Sorellina
One Huntington Ave.
Boston, MA 02116
617-412-4600
Sorellina, sister restaurant to chef-owner Jamie Mammano's Mistral, Teatro, Mooo.... and L'Andana, offers an intense look at regional Italian cuisine from their spot right in the heart of Copley Square. The contemporary menu is complemented by a wine list that focuses on some hidden gems as well as international selections, creating a unique opportunity to explore.
Though Sorellina's front windows provide a view of some of Boston's most historic landmarks - Trinity Church and the John Hancock Tower - the dining room is all modern sophistication. A study in black, white and gray, the room boasts elegant floor-to-ceiling windows and a back-lit wall mural, which combine to create a comfortable and stylish space in which to enjoy dinner any night of the week.
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Jen Pearson
Pastry Chef at Sorellina
Jen Pearson began her culinary career washing dishes and bussing tables at a little restaurant outside of Buffalo at age 15. After waiting tables and bartending to get through college, where she earned her degree in neuropsychology, she realized that her future was not in her chosen field but rather in a batch of chocolate truffles.
Upon a chance encounter with Lee Napoli at Metro in Porter Square, Pearson presented the renowned pastry chef with a dozen truffles and a hopeful request to work in her pastry kitchen. After weeks of persuading, Napoli gave in and Pearson took her place as her newest protégée. She remained with Napoli for a few years at Tea Tray in the Sky in Arlington and Sandrine's in Harvard Square. She then went off to work for Michael Schlow as he opened Great Bay in Kenmore Square. Upon leaving, she found herself at Blackfin, where Pearson designed and ran both pastry departments in Boston and Hingham.
In April 2007, Pearson began working for Jamie Mammano at Mistral, running the pastry departments at both L'Andana and Sorellina. After a brief departure from Sorellina to consult at the famed Fenway Park and fine tuning her skills in cake artistry, she returned to Sorellina to work with Executive Chef Robert Jean where her dessert menu embodies a delicious approach to fine Italian food.
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Insalata
- 1. noun Italian for salad.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Italian egg custard.
- Papillote
- 1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ramp
- 1. noun A wild onion.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Spuma
- 1. noun Frothy sherbert.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
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