Ciao, Bella!
Iocco moves on, and Lynch gets the groceries.
For nearly 20 years, chef Marisa Iocco and partner Rita D’Angelo were as inseparable as spaghetti and meatballs: Together they opened the storied Galleria Italiana on the Common and La Bettola in the South End, before joining North End restaurateur Frank De Pasquale to launch Bricco, Umbria, and Mare. But in June, Iocco stepped down as executive chef of all three restaurants, splitting up her partnership with D’Angelo. De Pasquale says that Iocco “resigned due to personal reasons.” Iocco, who has no immediate plans to run another kitchen, wouldn’t elaborate but says, “First, I’m working on a book.” At each restaurant, the chef de cuisine will be promoted, and De Pasquale says that the menus will rotate out as the season progresses. “I’ve trained them very well in everything I know,” says Iocco of the change. “I feel I’ve built up very strong kitchens at each place.”
South End home cooks, rejoice: Chef Barbara Lynch (No. 9 Park, B&G Oysters, and the Butcher Shop) will expand her empire with Plum Produce, a fruit and vegetable market that will open this month next door to the Butcher Shop on Waltham Street. The shop will sell seasonal, local produce, plus hard-to-find items like rose petals from Eva’s Garden in Dartmouth or tomatoes culled from the Union Square farmers’ market in New York.
Chef Evan Deluty’s former Charles Street bistro, Torch, will reopen this month as Bin 26 Enoteca. The brainchild of Lala Rokh sibling-owners Babak Bina andAzita Bina-Seibel, the wine bar will have 50 wines by the glass, plus small plates of cured meats, cheeses, risottos, and pastas.
Prezza chef-owner Anthony Caturano will swiftly take over Mez in Charlestown next month with partner David Petrilli, changing it, he says, from Greek to a more affordable Mediterranean restaurant. Former Mezé partners Paul Delios and Bill Galatis parted ways this summer. Caturano did not have a new name for the restaurant at press time.
Ed Costa and Brian O’Donnell (the team behind Vinalia) and new partner Shawn Donovan have opened Glory, a rock-and-roll–themed bar and restaurant at 200 High Street. Weathered album covers decorate the tabletops, and local rock bands will take the stage weekend nights. A “classic, American bar food” menu is available for lunch and dinner, says Donovan.
Across the harbor, the Westin Boston Waterfront opened with a new American grill, Sauciety. Diners at the 130-seat restaurant choose meat or fish, then add one of several sauces, spreads, or chutneys such as lemon-artichoke emulsion and lobster-vanilla foam. The hotel’s new Birch Bar aims to lure locals with a weeknight cocktail hour.
In the suburbs, new chefs abound: Sky in Norwood hired chef Jamie Mohn, formerly of Stephanie’s on Newbury, as executive chef, while former Wyndham Westborough Hotel chef Jason King takes the reins at Waltham’s Tuscan Grill.
South End home cooks, rejoice: Chef Barbara Lynch (No. 9 Park, B&G Oysters, and the Butcher Shop) will expand her empire with Plum Produce, a fruit and vegetable market that will open this month next door to the Butcher Shop on Waltham Street. The shop will sell seasonal, local produce, plus hard-to-find items like rose petals from Eva’s Garden in Dartmouth or tomatoes culled from the Union Square farmers’ market in New York.
Chef Evan Deluty’s former Charles Street bistro, Torch, will reopen this month as Bin 26 Enoteca. The brainchild of Lala Rokh sibling-owners Babak Bina andAzita Bina-Seibel, the wine bar will have 50 wines by the glass, plus small plates of cured meats, cheeses, risottos, and pastas.
Prezza chef-owner Anthony Caturano will swiftly take over Mez in Charlestown next month with partner David Petrilli, changing it, he says, from Greek to a more affordable Mediterranean restaurant. Former Mezé partners Paul Delios and Bill Galatis parted ways this summer. Caturano did not have a new name for the restaurant at press time.
Ed Costa and Brian O’Donnell (the team behind Vinalia) and new partner Shawn Donovan have opened Glory, a rock-and-roll–themed bar and restaurant at 200 High Street. Weathered album covers decorate the tabletops, and local rock bands will take the stage weekend nights. A “classic, American bar food” menu is available for lunch and dinner, says Donovan.
Across the harbor, the Westin Boston Waterfront opened with a new American grill, Sauciety. Diners at the 130-seat restaurant choose meat or fish, then add one of several sauces, spreads, or chutneys such as lemon-artichoke emulsion and lobster-vanilla foam. The hotel’s new Birch Bar aims to lure locals with a weeknight cocktail hour.
In the suburbs, new chefs abound: Sky in Norwood hired chef Jamie Mohn, formerly of Stephanie’s on Newbury, as executive chef, while former Wyndham Westborough Hotel chef Jason King takes the reins at Waltham’s Tuscan Grill.
Originally published in Boston magazine, August 2006
User Comments:
- No users have posted comments on this article.
