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Sacred Flavors of Sicily

Our dear friend Fabrizia Lanza, chef and owner of Ana Tasca Lanza cooking school, is in the process of filming a documentary titled the Sacred Flavors of Sicily. The film chronicles the remarkable slow food traditions surrounding the many religious festivals on her home island of …

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The Boston Globe: Restaurant Week Reinvented as Dine Out Boston


Dine Out Boston saw its inaugural run March 16-21 and 23-28.  Formerly known as Restaurant Week, the new city-wide promotion provided flexibility for restaurants, allowing them to select their own pricing (dinner for $28, $33, or $38 and lunch for …

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Urbanspoon: America’s Most Popular Fine Dining Restaurants

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Urbanspoon lists the countries most popular fine dining restaurants based on user, blogger and critic feedback including Rialto. See the full list here.

Off Metro: Gourmet Getaways

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Allison Tibaldi, writer for Off Metro New York, highlights where to eat in Boston now, highlighting the regional tasting menu at Rialto as a must try. Read the full article here.

Boston Herald: Massachusetts Farms & Restaurants Celebrate All Things Maple

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In celebration of Massachusetts Maple Weekend we gave told the Boston Herald the secret to what makes our Maple-Pecan Profiteroles so good– the Maple-Espresso Glaze! Get the recipe here.

Food & Wine: The Duck that Inspired a Sonnet

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Food & Wine Magazine highlights “America’s Most Wanted” dishes including the Slow Roasted Long Island Duck at Rialto. A cult classic, it’s remained on our menu for 20 years now. So good it inspired a sonnet. Read the full article …

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Boston Globe: A Step-by-Step Guide to Rialto’s Bolognese

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Bolognese is always a crowd pleaser. At Rialto we use a blend of beef, pork, veal, pancetta and liver slow cooked and finished with heavy cream, then serve it over our housemade Rigatoni. It’s no wonder it remains one of …

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Boston Magazine: Rialto Women’s Luncheon

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Boston Magazine’s Leah Mennies joined us at Rialto for our 5th Annual Women’s Luncheon. This years topic focused on Women in White in the Media. See her full recap here, including key takeaways from the days panel discussion.

Edible Boston: Edible Cocktails

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in Edible Boston’s first ever dedicated Drinks Issue, writer Luke O’neil uncovers the wonderful marriage between bar and kitchen behind some of the city’s most creative culinary and beverage teams.  Read full article HERE.  

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