Savinos is pleased to announce a new weekly event: Classical Wednesdays. From 6:30-8:30pm a string trio comprised of seniors from Belmont High School will be performing live classical music during dinner. These students are exceptionally talented and we are proud to support musical education while at the same time providing world class entertainment to our customers. Stop by for a night of fine dining and heavenly music!

Savinos will be open on Mother’s day from 4-9pm. We will be serving our regular menu along with the specials listed below:

Antipasti

Pan Sauteed Soft Shell Crab – over napa cabbage, with poppy seeds and mint oil. 14

Zuppa del Giorno 7

Secondi

Grilled Swordfish - with white bean ragu, cippolini onions, baby zucchini, artichoke hearts
and a garlic white wine broth. 28

Filet of Beef - over wild mushroom risotto, with asparagus, oven roasted tomatoes,
and a red wine reduction sauce. 34

Lobster Meat and Rock Shrimp - tossed with black pepper linguine, leeks, roasted peppers,
baby arugula and a garlic dill cream. 27

Dessert

Dessert Special. 12

Savinos is excited to announce our participation in Dining Out for Life on April 28th, 2011. On that Thursday we, along we many other restaurants all over the greater Boston region will be donating 25% of our profits to AIDS Action Committee, for HIV/AIDS care and prevention services to people from all over Greater Boston.

To learn more about this national event and how you can participate click here.

The promotional video for this event was filmed right here at Savinos! Check it out below:

AIDS Action Committee Dining Out For Life from Good Life Productions on Vimeo.

A few weeks ago the folks at how2heros.com came and filmed Chef Tom Cutrone making a poached pear and frisée salad, check it out! Tom gives some great tips on how to make an elegant, restuarant quality salad. Plus, watch his “Hero’s Profile” and learn more about Savinos.

Click here for the video!

November 6, 2010 – The Belmont Patch

“With the national and local economy seemingly stuck in neutral, Belmont residents will be happy to know they can still wine and dine themselves for $25 this season with dishes that stand up to the crisp fall weather.

Savinos Grill’s Bites & Flights, the updated autumn tapas menu that can be indulged in at the open-spaced modern bar of the Tuscan-inspired restaurant, pairs three plentiful nibbles of mini-sized plates with a choice of three wines for an affordable price considering the atmosphere and quality of food.”

Read the whole article here!

During Restaurant week this summer (Aug 23-27 2010) the Belmont Patch reviewed Savinos, here’s what they had to say:

“Savinos Grill’s traditional Italian and Mediterranean menu is being harmonized with favorite summer fruits for this seasons’ Restaurant Week.

Tom Cutrone, chef and owner of the Common Street eatery located in Cushing Square, has created special dishes consisting of southern European-inspired cuisine while keeping the current season in mind for the event that draws food lovers for prix fix meals at an affordable price.

“We tried to keep a lighter fare,” said Cutrone. “The menu is in tune with summer.”"

Click here to read the whole article!

Savinos launches “Bites & Flights on Mid-week Nights” starting Tuesday October 19th. Tuesdays through Thursdays, 5pm-10pm at the bar lounge of Savinos Grill, guests can enjoy three wine tastings and choice of three tapas from the new fall season’s tapas menu.

Chef-owner Tom Cutrone created a Tuscan comfort-style tapas menu for all to enjoy. Guests can choose from such hearty menu items like fried polenta with pistachio and butternut squash and nutmeg cream sauce, white bean ragú with pancetta finished with basil oil, kobe meatballs with balsamic reduction sauce, risotto with sun-dried tomato, goat cheese, leeks and herbs and other delicious Italian fare.

The Bites & Flights special is $25 per person (tax & gratuity not included).
For more information call Chef Tom Cutrone at 617-484-3499.

Richard Auffrey recently visited Savinos and weighs in about the atmosphere, and the cuisine…

“It is clear that Chef Cutrone really knows how to prepare seafood. Though it may seem simple to cook something like scallops, it actually can be quite tricky as you must get the timing exact, or you can easily under or over cook them. Getting seafood to the right tenderness is a skill. Chef Cutrone also understands how to balance flavors on a plate, so nothing overwhelms the other ingredients. Freshness of the ingredients seems very important to him, and is a definite asset on the plate. In addition, portion size is good, neither too much nor too little. You have enough to be full but not stuffed.”

Click here for the full review.

Restaurant reviewer Bryan Roof describes the cuisine of Chef Tom Cutrone as “aggressively seasoned and the plates are built so each ingredient has its turn in the spotlight.” Click here to read more.

8:00-10:00pm every Thursday Read the rest of this entry »