Craving Italian food? New options in Greater Boston

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Craving Italian food? New options in Greater Boston

MIDA Newton is the latest from chef Douglass Williams, while Parm in Burlington focuses on homestyle Italian favorites



SERVING HIS OWN STYLE OF PIZZA IN NEW SPACE. SIMPLE, SAVORY, ROMAN CUISINE STIMULATES ALL THE SENSES. COLLECTSOU Y CAN SEE, YOU CAN SMELL. IT COMES RIGHT OUT TO YOUR TLEAB AS SOON AS IT COMES OUT. ANTHONY: CHEF AND OWNER DOUGLAS WILLIAMS FIRST OPENED IN BOSTON’S SOUTH END IN 1620. IN JUNE 20 21, HE EXPANDED TO THE SECOND LOCATION IN NEWTON. >> THIS IS THE OLDER MORE MATURE SIERST OF THE SOUTH END. IT IS ON THE CORNER. A TLO THEY HAVE THE SAME GENETIC LINE. THIS ONE HAS A BIT MORE DECADEE NCTHAT WE ACTUALLY WANT TO EMBRA.CE ANONTHY: I THEULL F OF 2020, WILLIAM SHOWED US THE SPACE WHILE IT WAS STILL UNDER CONSTRUCTION. >> IT IS GOING TO BE A LIVE KITCHEN PIZZA OVEN, STOVES, PASTA STATIONS, SALAD ALL GOING TO BE ALONG THIS WALL. A LOT OF ACTION SHOWING INTO THE REST OF THE NINGDI ROOM ANDHE T PIZZAS WILL BE FLYING OUT OF HERE INTO THE REST OF THE DINING ROOMND A EVERYONE WILL SEE THEM COMING OUT STEAMING HOT. ANTHONY: A VISION NOW FULLY REALIZED. NEWTON OCCUPIES A BIERGG SCEPA WHICH PROVIDES WILLIAMS WITH ENOUGH ROOM TO BRING IN A IPTR STACK OVEN AND AD PIZZA TO THE MENU. >> PIZZAS ALLOW US A WHOLE DIFFERENT AVENUE FOR EXPRESSION, CREATIVITY.VENUE FOR EXPRESSION, IT IS A COMBINATION OF THE NEW JERSEY WHERE I COME FROM, ETH NEW YEAR WORK WHICH EVERYONE KNOWS, BOSTON HAS ITS OWN COMPARTMENT AND NEWAV H IS ITS WAY LEFT TOTALLY DIFFERENT THING AND WE TRY TO CREATE ARINE STYLE. ANTHONY: THAT UNIQUE PIE STYLE IS FORTIFIED BY THE DISHES IT IS KNOWN FOR INCLUDING THE LAVISH ANTIPASTI. I LOVE DIGGING IN AND GETTING IN THERE ESPECIALLY WHEN THERE ARE OTHER PEOPLE SHARING. ANTHY:ON THERE IS ALSO HANDMADE PASTAS, THE POACHED YELLOWFIN TU IS TOSSED WITH TOMATOES, OLIVES AND CHILI FLAKES. >>>> THE HARMONY, THE TEXTURE, THE TYPE OF NOODLES, SO IT HOLDS A LITTLE BIT OF SAUCE INSIDE THE NOODLES. ANTHON THE BOLOGNESE IS TOPPED WITH BROCCOLI ROB AND BREADCRUMBS. ANTHONY: MILAM’S MEANT TO SATIATE THE APPETITE AND HELP GUESTS RECONNECT TO ONE ANOTRHE AND THE COMMUNITY. >> WE TRY TO MAKE SURE WE INVOLVE OUR SELF AND WEAVE OUR SELF WITHIN THE FABRIC OF THE CITY. NOT JUST THE PLACE AND WHERE WE ARE BUT WITN HITHE EMOTIONAL PIECE. HOW PEOPLE ENJOY THEMSELVES. ANTHONY: IN ITALIAN, MAID MEANS GENEROSITY. THAT SPIRIT WELCOMES UP TO 160 GUESTS INSIDE AND ON THE PATIOS. >> YOU SEE THOSE FOUR LETTERS,S. YOU KNOW YOU ARE WALKING INTO A PLACE THAT OBVIOUSLY IS ITALIAN. OF COURSE WE HAVE PIZZA AND OF COURSEE W HAVE PASTA BUT WE ALSO HAVE WARMTH. WORLD-CLASS HOSPITALI ANDTY FOOD . WE WANT TO TRY TO EXPAND. I’M EXCITED ABOUT WHAT THE FUTURE HOLDS. ANTHONY: THE SAME TEAM THAT BROUGHT OLD WORLD IDOL — WORLD ELEGANCE TO