The restaurant features a retractable glass roof and elements of neo-classical, art deco and mid-century modern design from designer Ken Fulk. “I am ready, and very excited, to put down roots in Boston and immerse myself in the dining community here.” “I’ve led an exciting career that has taken me around the world, tested my mettle as a chef and leader,” Eckfeld said in a statement. Contessa is also the first Major Food Group venture to serve pizza. Pasta dishes include garganelli with Bolognese sauce and tortellini en brodo, and there are heartier entrées like a dry-aged Fiorentina steak. “Tightly paired with the culinary concept, we offer plenty of options outside of Italy.” These include picks from Champagne, Bordeaux, Burgundy, the Rhône and the Loire Valley, as well as Oregon Pinot Noir and California Cabernet.Įxecutive chef Matt Eckfeld’s menu is packed with Italian classics, including antipasti like varied prosciutti, octopus agrodolce with peppers and Chianina beef carpaccio. “We hope to expose our patrons to a well-curated wine list that hones deeply into unique varieties and styles of winemaking that are applied in northern Italy,” said Contessa sommelier Suzana Gjurra.
Barolos, Barbarescos and other Nebbiolo bottlings abound on the 500-label list. The group’s corporate wine director, John Slover, built the wine program with focuses on northern and central Italy. “The opportunity to reinvigorate this heritage property is all the inspiration we needed.” The Italian restaurant joins sibling ventures such as the Wine Spectator Best of Award of Excellence–winning Carbone outposts in New York, Las Vegas and Miami Beach. "The project itself is what inspired us to open here in Boston,” Carbone told Wine Spectator via email. It’s located on the rooftop of the historic Newbury Boston hotel in the Back Bay neighborhood, which reopened in May following a restoration process. Chef Mario Carbone and Major Food Group opened their first Boston restaurant, Contessa, on June 22.
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