Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Soall Viet Kitchen, in Beverly, is starting Saigon Nights, a weekly summer patio event starting on Saturday, July 22. It's ant opportunity to gather with friends and soak up the ambiance while indulging in our new summer cocktails and savoring the flavors of their new menu.

Explore unique combinations of flavors in their Snow Pea Ginger Martini (brandy, sake, ginger liqueur, lime), savor the crispness of their Cucumber Sloe Gin Spritzer (sloe gin, shochu, cucumber, lime, topo chico), indulge in the exotic and fruity notes of their Lychee Sangria (Pinot Grigio, Lychee Liqueur, triple sec, lychee, and lime), or enjoy the Mango Basil Smash (Honey Whiskey, lemon, mango, and basil).

Please also note that the Beverly location will be closed on Sundays for the summer (7/2 - 9/5) so their team can enjoy summer outings with their families.

2) Umbria, a noted Italian restaurant in the North End, is opening tonight, in renovated, multi-level space. There's a first-floor open kitchen Italian concept, a second floor upscale dining area, a third floor jazz lounge and fourth and fifth floor nightlife. Owned by Frank DePasquale and the DePasquale family, the restaurant has a capacity for 368 guests, including 80 on its rooftop. The space also includes a garden which will provide ingredients for Umbria’s menu.

Overseen by Depasquale Ventures Corporate Chef Nello Caccioppoli, the menu will feature both the rustic Italian cuisine and high-end steak offerings synonymous with the Italian region of Umbria. The menu will feature a wide variety of food spanning from raw bar selections and seafood towers to artisanal pastas and certified angus beef cuts. Dishes will include Truffle Burrata, Baked Stuffed Lobster, Umbria Cioppino, Veal Parmigiana, Gnocchetti al Cinghiale, and Pappardelle Ragu. Umbria’s signature Prime Certified Angus Beef menu will include 4 oz. A5 Japanese Wagyu Sirloin, 36 oz. Prime Tomahawk Ribeye for Two, 8 oz. Prime FIlet Mignon, and 32 oz. Prime Porterhouse Fiorentina. 

“Umbria set the stage for putting together a great night out. It had a dinner club where you could have a great meal, then you could finish the night with a dance, a drink, music, and a friendship. We’re going to bring that special experience to the North End and we couldn’t be more excited to share it with our family, friends, and new guests,” says owner Frank DePasquale.