Pammy's

Portuguese-sourced Carabinero Shrimp

Rare port and Madeira wines from tableside trolley

Slow-roasted duck

With cubes of crispy polenta and vivid interplay of red-pepper pesto and cucumber yogurt; gets brilliant texture from long braising followed by flash-frying.

Cool, creamy, featherlight cucumber soup with chunks of gooey burrata

Lovely bit of classic, creamy French charcuterie punched up with quartered Mission figs, a pistachio crust and a drizzle of sweet/tart saba.

Parti-colored bowl of heirloom tomatoes needing nothing but their lush, peak-of-summer sweetness to impress.

Hides wonders under a blanket of stracchino: 'umami tomatoes' with extraordinary depth from roasting and remarinating and a delectable, fork-tender mess of long-braised veal breast.

Rustic sheep's milk sourdough bread

Scrumptious walnut potato fritters

Craft cocktails

Ham from Andalusia pigs that forage for and gorge themselves on acorns

Roasted broccoli with Marcona almonds and raisins

Sangria for every mood

Sizzling lamb skewers

Allagash, ME, 6.3% {12.7oz Bottle}

Miller, MI, 4.6%, {12oz}

Stormalong, MA, 6%, {16oz}

Banded, ME, 5.3% {16oz}

Pammy's Gin, Blueberry, Lemon, Ginger, Allspice

Blends hazelnut orgeat with rose and nutmeg

Mexican Gin, Orange Blossom, Pear, Spiced Orange

Bourbon, Coffee-Infused China-China, Maraska Cherry, Pecan-Chicory Bitters

Squash and cognac-laced cocktail

Pimm's, Singani, Aquavit, Beet, Lime, Egg White

Mezcal, Griller Grapefruit, Smoked Pineapple, Lime, Chartreuse

Mulled White Wine, Rum, Elderflower, Candied Orange, Sultanas {Warm}

Blanco Tequila, Coconut, Lemongrass, Galangal, Makrut Lime

Perfectly briny East coast oysters

Fresh-made Fettuccine Bolognese

Fresh burrata served daily

Acorn squash wispy thin slivers with arugula, pumpkin seeds, and agrodolce

Fresh-made Sweet Pea Tortellini

Espresso, Vanilla Ice Cream

Hazelnut, Banana Ice Cream

Gala Apple, Dulce de Leche

Petali Di Rosa, Torelli, Piedmont

Dunkas, Cantina Lilliu, Sardegna

El Maestro Sierra, Jerez

Sweet crostata stuffed with whatever's ripe and in season

Pisco, Sour Blood Orange, Cardamom, Cacao, Bubbles

Gin, Sweet Vermouth, Campari

Four Quarters, MA, 6.5%

Grimm, NY, 5.5%

Schilling, NH, 5%

Counter Weight, CT, 5%

Compass Box Blended Malt Scotch, Ambrato Vermouth, Cynar

Cucumber Juice, Celery Bitters, Ginger Ale, Mint

Reposado Tequila, Cachaca, Passion Fruit-Coconut Syrup, Thai Chile Tincture

Rye, Smoked Pineapple Syrup, Whiskey Barrel Aged Bitters, Flamed Pineapple Skin

Pickled Shallot, Muscat Grape Reduction, Hibiscus Powder

Cream of Sour Wheat, Seed Pesto, Dried Strawberries, Chickweed, Pomegranate Molasses

Fregola, Red Mustard Greens, Bacon Dashi Foam

Labneh, Oro Blanco, Speck, Sea Beans, Chile Syrup, Lime, Preserved Rose

Eggs in Purgatory (brunch)

Milanese Sandwich with tomato jam (brunch)

Ricotta Pancakes (brunch)

Fresh tomato Rigatoni alla Vodka

Hand-made small plate pastas

Wine list organized by the glass, bottle, and region

Burger with slow-simmered sauces like fresh chipotle ketchup and fries

Top-notch fries

Rich and fluffy gluten-free buns

Roasted jalapeno Hell's Kitchen Burger

Bourbon Peach Spareribs

Buttermilk waffles (brunch buffet)

Cajun home fries (brunch buffet)

Cajun Jambalaya

Coconut grits (brunch buffet)

Fried catfish (brunch buffet)

