Babbo Pizzeria‘s opening has been the source of chatter for months. Bringing Chef Mario Batali and his big name to Boston‘s biggest dining destination has had in-the-know locals anticipating the arrival of Babbo just as eagerly as they awaited the start of spring in 2015. With the final melting of snow came the opening of Batali’s first Boston venture: Babbo.
At Babbo’s grand opening celebration, it was a pleasant surprise to see that Batali himself played host. Greeting guests with a never ending platter of salumi in hand, Batali made the rounds, introducing himself to everyone and thanking them for coming.
Batali ensured that every guest received a bit of his Italian hospitality and time. If it were exhausting, casually dressed Batali – complete with his signature orange crocs – never let on.
Babbo’s pizza — Photo courtesy of Babbo
A genuine smile on his face, Batali gave a short speech thanking guests for joining him in celebrating the opening of Babbo, Boston. Clear to include his desire to share a spot among the fine chefs who already have a foothold in Boston’s dining scene, Batali toasted his guests and first venture in a new city with all the charm of your best friend.
The pride in his work shines through, as Batali talks of this visit being his first to the space. When asked how he could be so trusting, Batali shares that he has a great team he can trust who ensures every restaurant is perfect. Pointing out the rivet details above, Batali tells guests that these are the mark of his trusted designer.
Although the space is lovely, it’s the food that will have you heading back for more.
Endless tastes of wine, along with a sampling of the menu, were passed and set out for guests’ enjoyment, while they mingled. Big names in the restaurant business, friends of Batali, made time to celebrate – Michael Schlow and Jasper White among them.
Chatter of the food became the focus of conversations among new friends that night, and the buzz around Babbo Boston continues to grow with each day they’re open.
Return visits call for more of what was served on opening night, including the slices of airy, crisp pizza dough with just enough chew to give that authentic Neapolitan taste, then topped with goat cheese, red onion, truffle honey and pistachio. They flew off plates at the grand opening.
But guests on return visits were equally as enamored with the sweet, creamy topping as they were on night one.
The same holds true for the side dish of peas, mint and prosciutto – a simple combination of classic flavors with spectacular results. It’s sweet, tangy and salty, with just the right amount of each ingredient to make you want to turn this into a meal, or place an order to go to serve at home.
An enoteca and pizzeria, Babbo plans to make a big splash in its waterfront Seaport neighborhood, and it will.
