MIDA's East Boston location sits on the waterfront with views out over the harbor, a newer sibling to the restaurant's original Roxbury spot. Chef Douglass Williams is associated with the restaurant, bringing Italian cooking built around pizza, pasta, and seafood pulled from local waters.
The menu includes a crispy clam pizza with a charred, chewy crust, a North Shore fritto misto of calamari, clam strips, and cherry peppers, and housemade pastas like bucatini all'amatriciana and gnocchi cacio e pepe. The bar makes a Negroni with Alessio di Torino Rosso, an Italian vermouth that pushes the drink in a more herbaceous direction.
Chef Douglass Williams was a James Beard Best Chef: Northeast semifinalist in 2023, following earlier semifinalist recognitions for Outstanding Chef in 2022 and Best Chef in 2020.
The menu includes a crispy clam pizza with a charred, chewy crust, a North Shore fritto misto of calamari, clam strips, and cherry peppers, and housemade pastas like bucatini all'amatriciana and gnocchi cacio e pepe. The bar makes a Negroni with Alessio di Torino Rosso, an Italian vermouth that pushes the drink in a more herbaceous direction.
Chef Douglass Williams was a James Beard Best Chef: Northeast semifinalist in 2023, following earlier semifinalist recognitions for Outstanding Chef in 2022 and Best Chef in 2020.