RESTAURANTS > RESTAURANT PROFILES > Massimino's Cucina Italiana

Massimino's Cucina Italiana
207 Endicott St. 617-523-5959 www.massiminosboston.com


Boston’s North End is one of the last vestiges of “Little Italy” in the United States. An exciting mix of historical landmarks and charming trattorias, visitors and residents descend upon Hanover, Salem and Endicott streets to partake of its Old World flavor and intoxicating aftertaste. Before you wade through the endless sea of menus promising the “real thing,” we suggest veering off the beaten path of the Freedom Trail into the welcoming embrace of Massimino’s Cucina Italiana.

When the D’Amore family opens their restaurant each evening, they offer more than thoughtfully prepared and inexpensive cuisine—they share themselves and the passion of their culture. It is obvious from the decor, contrived by owner Massimino D’Amore’s son-in-law Paulo, that every attempt has been made to create an environment in which one feels at home. Still, it conjures a warm, spring night in an Italian piazza—a meeting place where regulars are treated as family, and new faces are greeted with an unabashed respect.

Massimino’s menu is styled in traditional Italian order: it begins with a wide variety of antipasti for those with heartier appetites, followed by pasta (primi), a hearty main course (secondi) and finishing with dessert. Whether you choose items from the menu or the impressive selection of nightly specials, the skilled hands of chef Paul D’Amore ensure that your meal is always distinctly North End and unquestionably Italian.

Sensing the indecision of my guest and me in the face of a seemingly endless list of irresistible choices, our host for the evening, Paulo, confidently closed our menus and smiled, “Trust me.” Minutes later, we sat in awe over the antipasti laid before us: chilled cuts of grilled eggplant, generously soaked with olive oil and garlic, shared the plate with succulent marinated artichoke hearts, roasted red peppers, arugula salad, and fresh tomatoes and basil paired with four varieties of mozzarella (including our favorites—smoked and bufala). Petite loaves of bread, brought in fresh daily from a local bakery, helped clear any remnants of the balsamic vinegar and extra virgin olive oil dressing on the plate, but the flavors were not soon forgotten.

Paulo sized up our palates and knowingly returned with a delightful plate of fussili, tendrils of house-made pasta lightly coated with a cream sauce and tossed with fresh peas, cracked black pepper and garlic. We could have happily ended the evening on this note, but as our second glass of the mellow house Chianti mysteriously turned into a third, we moved on to the next course of the evening. While locals and critics rave about the pork chops with potatoes and vinegared peppers, Paulo led us to the evening’s specially prepared veal chop. Breaded and served with lemon, the dish was a deliciously moist and tender change from the drier pork our taste buds were expecting.

Our second entree was also chosen from the list of the evening’s special concoctions, and consisted of tender slices of eggplant topped with robust portabello mushrooms, bufala mozzarella, and adorned with the sweet fragrance and taste of fresh rosemary.

Dessert after all of this? We really shouldn’t have, but Massimino’s had transformed our American guilt into the Italian lust for life. Besides, a few espresso-soaked ladyfinger cakes, fresh fruit and steaming hot cappuccino are good for the soul.

Massimino’s is a short distance from North Station, the FleetCenter and the Freedom Trail. Don’t be surprised to find yourself spontaneously conversing with surrounding diners. Blame it on the wine if you must, but we believe it’s the Mediterranean air.