It’s finished in the oven, topped with house-made mozzarella and prosciutto, and served with brown sage butter. The veal is only gently flattened, so it retains plenty of heft, then pan-fried crispy in seasoned bread crumbs. Our early favorite entree is the tomahawk-style bone-in veal chop saltimbocca.

We didn’t finish it.Įxpect higher quality from the new Papa Razzi Metro. The chicken hash we ordered from the brunch menu was a brown, soupy goulash, not a crisp, savory breakfast hash. Our recent visits to the old Papa Razzis have been spotty: Last week we were served critically acclaimed Hoponious Union from Jack’s Abby Brewing Co. The Papa Razzi brand was founded by Boston restaurateur Charlie Sarkis in 1989. Remaining Papa Razzi restaurants in Back Bay, Concord, Framingham, Wellesley and Cranston, R.I., purchased by Newport Restaurant Group three years ago, will get the same menu makeover in the near future. Many of the dishes, not just pizzas, are touched by the Marra Forni wood oven. A 100-seat terrace will open weather permitting. Vegetarian-friendly dishes such as wood-roasted cauliflower with goat cheese and rich Sicilian-style eggplant caponata are featured throughout the menu. The new salumi bar serves cheeses, charcuterie and Italian-inspired cocktails. Pastas and mozzarella are made from scratch. “There’s an emphasis on sharing and having fun.”Įxpect new decor - the old Papa Razzi was completely gutted - and fresh, careful preparation of Italian classics. “The new menu is about fresh, clean flavors, lighter food and plates that are well composed and thoughtful,” Papa Razzi Metro culinary arts director Kevin Di Libero told the Herald. The early star? Neapolitan-style, thin-crust, wood-fired pizzas that could rival any in town. The Boston Herald got an exclusive sneak preview, and taste, of the menu. It hosts an invite-only bash tomorrow night then opens to the public on Monday.

Papa Razzi Metro quietly served friends and family last night. The newly rebranded Papa Razzi Metro is the latest in a wave of eateries (The Bancroft, Chopps American Bar and Grill, Bobby Flay’s Burger Palace, et al.) that have revitalized suburban dining in and around Burlington. Given where we all come from, the atmosphere is similar to that of the CIO Roundtable and reminds people of a “place where everyone knows your name.” Cost to attend is $60/meeting which includes dinner.Papa Razzi in Burlington is enjoying a dramatic, and tasty, new makeover from Rhode Island-based Newport Restaurant Group, which operates some of the Ocean State’s most exclusive eateries. However, we encourage others to join us when the subject matter interests them or simply for the great socialization that occurs. Meetings are most attractive to retired SIM Boston members or those nearing retirement. How often do we work very closely with someone and know little about their life story? Some meetings will have a presentation by a member telling their life story-very eye opening! Often there will be time to discuss books that members are reading. “Portfolio Life” with author, David Corbett.Strategic Planning at the Naval War College.“Patton” with the author of the book, Carlo D’Este.Social media – Business and Personal application.Topics that we have covered in the past have been: All are designed to allow for ample discussion. Subject matter of the programs ranges from retirement related issues to hobbies to today’s IT issues. Currently, the programs are held late afternoon on the second Tuesday of September, November, April, and June at Babson Hall, Babson College with dinner at Paparazzi in Wellesley. Programs are held four times per year followed by dinner. Six former presidents are members and regular attendees. Plus, they enjoyed the relationships that they had established at SIM Boston and wanted to continue them. SIM Silver was created by a number of SIM members who were in the process of retiring or knew that day was not too far away and wanted to remain connected to SIM.

Paparazzi wellesley