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1) After being forced to shutter following a fire that caused extensive damage in 2019, Pasta Beach Rowes Wharf – stylistically Pasta Beach RW - will reopen their doors at Rowes Wharf in Boston on Saturday, June 25. The new Pasta Beach RW is a completely redesigned and reimagined restaurant and bar featuring authentic Italian cuisine, as produced by a team of chefs hailing directly from Italy..
Pasta Beach’s ambiance invites guests to relax while enjoying life’s simpler things like great food, company, and warm hospitality. The family-owned and operated business – led by an MD from Torino, Italy, Gianni Ropolo, his wife, Susie, and their sons, Eldredge and Tyler – was inspired from Susie’s travels abroad and Gianni’s home country. Susie Ropolo (née Lachapelle), a former Elite agency model born and raised in New England, discovered her first love while visiting Milan over 30 years ago: a simple dish of pasta al pomodoro, lightly sprinkled with parmesan. She later would meet her second love and future husband, Gianni. In 2002, the concept of Pasta Beach was born in Newport, RI, where the family has a summer residence.
On the culinary side, Pasta Beach is proud to welcome executive chef, Andrea Congiusta, who has spent most of his time in the kitchens of two- and three-Michelin Star restaurants in Italy – as well as Massimo Cascone, who for the past 20 years has been a lead chef in Torino, Italy. The duo of chefs – who have just relocated to Boston to join the Pasta Beach family – bring with them the heritage and history behind authentic, simple and natural Italian cuisine.
With the mentality of “less is more,” the chefs will artfully produce handmade pastas and proteins using the fewest and simplest ingredients, letting each element shine on its own. They will introduce pinsa to Boston, a healthier, airy Roman-style pizza crust made with four different flours. Other highlights include appetizers ranging from classic Roman supplì to scallop carpaccio; homemade pastas covering the original Roman carbonara with guanciale to artisanal-made cappelletti ai funghi; and entrees like a pan-roasted duck with marinated rhubarb and cherries as well as a classic brasato al Barolo. Additionally, all desserts are made in-house to order.
Upon its reopening, Pasta Beach RW’s operating hours will be Wednesday through Sunday beginning at 4:30pm. Pasta Beach RW later will expand its hours.
2) In celebration of the Tour de France's kick-off (or "grand depart") next Friday, and Chef Michael Serpa's passion for cycling, Serpa's French bistro and cycling-inspired Grand Tour will be kicking off a special Tour de France-themed menu, Le Grand Depart Tour de France, this weekend.
The 2022 Tour de France , the 109th edition of the race, will take place July 1 to July 24. The Grand Depart will take place in Copenhagen, Denmark. Chef Serpa will be attending and cycling one of the French stages recreationally before the race starts.
Available through next Thursday, June 30th, the four-course menu will feature dishes inspired by the race's different stages- all the way from the race's start in Copenhagen to the finish line in Paris. The menu costs $75 per person with proceeds from each prix fixe menu purchased going towards Chefs Cycle for No Kid Hungry.
The menu features:
Course 1 (Inspired by Stage 1: Copenhagen)
Smørrebrød with smoked bluefish, butter toasted rye, quick pickled cucumbers, spring peas, dill
Course 2 (Inspired by Stage 4: Dunkerque to Calais)
Endive & Jambon Gratin with braised endive, french ham gruyere, chives, nutmeg
Course 3 (Inspired by Stage 12: Briancon to Alpe d' Huez)
Savenor’s Bavette Steak with chilled asparagus salad, caramelized onion ragoût, red wine demi
Course 4 (Inspired by Stage 21: Paris la Defensa Arena to Paris Champs-Élysées
Dark Chocolate with roasted pistachio & whipped cream
Upon its reopening, Pasta Beach RW’s operating hours will be Wednesday through Sunday beginning at 4:30pm. Pasta Beach RW later will expand its hours.
2) In celebration of the Tour de France's kick-off (or "grand depart") next Friday, and Chef Michael Serpa's passion for cycling, Serpa's French bistro and cycling-inspired Grand Tour will be kicking off a special Tour de France-themed menu, Le Grand Depart Tour de France, this weekend.
The 2022 Tour de France , the 109th edition of the race, will take place July 1 to July 24. The Grand Depart will take place in Copenhagen, Denmark. Chef Serpa will be attending and cycling one of the French stages recreationally before the race starts.
Available through next Thursday, June 30th, the four-course menu will feature dishes inspired by the race's different stages- all the way from the race's start in Copenhagen to the finish line in Paris. The menu costs $75 per person with proceeds from each prix fixe menu purchased going towards Chefs Cycle for No Kid Hungry.
The menu features:
Course 1 (Inspired by Stage 1: Copenhagen)
Smørrebrød with smoked bluefish, butter toasted rye, quick pickled cucumbers, spring peas, dill
Course 2 (Inspired by Stage 4: Dunkerque to Calais)
Endive & Jambon Gratin with braised endive, french ham gruyere, chives, nutmeg
Course 3 (Inspired by Stage 12: Briancon to Alpe d' Huez)
Savenor’s Bavette Steak with chilled asparagus salad, caramelized onion ragoût, red wine demi
Course 4 (Inspired by Stage 21: Paris la Defensa Arena to Paris Champs-Élysées
Dark Chocolate with roasted pistachio & whipped cream
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