Mamma Maria sits in a 19th-century townhouse on North Square, one of the oldest public squares in the country, with floor-to-ceiling windows framing a view of the Boston skyline. The restaurant spreads across two floors and five separate dining rooms, from an intimate two-top space to one that holds up to 50. The menu changes daily and runs à la carte, drawing on New England's local markets — leaning northern Italian and mountain cooking in the colder months, then shifting south as summer produce and seafood come in.
Antipasti include Duxbury, MA oysters baked Florentine-style, handmade truffle burrata from Campania, and Point Pleasant, NJ tuna tartare. Pasta is made in house: bison gnocchi with Barolo-braised short rib, Maine lobster agnolotti, and pappardelle with slow-cooked Londonderry, VT rabbit. Among the principali, grass-fed venison appears three ways on the plate.
The burrata, a warm beet salad, and gorgonzola-stuffed figs wrapped in prosciutto and speck are regular high points on the antipasti side. Seared black bass and osso buco over saffron risotto anchor the mains — the osso buco is the one dish that has stayed in place on an otherwise ever-changing menu. Chocolate torte with amarena cherries closes things out.
Antipasti include Duxbury, MA oysters baked Florentine-style, handmade truffle burrata from Campania, and Point Pleasant, NJ tuna tartare. Pasta is made in house: bison gnocchi with Barolo-braised short rib, Maine lobster agnolotti, and pappardelle with slow-cooked Londonderry, VT rabbit. Among the principali, grass-fed venison appears three ways on the plate.
The burrata, a warm beet salad, and gorgonzola-stuffed figs wrapped in prosciutto and speck are regular high points on the antipasti side. Seared black bass and osso buco over saffron risotto anchor the mains — the osso buco is the one dish that has stayed in place on an otherwise ever-changing menu. Chocolate torte with amarena cherries closes things out.