Sasso
116 Huntington Avenue
Boston, MA 02116
617-247-2400
From the owners of North End's popular Lucca, Sasso brings the regional cuisines of Italy to the Back Bay. Incorporating the freshest produce and ingredients, the menu features dishes from Piedmont and Lombardy during the winter months; Umbria and Abruzzo in the spring, Sicily and Calabria in summer; and Sardinia and Lazio in the fall. Homemade breads, artisanal charcuterie and house-made desserts will be on the menu all year round.
Enjoy the hustle and bustle of Huntington Avenue from the dining room's dramatic twenty-foot windows or relax in the lounge with a glass of grappa and a bit from the late night menu, which is available until 1:30 am.
New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.
Prosecco & Island Creek Oyster Tasting at Sasso
Oyster season is upon us - enjoy the perfect pairing of oysters and prosecco at a late night tasting at Sasso.
Sasso Starts Serving Lunch
Back Bay dwellers and diners have a new midday dining option – Sasso has just added lunch to their regional Italian ...
Anthony Mazzotta
Chef at Sasso
Chef Anthony Mazzotta's resume reads like a who's who of the restaurant industry. From his simple beginnings as a busboy in his native Norwood, Massachusetts, Mazzotta has risen up through the culinary ranks to become one of the most promising young talents in Boston.
With encouragement and inspiration from his mother and his large Italian family, Mazzotta graduated from New Hampshire College and began his career in Boston, at Le Meridien Hotel, under acclaimed chef Raymond Ost.
After working in other Boston institutions like EVOO and the Ritz Carlton, Mazzotta expanded his professional horizons in California, where he worked under famed chef Thomas Keller at The French Laundry, one of the most renowned restaurants in the world. He followed this up with an equally impressive stint at Keller's celebrated Per Se, in New York, helping to earn the restaurant its coveted Michelin three stars. Since there are only four restaurants in the United States sporting three Michelin stars, Mazzotta is in the rare and enviable position to have worked at two out of the four, a very impressive feat indeed.
Back in his native New England, Mazzotta opened acclaimed Boston Chef Ken Oringer's Toro Restaurant in 2005. He is now positioned to earn a whole new set of fans, leading the kitchen at the much-anticipated Sasso, where his talent and experience are helping him to create a dramatic new menu, reinventing the Italian dishes he grew up with.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- 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.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Chiffonade
- 1. noun Vegetables cut in thin strips or shreds.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Cremini
- 1. noun Young portobello mushrooms.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Formaggio
- 1. noun Italian for cheese.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Hyssop
- 1. noun Any of various herbs in the mint family. The slightly bitter leaves are sometimes used in salads and soups.
- Insalata
- 1. noun Italian for salad.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Pancetta
- 1. noun Cured Italian bacon.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- 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.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
- 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.