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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

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Spend the summer sharpening your kitchen skills at Stir, Barbara Lynch's intimate, South End cooking studio.

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Word is out - the line-up for this year's Cochon 555 pork party includes Tim Cushman of O Ya, Jamie ...

Feast Your Eyes - Sportello
Fresh from Fort Point – savories and sweets from Sportello.

Sportello

348 Congress Street, Boston, MA 02210

brunch
  • Sun, Sat: 10:30 AM - 4:00 PM
lunch
  • Sun-Sat: 11:30 AM - 4:30 PM
dinner
  • Sun-Thur: 4:30 PM - 10:00 PM
  • Fri: 4:30 PM - 11:00 PM
  • Sat: 4:00 PM - 11:00 PM
  • phone 617-737-1234
  • reservations accepted
  • parking nearby garage, on-street
  • valet yes
  • accessibility full
  • capacity: 49
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-737-1234

website

 
 
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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
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.