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Named for the Roman street where the chef grew up, this Dorchester trattoria is built around the conviction that Lazio doesn't get nearly enough credit. The team makes its own pasta, bakes sourdough, roasts porchetta, and somehow squeezes brunch bombolini into the rotation. The cacio e pepe is a four-ingredient argument that nobody needs to improve on cacio e pepe. The New York Times put it on their Boston shortlist, which the regulars on Dorchester Ave probably already knew.
The awards strongest first
- The New York Times The 25 Best Restaurants in Boston Right Now
- Boston Magazine #42 · Top 50 Restaurants in Boston
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Paccheri
“diving into evening plates of paccheri paired with Italian wine”
Boston Magazine, 2025 -
Revised clam chowder pizza
“His “revised clam chowder pizza” featuring pancetta and fried clams makes the point perfectly.”
Boston Magazine, 2025 -
Pollo alla Romana
“Lesser chefs might just use quartered chicken for pollo alla Romana.”
The New York Times -
Cacio e pepe
“His treatment of cacio e pepe, the quintessential Roman pasta, teases out supreme creaminess and nuttiness from just four ingredients.”
The New York Times
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The neighbors closest first
- Greenhills Bakery Eat · 62
- Avana Sushi Eat · 44
- Fuchun Ju Eat · 42
- McGonagle's Eat · 74
- o ya Sushi Eat · 87
- Bánh Mì Ba Lẹ Vietnamese Eat · 78
- Blue Mountain Jamaican Restaurant Eat · 44
- Singh's Roti Shop Traditional Caribbean Eat · 72
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