ricotta French Toast- Italian Egg Bread with Warm Ricotta , Lemon Syrup & Bacon

I decided that a salad and pasta dish were in order for a well-rounded review and since I love both kale and Bolognese, I decided to order dishes which satisfy these loves.
Both were great decisions.

Tuscan Kale, Whole Grain Toasted Farro and Sharp Pecorino Romano

Tagliatelle alla Bolognese

What's your favorite dish at Cinquecento? 
Leave a comment below.

Pre-Grand Opening Dinner at Tuscan Kitchen, Burlington, MA

It was an honor to be invited to a private grand tasting dinner one week prior to the opening of Tuscan Kitchen's new location in Burlington, MA.  Over the past couple of years, the location in Salem, New Hampshire has more than thrived!  The Burlington location opened at 24 New England Executive Park on October 29th.

Owner and Chief Food Taster Joe Faro is not only an extraordinary businessman and dedicated artisan Italian foods enthusiast, he is truly a great human being.  After the amazing dinner was over, I had the pleasure of chatting with one of Joe's employees, a young server who not only has learned how to make bread, gelato, and pasta by hand, but lit up with excitement when discussing the philanthropic nature of his boss.  He spoke of how they are both from Lawrence, attended the same private school (years apart) and that Joe now sponsors the tuition of two children attending his alma mater as long as they keep a "B" average. He also takes the students to lunch every month without fail. Faro shows the same commitment to his team.

You are truly in for quite the experience when visiting Tuscan Kitchen and Tuscan Market in Burlington.  Service was impeccable.  The space, which seats over 530 inside and over 100 outside, was gorgeous with dark wood and dim lighting in the dining areas, an open kitchen where you can watch the magic behind handmade pasta, breads, Italian cheeses and pastries.  The cafe/market area in the front of the restaurant boasts many artisan products including whole dried herbs, balsamic vinegars, olive oils, cured meats, cheeses, and so much more from regions like Tuscany, Bologna, and Napoli.

 

On this particular evening, my pro camera was actually dead so for pics of the antipasti, primi, and secondi, freelance journalist and our table guest, Rachel Lebeaux (@RachJournalist), a freelance writer/contributor for Boston Globe, Serious Eats, and TableCritic and an all around fun gal, gave me permission to use her photos.  All other pics are my own.

Upon arrival, we were greeted with a glass of prosecco and delicious hors d'oeuvres.

Serving Parmigiano Reggiano with balsamic vinegar

Octopus crostini

Butternut squash, Parmesan, and Balsamic vinegar drizzled crostini

Before entering the formal dining room.  We were seated in the bar area where we enjoyed affettati misti while admiring the grand wine cellar behind glass and the nitrogen wine preservation system allowing Tuscan Kitchen to serve high end wine by the glass.

Wine cellar (above) and nitrogen wine preservation system (below)

Affettati Misti

Housemade porchetta, Fig jam, 24 month Prosciutto di Parma, Parmigiano Reggiano, local truffle honey, Housemade burrata, and Artisan stone hearth breads.

Antipasti

Crostini di Granchio

Wild caught Jonah crab, Grilled ciabatta, Semi roasted tomatoes, Pickled mustard seed

Tonno Crudo

Navel orange, Calabrese peppers, Crispy prosciutto, Extra virgin drizzle

Photo Credit: Rachel Lebeaux

I have become a fan of Jonah crab over the last few years and see it on menus around New England regularly.  The Jonah crab (native to the Atlantic waters off of Massachusetts, Rhode Island, and Maine) delivers a sweet, delicate, almost flaky claw meat that plays well with many ingredients. I really enjoyed TK's preparation with the mustard seed adding a brilliant acidity.

Primi

Canneloni di Vitello

Thin sheets of Rosemary pasta stuffed with slow braised veal breast, Wilted spinach, and Tuscan bean mista

Truffled Mascarpone Gnocchi

Wood roasted mushroom, Fava beans, Shaved Pecorino tartufo

Photo Credit: Rachel Lebeaux

It's always a pleasure when gnocchi is made lightly, does not stick to your hard palate or in your molars.  TK serves a slight gnocchi that does not loose the heartiness you expect from the potato pasta, but also does not leave you too full and keeling over.  The rosemary canneloni was also light and filled with shreds of juicy veal.

Secondi

Pan roasted cod steak

Rock shrimp, Sweet pea saffron risotto, Herb leek butter crust

Photo Credit: Rachel Lebeaux

I must say that cod is one of my least favorite fish. It is difficult to avoid living here in New England, but Tuscan Kitchen serves a great cod dish elevated by herbs and wonderful flavors.

Filetto di Manzo

10 ounce wood grilled filet, Caramelized garlic "Riduzione", Truffled Parmigiano fingerlings, Brussel Sprout & Pancetta slaw

Dolci

An assortment of luscious Italian pastries and house made gelato ended the night on a perfect note.  

The gelato alone was impressive with each flavor creatively decorated!

Head over to Tuscan Kitchen and Tuscan Market Burlington for a slice of Italy and perfect hospitality!