Salvatore’s is a great choice for high quality, authentic cuisine at reasonable prices. Salvatore’s opened about 5 years ago by Sal Lupoli, famously known for his approximately 30 pizza restaurants around New England called Lupoli Companies.
Salvatore’s offers a gluten free menu with many options to choose from. I was very impressed with this menu, which offers seven appetizers, two salads, seven pasta dishes, and nine entrees. This is bigger than most gluten free menus in Boston.
The appetizer menu includes both fried calamari and breaded chicken tenders, a rarity in the gluten free restaurant scene. It’s not that often I find these dishes on gluten free menus, and if I hadn’t had calamari the night before it would have been difficult to choose between the chicken tenders and the calamari. We opted for the house made chicken tenders finished with buffalo sauce. The chicken tenders are made with a rice based batter and gluten free Italian breadcrumbs. The buffalo sauce was not too spicy— thank goodness. This was my favorite part of the meal. I loved them so much I asked Jeremy to learn how to make them for me at home! I would come back again just to order these along with a glass of wine at the bar, or one of the outside tables.
We also shared the Scallops Limoncello appetizer—3 pan seared Day Boat scallops with a Limoncello cream sauce that we asked for on the side. It was fabulous. The scallops were delicious, and perfectly cooked.
For my entrée I ordered the Veal Piccata —veal medallions sautéed with capers, lemon and white wine, served with green beans and potatoes. This dish was beautifully presented and very good, with two large pieces of tender veal, but way too many capers. The saltiness from the capers was a bit overpowering for me, but once I scrapped those off I enjoyed my meal.
Jeremy ordered the Scallop and Shrimp Fra Diavolo with garlic, spicy pomodorini (cherry tomatoes) and white wine over gluten free penne. The spicy tomato sauce was great; not too spicy, but with a kick every bite or two. We were impressed with the number of scallops and shrimp in the dish. The pasta was cooked perfectly. Although it was pretty mushy by the time we got to the bottom of the dish, that is how you know you are eating gluten free pasta—it will eventually get mushy the longer in sits in sauce.
The food was very flavorful, the chef knows what he is doing, and the portion sizes were generous.
For dessert we had the choice of Gealati or sorbet, but we decided to pass because we were just too full.
The wine list is mostly Italian and Californian, with some French bottles.
Our only compliant was how tight the dining room was. The room itself was small and the tables were very close together; we could hear the conversations at both tables next to us and I did not feel like we had any privacy. Our server was just ok, nothing great, and forgot to tell us the daily risotto special.
Salvatore’s does have outside dinning for nice evenings, and I wish it had been just a little warmer because, I would have loved to have sat outside.
Salvatore’s has 5 locations in and around Boston, including one in Andover, Lawrence, Medford Square and the Theater District.
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