Gufo sits on Cambridge Street in East Cambridge, part of the Coda Restaurant Group alongside SRV, The Salty Pig, and Baleia. The space is split into two dining areas, with a pink horseshoe-shaped bar canopied in plants as its centerpiece.
The kitchen turns out wood-fired pizzas and fresh pastas, including a classic margherita and a squid ink bucatini with baby clams and spicy 'nduja butter. The weekday lunch menu runs to a turkey sandwich stuffed with cherry peppers, bacon, and provolone, and a dill-and-lemon-spiked snap pea caesar, alongside cocktails like the Beauregarde spritz. The restaurant also serves weekend brunch and nightly dinner.
Executive Chef Griffin Boyle previously cooked at Black Lamb in the South End and at City House and Folk in Nashville. His approach at Gufo centers on seasonal cooking.
The kitchen turns out wood-fired pizzas and fresh pastas, including a classic margherita and a squid ink bucatini with baby clams and spicy 'nduja butter. The weekday lunch menu runs to a turkey sandwich stuffed with cherry peppers, bacon, and provolone, and a dill-and-lemon-spiked snap pea caesar, alongside cocktails like the Beauregarde spritz. The restaurant also serves weekend brunch and nightly dinner.
Executive Chef Griffin Boyle previously cooked at Black Lamb in the South End and at City House and Folk in Nashville. His approach at Gufo centers on seasonal cooking.