THE CONTEST AT THE NEWBERRY HOTEL IN BOSTON IS BEHIND A NEW CULINARY ADVENTURE IN BURLINGTON. >> PARMA IS MEANT TO BE APPROACHABLE. IT IS MEANT TO BE SOMETHING THAT REMINDS YOU OF A MOMENT IN TIME BUT BETTER THAN YOU REMEMBER IT BEING. THANONY: JEREMISY THE CULINARY OPERATNSIO MANAGER AT THE NEW YORK BASED MAJOR FOOD GROUP. >> IT IS THE SPOT YOU CAN COME IN, GRAB A QUICK LATE FOR LUNCH OR YOU CAN SIT DOWN WITH YOUR FAMILY AND HAVE A SUNDAY DINNER. ANTHONY: LOCATED ON THE PERIMETER OF THE BURLINGTON MALL, THE MENU INSIDE FEATURES FOCUSED ON THE CLASSICS. >> WE DON’T LIVE IN AN ERA OF INVEIONTN. LIVE IN AN AIR OF REFINEME.NT THE FOOD WE PREPARE AS AN ELEVATED VERSION OF TRADITNAIOL DISHES. ANTHONY: PALMS MEET BALL SANDWICHES SERVED ON CUSTOM-MADE SESAME SEED BREAD. >> YOU FL EETHE BLAST OF SESAME. ANTHONY: CRIYSP CHICKEN PARMESAN SERVED WITH A SIDE OF PASTA COATED IN A SPECIAL HOUSE SAUCE. >> WE SELL MORE OF THOSE THAN EVERYTHING ELS E.ANTHONY: THE RUGGED TONY CARBO IS STEEPED IN A SPICY VODKA SAUCE. >> WHEN YOU COME INTO PARMA, YOU E ARHERE TO HAVE A MEAL THAT IS GOING TO MAKE YOU SMILE AND FILL YOUR BELLY. ANTHONY: MAJOR FOOD GROUPS STARTED WITH ONE RESTAURANT IN W NEYORK. EXPANDING TO SEVEN CITIES WODWRLIDE IN JUST A DECADE. >> MAJOR FOOD GROUPS GROWS QUICKLY AND WE FIND A SPACE WE LIKE WE MOVE ON IT FAST. WE ARE GEARED UP TO BE HERE FOR THE COMMY.IT AREA. WE ARE READY FOR IT. SHAY:NA PARMA LOOKS MASSACHUSETTS BECAUSE THEY ARE OPENING A SENDCO LOCATNIO

Craving Italian food? New options in Greater Boston

MIDA Newton is the latest from chef Douglass Williams, while Parm in Burlington focuses on homestyle Italian favorites

Chef and owner of MIDA, Douglass Williams, has opened a second iteration of his Roman-style restaurant in Newton. In operation since June 2021, this location serves the same simple and savory cuisine, plus pizza. Williams first entered the Boston restaurant scene in 2016 when he opened MIDA’s first location in Boston’s South End. The same team that brought old-world elegance to Contessa at the Newbury Hotel in Boston is behind a new culinary venture in Burlington: Parm. Located on the perimeter of the Burlington Mall, the menu inside features Italian-American soul food focused on the classics.

Chef and owner of MIDA, Douglass Williams, has opened a second iteration of his Roman-style restaurant in Newton. In operation since June 2021, this location serves the same simple and savory cuisine, plus pizza. Williams first entered the Boston restaurant scene in 2016 when he opened MIDA’s first location in Boston’s South End.

The same team that brought old-world elegance to Contessa at the Newbury Hotel in Boston is behind a new culinary venture in Burlington: Parm. Located on the perimeter of the Burlington Mall, the menu inside features Italian-American soul food focused on the classics.

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