Northshore Magazine

Northshore October 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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26 | OCTOBER 2015 photographs by Katie Noble Osteria Nino is a fantastic new addition to the Burlington commu- nity. It typifies true Italian cuisine, showcasing dishes meant to be simple. As culinary director Chris Boswell says, "It's about subtracting as many ingredients as you can so you get the core and purity of those flavors." Over pasta, Boswell and executive chef Walace Benica share some thoughts: Heather Cathcart: When you two sit down together to decompress, what is your go-to food? Chris Boswell: The tonnarelli alla gricia is the best: with the little bits of guanciale, hot pepper flakes, and Pecorino—it's a perfect salty balance of cured pork jowl and cheese. Walace Benica: I would have to say the cacio e pepe. It is a nice, rich pasta, simple and satisfying, with the Pecorino Romano cheese and spiciness from cracked pepper. HC: You had the good fortune of spending time at Berkeley, Califor- nia's famed Chez Panisse. What's the best piece of advice you received from culinary pioneer Alice Waters? CB: The lesson that I took away from my time with Alice at Chez Panisse was to stop at nothing to secure the best product, and when you think you have found the best, keep searching. When you go to a market D I N E INTERVIEW BY HEATHER CATHCART The folks responsible for Burlington's new Osteria Nino share a few tidbits about their taste for Italian. Secret Sauce Tonnarelli alla gricia, chef Benica, and the new restaurant

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