[UPDATE] SRV Brings the Cicchetti to Boston

Chefs Kevin O'Donnell and Michael Lombardi are paying homage to the country where they first met.

SRV Boston

An assortment of cicchetti at SRV. / Photo by Morgan Ione Yeager

UPDATE, Tuesday, January 19: Following inspection holdups around the holidays, SRV finally opens to the public tonight. It serves dinner nightly; its hours are 5 p.m.-1 a.m. Take a closer look at one of chefs Kevin O’Donnell and Michael Lombardi’s pasta dishes here.

UPDATE, Tuesday, December 15, 1 p.m.: SRV is opening this week, Zagat reported alongside a first look inside the new space. This article has been updated with photos of some of SRV’s opening menu dishes.


The cicchetti‘s almost ready: SRV, named for the Serene Republic of Venice, will open in mid-December, the Coda Group announced this week.

The new concept, from restaurateurs James Cochener and Michael Moxley (The Salty Pig, Coda Kitchen + Bar, Canary Square) and former Salty Pig chefs Kevin O’Donnell and Michael Lombardi, is modeled after a casual style of Italian bar, a Venetian bacaro. The co-executive chefs’ first ownership venture is inspired by their passion for the cuisine; the duo met six years ago in an Italian kitchen and have both traveled extensively.

SRV Boston

(Left) Sopa Coada, (Right) Spaghetti alla Busara. / Photo by Morgan Ione Yeager

Located in the South End, the 100-seat space incorporates traditional Venetian architecture interpreted through a Bostonian lens. A white marble, 20-seat bar will offer a broad selection of Old World wines and an inventive take on classic Italian cocktails. There will be plenty of standing room lined with drink rails in the lively bar area, where the focus is on cicchetti, Italian snacks.

At a series of summertime pop-ups, the chefs introduced some of these dishes, including baccala montecato, creamy, salted fish served atop black bread with herbs and garlic. Expect to see things like soft-boiled quail eggs; scallop crudo with bone marrow, beets, and horseradish; pork and veal polpette; and nervetti fritti, beef tendon with black pepper and parmesan; and large-format plates of homemade pastas, risotto, polenta, meats, and fish.

When SRV opens, it will serve dinner nightly from 5 p.m.-midnight.

SRV, opening soon at 569 Columbus St., Boston; srvboston.com.