Rino’s Place is a restaurant that has been on my list of places to try. I discovered the restaurant when it was featured on a Food Network show I reluctantly admit to watching from time to time (I will rant about the decline of the Food Network someday on the blog). It’s hosted by none other than Guy Fieri, controversial on many fronts for his brash demeanor or the purported mediocre food at his New York restaurant.
The reason I sometimes watch this show is largely because I do appreciate the concept behind it. Fieri travels around the country to showcase smaller restaurants, many of which are family owned and operated, to discover unique eats for his viewers.
Located in East Boston, Rino’s Place fits that description perfectly. Opened 24 years ago by Rino and Anna DiCenso, they turned over the business to their son, chef Anthony DiCenso who is carrying on the family tradition. Situated on the ground floor of a 3 story building in a residential neighborhood, Rino’s Place employs many family members, some of whom live in the stories above the restaurant. Our delightful waitress, Ashley is a family member herself. She tried to explain the who’s who, but I couldn’t keep it all straight but I think Ashley is cousins with chef Tony’s wife? In any case, Rino’s is definitely a family affair and Anna continues to manage the restaurant’s social media accounts.
One of the reasons we haven’t yet visited Rino’s is because they do not take reservations for parties smaller than six, and the lines to get in are reportedly long. But not to worry, if you are waiting they will send you to nearby Kelly Square Pub to bide your time.
The restaurant is intimate in size, seating 46 at about a dozen tables. White tablecloths are covered with plexiglass for easy cleaning when the tables turn. Large windows provide lots of natural light. Another wall is covered in a mural of the Italian countryside. A Guy Fieri poster is placed close to the kitchen and Boston Herald reviews are framed and also hang on the walls. A bell is rung when an order is ready.
This past week, our daughter had an evening flight back to school after her October break so I suggested we give Rino’s a try for dinner. The restaurant is a short drive away from Logan Airport so it was very convenient!
Here are my overall thoughts on Rino’s Place. It’s hard to beat the hospitality. The hostess was cheerful and interactive throughout our dinner. Our waitress, Ashley was helpful from start to finish with menu advice. She also happily answered all of my questions and seemed to enjoy the back and forth! Service overall was extremely attentive and it would be hard to leave Rino’s without somehow feeling like you were part of the family.
When we arrived for our early dinner at 5:00, three of the tables were already seated. By 5:30, three more were occupied and by the time we left around 6:20, the restaurant was almost full. This was on a Tuesday night so you can imagine how busy the weekends can get.
As for our meal, despite the fact that it was just the two of us, the food might have served a small army. I would suggest coming here hungry. The portion sizes are extremely generous and there is no skimping on the ingredients. Rino’s regular menu has a broad range of appetizers, homemade pasta dishes, chicken, veal and eggplant dishes done in the traditional styles of parmigiana, saltinboca and marsala, and Chef’s Specialties. In addition, there was an extensive menu of daily specials. The offerings were a bit overwhelming to absorb to be honest so we did a mix and match as you’ll see below.
Rino’s is open daily for lunch and dinner with the exception of Sundays when the family takes a well deserved break! They offer wines from California, Oregan, Italy and New Zealand to name a few although we didn’t partake…
Here is how our meal played out…
From the daily specials menu, we ordered an appetizer of eggplant coated with panko, fried and then layered with oven roasted tomatoes and fresh mozzarella cheese. Once the dish is baked, it is topped with a pesto cream sauce. Can you believe this was a half-portion of an appetizer?!!! The flavors worked really well and you could tell how fresh both the mozzarella were and the flavor of the pesto cream was spot on. The only thing I might have liked better is if the eggplant had been more consistently crispy throughout the dish…
For dinner, my daughter ordered the Pumpkin Ravioli from the daily specials menu. This was also a half portion and the perfect serving. Fresh, light, homemade dough enveloped a rich interior of pumpkin and ricotta and herbs. The cooked ravioli were enhance with a traditional brown butter-sage sauce. Not a bite leftover…
I ordered a Chef Specialty from the regular menu, having seen many postings and reading about Rino’s famous lobster ravioli. Eight, large homemade ravioli were stuffed generously with ricotta and plenty of fresh lobster meat. Finished with a lobster and fresh tomato cream sauce enhanced with a little brandy, this dish was outstanding and enough to feed an army or one sizable football player! I ate 3 truth be told and was completely happy. The rest I took home for another time. A salad with a light vinaigrette came with this order. Many dishes come with pasta and salad for side dishes…
Photo below taken by my daughter! We tried to get a little artsy…
I would love to go back to Rino’s with a bigger group so I can see even more of their offerings. We did see several dishes walking by us that looked equally delicious and equally generous in portion sizes.
If you visit, try to find Ashley and tell her I sent you!
Until next week…
One Year Ago: Tuscan White Bean and Kale Soup
Two Years Ago: Butternut Squash Risotto
My dad just went here and enjoyed the lobster ravioli with some to spare! I’m dying to go next time I’m in town. Hoping they still have pumpkin ravioli as a special.
Sounds like a great find!