Boston Restaurant Reviews, Providence Restaurant Reviews

	V ia Matta apparently stands for zany or crazy in Italian. There is nothing crazy about this restaurant however, this is one of the establishments that helps to redefine today's American interpretation of modern Italian cuisine.
Italian food and Italian restaurants are astonishingly common in Massachusetts and especially in Boston. Many do nothing more than rehash tired old recipes that were someone's grandmother's favorite dishes. Michael Schlow and Chef de Cuisine Adam Halberg bring a totally new and innovative eye to contemporary Italian cuisine. The menu at Via Matta positively dazzles the palette of the loyal and appreciative diners who enjoy this outstanding restaurant.



We chose an odd night to visit Via Matta, it was opening day for the Red Sox who were playing the Blue Jays. The city was extremely busy and everyone was asking the score. Ultimately the Red Sox won 5-3, so the mood of the town was very upbeat. Right off Park Plaza, Via Matta sits behind a small outside patio where you can enjoy food during the warm weather. Inside, you are greeted by a large and inviting bar area with plenty of seating and an excellent bar menu - if you are not in the mood for a full meal. To your left is a private dining area and to your right, the main dining room. The atmosphere in Via Matta is delightful, there are soft brown earth tones mixed with Italian modernist paintings and crisp white linens. It's a relaxing place that does a good job of washing away the cares of the day and preparing you for some fine food.


Adam Halberg, Chef de Cuisine at Via Matta, was a recent winner of the James Beard Foundation Greens Fourth Annual Tapas Challenge.

The menu is fascinating. An extraordinary mix of farm fresh seasonal ingredients and dazzling culinary skill that deliver an exquisite dining experience. The service is restrained and effective. No over friendly Italian waiters here! Our waiter, Jim, was knowledgeable, friendly and an effective guide to the intricacies of the menu. We chose to drink from the selections by the glass on the exclusively Italian wine list and enjoyed some excellent wines (see below). With over 20 to choose from, at a price range from $8-$17, it's easy to find something that you'll like and afford. At the end of the meal, as I reflected on one of the best dinners I have enjoyed in a long time, I tried hard to identify exactly what it was about Via Matta that make it so good. Somewhere between the ambiance, the service, the brilliant food and excellent wine list, you develop a warm and fuzzy feeling that is surprisingly enjoyable. For several hours after the dinner, I was still musing on just how good the food was and just how unlike most Italian restaurants Via Matta really is.


Jim our waiter was friendly and helpful. The service at Via Matta is impeccably attentive without getting in your way.

Wines:


The wine list is an all Italian wine list – broken up by region (approx 90-100 bottles). You can also dinf over 20 wines by the glass to choose from. Prices are reasonable and there is a wide choice of variety albeit only of Italian origin.

I love the Modernist Italian paintings that adorned the dining room walls. The main dining area is elegant, relaxing, but has a sophisticated feel to it.

Grilled Asparagus Milanese with parmigiano and a farm egg. Fresh spring asparagus seasoned with salt and pepper with oil and lemon, and a local fresh farm egg. I loved this appetizer. The flavor of the egg and cheese blended with the asparagus to create a mouthwatering sensation.

Grilled Octopus Salad with green beans, potatoes and capers. Even the most reluctant diner would find something special about this salad - the octopus was perfectly cooked, complimented by a fairly heavy spice and served with fresh greens and perfectly prepared potatoes.

Rabbit Tortellli with fava beans, mint and pecorino.
Braised rabbit with mascarpone cheese and chervil with a touch of lemon The mint flavor was very pleasant, but did not over power the overall flavor. The pasta was cooked perfect – al dente and superbly tender.

Ravioli Nudi: spinach and ricotta with brown butter, pancetta and sage. Pasta-less pasta! Interesting dish - the spinach and ricotta "pasta" was a nice blend of flavors. I had never heard of pasta that left out the pasta, but the effect was delicious.

Grilled Lamb with ricotta frico and green olive peperonata. The lamb was served with sort of a cannoli - this was made with montacio and parmesan cheese, rolled and baked like a cannoli. It was then filled with a mixture that included ricotta and green olives. The filling was smooth and very flavorful - complimenting the lamb. The lamb was cooked to perfection. The tomatoes, peppers, olives and cilantro all added to the great taste.

The lamb was also served with a side beet dish. The beets were roasted whole in olive oil and served warm with small shavings of ricotta salade. Beets are a sadly undervalued vegetable - they have a delicious flavor and sweet crunchy texture that compliments many foods.

Almond Cannoli with ricotta and chocolate oranges.
The almonds added a new dimension to the standard cannoli recipe. The freshly made chocolate oranges were superb.

Mascarpone Cheesecake with pistachios and rhubarb.
I love rhubarb, especially when served within rich creamy cheesecake. This was definitely a keeper.