While in college, at a few large group birthdays we would head over to Maggiano’s for generous portions, great value and a family style atmosphere. Maggiano’s also as a carry out and delivery option and would be great for catering an event or banquet.
Maggiano’s is a Brinker International owned company, first opened in Chicago. Maggiano’s now has 50 locations throughout the states. The food is made from scratch and the restaurant caters to many tastes and really accommodates allergies and dietary restrictions.
The other day our friend visited a Maggiano’s on the West coast and requested a vegan dish. The chef made a nice vegan salad with an extra complimentary portion. Te patron was so grateful and a happy camper.
The ambiance in Maggiano’s is relaxing and family oriented. The service was really solid, plates were replaced, an extra setting was added, really seamless. The Boston location opened 13 years ago and features funky art, Italian touches and the red and white checkered table clothes in the large dining room.
We have been long time fans of Maggiano’s bountiful salads.The restaurant maybe perceived as a pasta, veal and chicken oriented place, but they really have good salads. Maggiano’s used to have (or maybe still does have?!) a Roast Chicken and Arugula salad which was a must order. We loved the super tender roast chicken with lightly dressed rocket. Through Boston Food Bloggers and its founder, Rachel of Fork it over, Boston!, a group of of bloggers were invited to dine at Maggiano’s Little Italy Boston. We sampled the Chef’s Summer Grill menu which is available from June 28th until mid to late September.
The summer menu is fairly light and seasonal, but patrons can still order the other flatbreads, pasta dishes, piccatas and Maggiano’s desserts.
We started with a refreshing glass of Maggiano’s Italian Sangria and sampled the heirloom tomato and shrimp flatbread which had rocket, shrimp, hierloom tomatoes and cheese ($12). The flat bread was light and full of fresh ingredients, but needed a little more something. Maybe more citrus?The Grilled Chicken and sausage spiedini was our next dish we tried. The chicken, sausage and crispy red potatoes, roasted red peppers and herb vinaigrette was very attractively presented. In fact, the recipe is available on the Maggiano’s Chef’s Table blog.
We loved the crispy red potatoes, really well done and would love a whole side dish. Even when dessert was on its way, I popped in another bite of the perfect combination of a well seasoned, super tender potato and crispy exterior. Incidentally, there is a side of crispy red potatoes roasted with herbs then fried, served with garlic butter, rosemary, parsley and basil on the menu. Get them.
The General Manager, Jeffrey Trysbiak walked us through the summer menu and reiterated that Maggiano’s really caters to folks with any allllergies and dietary restrictions. We believe it. He brought out a vegetarian option for the several vegetarian bloggers. The bow tie pasta with fresh marinara and well cooked vegetables was colorful.Our favorite dish of the evening was the grilled mahi mahi with carbonara orzotto ($23). The grilled mahi mahi was flakey, tender and topped with roasted pepper almond pesto, sugar snap peas and a side of carbonara orzotto. The orzotto was delicious and loved the almond pesto flavor. We would definitely suggest this dish.
Definitely check out our table mates over at Fork it over, Boston!, The Boston Foodie, Grumpy When Hungry, NU Student Life and Foodies at Work for their forth coming reviews. We thoroughly enjoyed chatting with other bloggers about their “day job” careers, new favorite restaurants and food trucks, views on Yelp and what’s going on at Northeastern.
Another glass of refreshing sangria to clean the palate? Sure why not!
The fresh strawberry pie was really unique. The strawberry pie had a buttery shortbread crust, light marscapone cheese, airy whip cream, slices of red strawberries and slivers of almonds. The harmony between all the components was zen. Loved it. We would come back for this alone and hope it is added to the permanent menu. The New York Style Strawberry cheesecake, with Ricotta and a thick graham cracker crust, topped with fresh strawberries and whipped cream. The cheesecake was generous in size, luscious and very good ($7.50).