Mamma Lena Trattoria Napoletana was founded by Mamma Lena and her son Gianni, who built the restaurant on Neapolitan recipes and years she spent cooking in Rome and the Lazio region before bringing that experience to the United States. The kitchen leans on handmade pastas and ingredients imported directly from Italy, and Gianni curates the wine list from vineyards across the country.
The menu runs through tagliatelle alla bolognese, fiocchi di pasta filled with pear and gorgonzola in a creamy sauce, lobster-stuffed ravioli in cherry tomato and basil sauce, and bruschetta topped with fresh tomato and basil.
Regulars describe a family-run atmosphere and warm, welcoming service, and the handmade pasta has built a following of its own — though local diners note the kitchen's execution can vary from visit to visit, along with occasional temperature issues on dishes.
The menu runs through tagliatelle alla bolognese, fiocchi di pasta filled with pear and gorgonzola in a creamy sauce, lobster-stuffed ravioli in cherry tomato and basil sauce, and bruschetta topped with fresh tomato and basil.
Regulars describe a family-run atmosphere and warm, welcoming service, and the handmade pasta has built a following of its own — though local diners note the kitchen's execution can vary from visit to visit, along with occasional temperature issues on dishes.