Fried Green Tomatoes

Oxtail and Grits

Smoked Deviled Eggs

Fresh fish (H + L Market)

Fried clams (H + L Market)

Gluten-free chowder (H + L Market)

Grilled Kayem Hot Dogs with caviar

Stuffies

Whole Roasted Branzino

Gloucester Swordfish

Lobster Spaghetti

Local fried Ipswich Clams

Six local oysters, four shrimp, dressed lobster, ceviche, and salmon crudo

Antipasti platters spilling over with salumi, cheese, and dried fruits

House-made white sauce Bianco pizza with shaved onions and mushrooms

Roasted Carrots with sumac yogurt

High-end short rib lasagna

Fried chicken seasoned with berbere spices

Caramelized carrots paired with duck prosciutto

Chicken served with pumpkin mole sauce

Confit rabbit leg served with sal de gusano

Perfectly crispy chicken cutlets

Duck wings from zero-waste menu

Creative comfort food with global influences

Smoked fish terrine from zero-waste menu

Gracefully composed plate of cheese and meat with pecorino and liver mousse

Plump and fresh mussels dolloped with silky lime leaf aioli and wedged next to balls of squid ink arancini

A marvel of Roman simplicity: Parmigiano, cream and a bit of starchy pasta water enlivened with crushed pink peppercorns and basil leaves.

Handmade pasta from house-milled flour, squiggly strands nesting a half-dozen littleneck-sized cockles with lightly blackened shishito peppers and a superb broth flavored with mussels and clams.

When out-of-town guests insist on a night in the North End, politely redirect them to this impeccable Porter Square spot that outshines tourist-trafficked wannabes...

Channeling the soul of a small-town Italian trattoria, Michael and Pamela Pagliarini furnish their guests with heartfelt service and rustic fare...

Striated shells in a smashing Bolognese sauce cunningly dosed with Korean gochuchang to add subtle chili fire, sweetness, and umami funk.

When chef Chris Willis opened this spot near Harvard Square last summer, he won immediate fans for its fireplace-lit, plant-bedecked ambiance. It doesn’t hurt that Willis wrings such vivid flavors from great local produce and animal proteins. In particular, his housemade pastas (made from house-milled flour) really sing, from ricotta-stuffed cappelletti with English peas to more substantial lumache in gochuchang-accented Bolognese. There’s surprising sophistication hiding behind that winsome little neighborhood-joint facade.

Soft canotto-style pizza

Avocado, Buttermilk, Sesame Leaf

Frico Caldo, Peanut

Semolina Cake, Quince, Black Bean Jus

Tonnato, Tenkasu, Cured Yolk

Hunter's Sausage, Romesco Relish, Hazelnut Cream

Nettles, Magic Molly Potato, Smoked Roe

Grapefruit Preserves, Celtuce

Wild Mushroom, Cipollini Chutney

Harissa, Butter Croutons

Tripe, Garlic Chili Oil, Labneh

Celery Root, Persimmon

Arugula, Jicama

Rainbow Carrot, Pearl Lentils, Mustard Cream

Red Endive, Apple, Caviar

Caviar service served with kettle chips

Clam sandwiches

Cold lobster rolls

Hot lobster rolls

Oyster sandwiches

Fresh oysters

Yellowtail crudo

Fries served in special sauce

Pizza by the slice

Classic colossal beauties, overstuffed with fillings like chicken parm and spicy soppressata

Two-foot-long pizzas framed with thick crust and plenty of charred cheesy bits

Goat Cheese Fritters

Time-tested Boston classic lobster rolls

Roast beef sandwich with jazzy BBQ-jalapeño aioli

36-ounce Prime Tomahawk Rib Eye for two

Umbria's artisanal pasta goodness

Wild boar Gnocchetti Al Cinghiale

Union Sacre, California

Cancelli, Vini Rabasco, Abruzzo

Lemonade, Day Wines, Oregon

Terre Di Breccia, Torre in Pietra, Lazio

Birichino, California

Olifantsberg, Western Cape

Caruso & Minini, Sicily

'Rouge Brute', Carboniste, California

'Trisilice', Constantine, Champagne

La Cigarrera, Sanlúcar De Barrameda

Ciavolich, Abruzzo

Derthona, Daniele Ricci, Piedmont

Colle Morello, Leonardo Bussoletti, Umbria