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The Basics: Sportello restaurant information

Sportello

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

Sportello restaurant information
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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

Camp Fun for Everyone
Give the gift of lanyard-making and camp song-singing to Greater Boston’s underserved youth at Maine Course, a fundraiser on ...

Eating Italy at Sportello
Get a sneak peek at the recipes from a James Beard Award winner’s latest cookbook at Sportello on Tuesday ...

Restaurant Week at Sportello, Sorta
OK, they’re not technically participating, but that won’t stop the folks at Sportello from offering some special Restaurant ...

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

by Chef Barbara Lynch

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Veal agnolotti with sweetbreads, mushrooms and parmigiano-reggiano
 
by Chef Barbara Lynch
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Compote
1. noun Slow-cooked fruit in syrup.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
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.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
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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