Boston Restaurants


Prezza Review

Chef Anthony Caturano pays homage to his Italian grandmother at this warm, convivial eatery by naming it after the tiny Abruzzian village where she was born and then putting a modern twist on the rustic dishes she would have cooked. Favorites include polenta smothered with sausage-meatball-rib sauce; wood-grilled veal porterhouse; and buttery ricotta-stuffed ravioli. An emphasis on garden-fresh ingredients means appetizers, like roasted prosciutto-wrapped figs stuffed with gorganzola and wood-grilled octopus with white beans, change seasonally. What doesn't change is the friendly service, delicious food, and excellent wine selection (over 8,000 bottles), that's largely Italian.

Updated: 11-13-2013

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