Prezza sits far enough from Hanover Street to avoid the heaviest tourist foot traffic, though it's close enough to walk over for an espresso and cannoli afterward. Owner Anthony Caturano opened the restaurant in the North End at age 25, and it has operated as à la carte, reservation-seated fine dining ever since.
The kitchen works across a wood-fired grill, a standard oven, and a handmade pasta program. Grilled dishes include swordfish with braised white beans, tomato, and rock shrimp, alongside wood-grilled squid and octopus. From the oven comes a fish stew loaded with lobster, swordfish, shrimp, clams, mussels, and squid in a saffron aioli broth, and a free-range half chicken with Yukon mashed potatoes. The handmade pasta list runs from pear ravioli with rabbit confit and mascarpone to a cacio e pepe gemelli with crispy prosciutto and black truffles, plus a lobster fra diavolo built on saffron rigatoni.
The dining room is candlelit and old-school in feel, without leaning on heavy-handed atmosphere. The wine list runs deep, with thousands of bottles drawn from Italy and California.
The kitchen works across a wood-fired grill, a standard oven, and a handmade pasta program. Grilled dishes include swordfish with braised white beans, tomato, and rock shrimp, alongside wood-grilled squid and octopus. From the oven comes a fish stew loaded with lobster, swordfish, shrimp, clams, mussels, and squid in a saffron aioli broth, and a free-range half chicken with Yukon mashed potatoes. The handmade pasta list runs from pear ravioli with rabbit confit and mascarpone to a cacio e pepe gemelli with crispy prosciutto and black truffles, plus a lobster fra diavolo built on saffron rigatoni.
The dining room is candlelit and old-school in feel, without leaning on heavy-handed atmosphere. The wine list runs deep, with thousands of bottles drawn from Italy and California.