Pastry chef Lee Napoli, most recently of Dedo and Sandrine’s has found a new kitchen to call home. Napoli, whose desserts have earned rave reviews at some of Boston’s most noted restaurants, has been named Executive Pastry Chef at Umbria, in Boston’s Financial District, where she’ll be responsible for creating plated desserts, whole grain breads and other sweet and savory baked goods for the three-week-old ristorante. Napoli’s inaugural menu features rustic and minimally adorned desserts like frozen chestnut souffle with burnt orange sauce and warm brandied chestnuts; and goat cheese panna cotta with Umbrian honey, grape must-sauteed figs and a rosemary crisp. Drop in for dinner and dessert at Umbria – call 617.338.1000. You can also catch Napoli’s desserts on the menus of Bricco and Trattoria Il Panino, where she is also
overseeing dessert production.