About a month ago my boyfriend and I joined our friends in town from NYC for dinner at Bar Mezzana - a newer coastal Italian restaurant near the South End's Inkblock from Chef Colin Lynch. We enjoyed a few cocktails in the bar area of the sleek, hip restaurant with fresh white tiling and blue accents channeling a coastal vibe. My Black Monk Julep impressed with its dark color and leafy base, balancing the licorice-notes of the Averna expertly with fresh mint and ice cold bourbon.
We began the meal with their Prosciutto di Parma - a divine, thin sliced prosciutto offered with the option to enjoy alone, with seasonal fruit, or Bar Mezzana's house-made mozzarella. The mozzarella choice proved elite - along with its hefty $21 price tag, but considering its quality, was well worth the spend. The root vegetable salad with pepitas, riccotta salata, and mint tasted of fall, salty and sweet - a good choice for sharing. Finally the Salmon Crudo from their extensive crudo offerings arrived enticing with plump salmon and a fresh green salsa - disappointing only when you realize you've devoured the last bite.
We ordered a variety from their Pasta and Secondi menu sections. A mix of salt and subtle bitterness, comforting without being heavy, the Orchietti with Sausage, Fennel, and Radicchio was likely my favorite of the evening. The Paccheti with Lobster lived up to its rich, flavorful expectation, but lacked a satisfying portion of its promised lobster.
The Chicken under the Brick was similarly conventional, yet executed with finesse that made us devour the dish in minutes. Finally the Local Cod over a parsnip puree with sauteed baby artichokes brought forth an outstanding balance of flavors - I would eat the sauce from this dish with just about anything.
We finished off the meal with a scoop of Pistachio Gelat0 and a scoop of Toasted Sunflower Gelato -both nutty and deep in flavor, but their icy textures prevented them from standing out.
The urban location with a the sleek coastal ambiance and exceptional menu items combine for a superior experience. I look forward to returning and enjoying the prosciutto and mozzerella followed by an assortment of their distinguishable crudo all at their pretty bar.
Prosciutto di Parma with House-Made Mozzerella
Salmon Crudo with Green Chili Salsa Verde
Orchiette with Sausage, Fennel, Radicchio
Local Cod with Artichoke and
Paccheri with Lobster, Green Onion, Tomato
Chicken Under a Brick with Brussel Sprouts, Croutons, Kale
The Bruery Autumn Maple