Italian specialties by way of Boston

When it comes to food, Boston and New York have certain differences, from the style of their chowders, to just how much inhabitants like "them apples". Betting he can bridge the 220 mile gap, the guy behind Tiella.

From a chef who spent years in five-star restos across Europe before raking in awards slinging artisanal 'za in Cambridge, Tiella's named for "a cast iron pan that acts as a cornerstone of Neapolitan cuisine", exactly what'll be served in the 38-seat exposed brick sliver; minimalist decor deets include Italian oak floors, cozily-spaced dark wooden tables/chairs, and a small back bar for meantime tippling, perfect for those Waiting for Bordeaux. Small plates include four specialty tiellas -- essentially pan-baked pizzas made w/ different dough -- with toppings like mixed seafood & buffala mozz, prosciutto/foie, and soft goat cheese w/ bottarga, plus more traditional joints including oven-roasted scallops w/ pecorino, and a meat & cheese platter served w/ fruit mustard, the very aspersion that led to the Colonel gettin' all murdery. Signature pastas run from papardelle w/ lobster-tomato sauce, to black ink fettucinne with scallops/chanterelles, to shrimp/butternut squash/mint risotto, while more meat-driven fare's repped by balsamic vinegar'd branzino w/ grilled eggplant, and veal scaloppini w/ radicchio and melted smoked mozz, a cheese that's totally content to sit there eating itself.

A full cocktail list's on the way, and the wine list's stocked with 60 vinos heavy on Italian reds, though whether they're being poured here or in Boston, they're sure to be enjoyed by many rich, full-bodied whites.