BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Sportello restaurant information

Sportello

348 Congress Street
Boston, MA 02210
617-737-1234

Sportello restaurant information
Share Sportello share on LinkedIn share on Twitter share on Facebook

A modern interpretation of the classic diner, Sportello (Italian for counter service) offers a menu of chef Barbara Lynch's trattoria-inspired Italian dishes for both lunch and dinner. Sportello's casual, lively, Italian spirit is captured in the sleek, minimalist design, in the cuisine - fresh pastas, creamy polenta, and simple soups - and in the supremely approachable, artisanal wine list created by wine director Cat Silirie.

Sportello's bakery and retail counter serves a selection of Italian-inspired breads and pastries baked fresh each day so Fort Point Channel dwellers and diners can stop in for a delicious treat for breakfast or lunch whether they're in the mood for a cup of organic Peruvian coffee and an impossibly flaky croissant or a sandwich from the refrigerated case.

News and Events at Sportello restaurant

All for One
The city’s top culinary talent have banded together in support of The One Fund, donating a percent of their ...

Maine Course Coming Soon
Save room (on your calendar, that is) for the Maine Course, scheduled for Sunday, May 5th.

BL Gruppo Helps Out
In an effort to do some good in light of last week’s tragic events, the Barbara Lynch family of ...

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

next

agnolotti

by Chef Barbara Lynch

  • food
  • chef
  • info
Veal agnolotti with sweetbreads, mushrooms and parmigiano-reggiano
 
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
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.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Queso
1. noun Spanish for cheese.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.