Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/438368
22 | JANUARY + FEBRUARY 2015 nshoremag.com photographs by Anthony Tieuli Appetizers Assaggi Platter with Roasted Tomatoes in Aged Balsamic Vinegar, Chickpea, and Radicchio Mista, and Wine Braised Artichoke $11 Caprese Salad $16 Truffled Mascarpone Gnocchi $22 Entrées Canneloni Di Vitello $25 Signature Tuscan Steak Alla Fiorentina $44 Dessert Zeppoli $8 CONTACT 24 New England Executive Park Burlington 781-229-0300 tuscanbrands.com/ kitchen/burlington THE MENU The Signature Tuscan Steak Alla Fiorentina at Tuscan Kitchen Burlington is a real showstopper. A nearly foot-long bone juts from the attractive brass serving plat - ter, turning heads as servers steer it through the dining room. At 28 ounces, it is a carnivore's dream, scattered with broccolini and de - lightfully crisp roasted potatoes. The outsize steak fits in well at a restaurant with a lot of superla- tives, the second outpost of Joe Faro's temple to all things Italian. Just a few months after opening, it is already wildly popular—even on a rainy weekday evening, the bar is packed and wait times for walk-ins are mounting. While the restaurant seats 450, including an expansive outdoor patio, imported Italian limestone brings warmth and a sense of history to the im - posing space. The vast fully open kitchen gives diners a sense of exactly what goes into each hand-crafted, attractively presented dish. Pasta and mozzarella are made fresh in - house daily, as is each crusty loaf of bread and an enormous array of sides and sauces. The comprehensive menu draws on influences from all across Italy, covering everything from crudo (Italian raw fish) to pizza topped with a selection of luxurious toppings, not to mention pastas, fish, and beef. Diners would do well to start with a sampling from the Assaggi list. Meaning "little bites" in Ital - ian, Assaggi is a selection of small portions of intriguingly prepared vegetables, from plump, sweet slow-roasted tomatoes bathed in balsamic vinegar to chickpea and radicchio mista—the creami - ness of the chickpeas providing a rich counterpoint to the bitter radicchio. Dressed with lemon, ol- ive oil, and Parmigiano Reggiano, it is light and satisfying. Follow that with a heartier salad, like the perfectly dressed Tuscan Kitchen Caesar topped with fresh anchovies, as a classic Caesar should be. The Caprese is anchored by a large, dense sphere of creamy house-made Clockwise from left, Assaggi platter, owner Joe Faro, Zappoli, interior, and truffle mascarpone gnocchi