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) Willie’s, the new American Italian–inspired neighborhood restaurant from BCB3 Hospitality, the hospitality group led by chef Jamie Bissonnette alongside restaurateurs Andy Cartin and Babak Bina, is now open at 20 Charles Street in Beacon Hill. The intimate 28-seat space sits right next door to sister restaurant ZURiTO. At the heart of the dining room, an American-made Wood Stone oven anchors the space.
The restaurant features a seasonal menu with pizza at the center—thin-crust, seasonal, and built with intent—alongside small plates and housemade pastas, with techniques and special ingredients drawn from the team’s portfolio of restaurants spanning Japanese, Korean, and Basque cuisines. Small plates include the Caesar, a dish Bissonnette loved watching his father make, includes napa cabbage, celery, classic Caesar dressing, anchovy migas and parmesan cheese; Willie’s Little Meatballs, ultra-tender beef & pork meatballs prepared using pâté techniques, served with salumi ragu and parmesan; Calabrian Karaage, crispy Japanese fried chicken with calabrian chili oil and zesty onion soup mayo; and The Grinder, a loaded ciabatta sub roll with mortadella, prosciutto, Iberico coppa, provolone, cherry pepper, oil and vinegar.
Pastas include housemade Orecchiette with tripe tomato gravy, garbanzo beans, mint and parmesan; Rigatoni Amatriciana, a play on a classic dish that Bissonnette makes often at home with Korean influence includes extruded pasta, pancetta, yak gochujang for extra depth of flavor and pecorino; and Spaghetti, similar to a carbonara with imported pasta, bottarga, yuzu kosho, anchovy stock, egg yolk and parmesan.
The pizza program, anchored by a Wood Stone oven, offers each 10-inch pie, made with a no-knead dough fermented for two days, resulting in a thin, crisp crust with structure and balance, slightly thinner than a traditional New Haven–style dough. Highlights include the Margherita 5J, with fresh tomato, mozzarella, basil and nutty Jamón Ibérico de Bellota; Gilda “The OG”, inspired by the iconic Basque pintxo, similar to a pan con tomato with fresh tomatoes, Cantabrian anchovy, manzanilla olives, guindilla pepper, and honey and a touch of parmesan; Funghi, a white pie with mushrooms, fontina, mozzarella, parmesan and a runny egg; and ‘Nduja with tomato, creamy pork sausage, ricotta, celery root, mozzarella.
Led by Spirits Director Oscar Simoza, the cocktail list is built around vermouth, wine-based elements, and low-ABV compositions designed to be balanced, approachable, and easy to enjoy. Highlights include the Real Housewives of Beacon Hill with fino sherry, midori, St-Germain and bubbles; Cherry Cola with Zucca (an Italian rhubarb-based amaro), red wine, cherry herring and an amaro-infused cherry; Loretta with Cocchi Americano, Lo-F Ti Sweet Vermouth, bitters, orange and cacao foam; and Wall Banger with vodka, Italicus, Galliano, passionfruit and orange.
Wine Director Nader Asgari-Tari has curated an intentionally intimate list centered on vigneron·ne (grower) winemakers working with lesser-known, indigenous varietals that naturally complement pizza and pasta. Alongside Northern Italian whites—like Friulano from Venica Venica and high-altitude Petit Arvine from Valle d’Aosta—the list highlights a new wave of domestic producers from regions including the Finger Lakes, Santa Barbara County, and the Willamette Valley, as well as wines from less mainstream producing countries such as Japan and Mexico.
A particular focus is placed on crystal-clear, ethereal Loire Valley whites, including Sauvignon Blanc from Coteaux du Giennois, Chenin Blanc from Saumur, and the ultra-rare Gros Plant du Nantais from the western edge of the Loire—wines defined by purity, lightness, and visceral freshness. Sparkling selections range from Pinot Meunier specialist Christophe Mignon and Peter Lauer’s Riesling Sekt to half bottles from small Champagne houses. For lighter, easy-drinking reds, the list features bottles like Burlotto’s Freisa and elegant Eola-Amity Hills Pinot Noirs from Vincent Fritzsche.
2) Avra Estiatorio, an upscale Greek restaurant brand born in New York City, will open in Boston’s Back Bay in mid April. The opening marks the brand’s eighth location and its first in Boston. Owners Nick Tsoulos and Nick Pashalis are bringing a taste of the Aegean, highlighted by Avra’s signature fish market display featuring Mediterranean seafood flown in daily. The menu will showcase simply prepared whole fish, seasonal vegetables, Greek hand-pressed extra-virgin olive oil, and a curated wine and cocktail program. The design draws inspiration from the whitewashed Greek islands, pairing coastal interiors with cuisine rooted in authentic hospitality.
Avra’s menu is inspired by the coastal Greek town of Nafpaktos, the hometown of owner Nick Tsoulos, where he spent his childhood fishing alongside his family for seafood such as fagri, dorado, octopus and red mullet. That connection to the sea remains central to the dining experience. Pristine seafood is displayed on ice, allowing guests to select their fish to be grilled, baked in sea salt, or prepared with Mediterranean accents. The approach is ingredient-driven and focused on simplicity, fresh herbs and premium olive oil.
Beyond seafood, the menu includes lamb, chicken and steak, seasonal vegetables and house-made Greek specialties. Signature dishes include Avra Chips — thinly sliced zucchini and eggplant lightly fried to a crisp — and Chilean Seabass Souvlaki served over roasted red pepper sauce. The restaurant’s extra-virgin olive oil is hand-pressed at a family farm in Greece’s Peloponnese.
Located at 400 Newbury Street, Avra will open seven days a week for dinner, with lunch and brunch to follow.
3) Forcella, an Italian restaurant in the North End, has announced the appointment of Ciro De Cicco as its new Executive Chef. Born in Santa Lucia, Napoli, Italy, Chef De Cicco brings more than three decades of culinary experience to Forcella, rooted deeply in the classic traditions of Neapolitan cuisine. Inspired at a young age by his grandmother, who worked in the family restaurant alongside his grandfather in the years following World War II, Chef De Cicco developed a lifelong passion for cooking that honors simplicity, heritage, and flavor.
Chef De Cicco began his professional career at age 20 at Ristorante San Carlo in Naples, where he spent almost a decade honing his craft and eventually rising to the role of sous chef. The restaurant, sharing its name with the famed Teatro di San Carlo, was a destination for prominent cultural figures and theatergoers.
After establishing his foundation in Italy, Chef De Cicco relocated to the United States, where he has spent the last 26 years expanding his culinary expertise. Beginning in Boston’s North End, he gained valuable insight into Italian-American cuisine before continuing his career as a sous chef with Longwood Events and later with Celebration Gourmet in Northern Massachusetts, where he spent five years in catering and event dining, further broadening his experience. Chef De Cicco has been a part of the Forcella family for the past four years, and his appointment as Executive Chef marks a natural evolution for him and the restaurant.
Forcella brings old-world Italian food to the North End of Boston. Owner Nino Trotta is a longtime North End resident who was born in Naples, Italy. He works alongside his girlfriend, Shannon MacGowan, who serves as the restaurant's General Manager and Owner Operator. The Executive Chef Ciro De Cicco has designed a menu that includes dishes from all over Italy, with a slight lean toward Naples, the Trotta family's hometown.
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