Award-winning restaurant featuring authentic, unique, Italian and Mediterranean cuisine.
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You know that moment when you cut into a steak and it’s exactly what you ordered? Not overcooked, not under-seasoned, not swimming in some generic sauce to hide poor quality meat. Just a perfectly prepared steak that tastes like the chef actually understands what makes a good meal.
That’s what you get here. After 20 years serving the Hanscom AFB community, we’ve figured out what works: premium cuts, Italian-inspired preparations, and zero tolerance for the kind of shortcuts that ruin your dinner out.
Your demanding schedule deserves better than settling for whatever chain restaurant happens to be convenient. You deserve steaks prepared by people who take pride in getting it right, served in an atmosphere where you can actually relax and enjoy your meal.
We’ve been serving the professionals, families, and service members of Hanscom AFB since 2004. That’s two decades of learning exactly what this community expects: quality you can count on, service that respects your time, and food that makes your evening out worth the effort.
The MIT Lincoln Lab researchers, the contractors, the military families—they all have high standards for good reason. When you’re dealing with complex work and demanding schedules, your restaurant shouldn’t add stress to your life. It should be the reliable part of your week where everything just works.
We’re not following some corporate manual. We’re a family-owned restaurant focused on what actually matters to our neighbors: consistently excellent steaks, authentic Italian preparations, and an experience that works whether you’re celebrating or just need a solid meal after a long day.
First, we source premium cuts that actually taste like beef should—no mystery meat, no shortcuts on quality. Our kitchen team combines traditional Italian culinary techniques with steakhouse expertise, treating each cut with the respect it deserves.
When you order medium-rare, we deliver medium-rare. Not medium-well because it’s easier, not rare because someone wasn’t paying attention. We use precise temperature control and timing that comes from doing this right for 20 years. Your steak arrives at the perfect temperature, cooked exactly to your specifications.
The Italian influence shows up in our seasonings, our sides, and our sauces—flavors that enhance the meat rather than covering it up. From the moment you place your order to when your steak arrives at your table, everything is designed around one goal: making sure you get exactly what you wanted, prepared the way it should be.
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Your steak dinner includes our complete approach to what a meal should be. Fresh, homemade pasta options for those who want Italian flair. Real seafood—not frozen and reheated—that pairs perfectly with your steak. A wine selection chosen specifically to complement what you’re eating, not just whatever’s popular.
For the Hanscom AFB community, we understand flexibility matters. Quick dinner after a late day on base? We can do that. Celebration meal with extended family? We handle larger groups. Business dinner that needs to impress? Our atmosphere and service deliver without the pretentious attitude.
We’ve built our reputation on details that matter to people with high standards: consistent quality, reliable service, and making your evening out feel worthwhile instead of just another meal you had to grab somewhere.
We offer ribeye, filet mignon, New York strip, and our signature Italian-style preparations. Each cut is sourced for quality and prepared using techniques that bring out the natural flavors—no covering up inferior meat with heavy sauces or excessive seasoning.
Our Italian approach means you’ll find unique preparations like Bistecca alla Fiorentina-style offerings, where we combine classic steakhouse cuts with traditional Italian seasonings and cooking methods. We focus on doing fewer things exceptionally well rather than offering an overwhelming menu of mediocre options.
Every steak is cooked to order, not pre-cooked and reheated. When you specify your preferred doneness, that’s exactly what you get—consistently, every single time.
Absolutely. We regularly accommodate gluten-free requirements, specific seasoning preferences, and various dietary needs. Our kitchen has the flexibility to modify preparations without compromising quality, and our staff knows ingredients and cooking methods well enough to give you accurate information.
We can prepare steaks without certain seasonings, adjust our Italian sides to work with different dietary approaches, and offer lighter options when requested. The key is communicating your needs when you make your reservation or when you arrive—we’d rather spend extra time getting it right than have you leave disappointed.
Most dietary accommodations are straightforward for us because we prepare everything to order. We’re not reheating pre-made items, so adjustments are part of our normal cooking process.
Consistency comes from having standards and refusing to compromise them, even when it would be easier or cheaper. We source our beef from trusted suppliers who meet our specifications consistently—no accepting subpar cuts just because they’re more convenient or cost less.
Our kitchen follows precise protocols for each cut and doneness level, using proper equipment that’s maintained correctly. Every steak is checked before leaving the kitchen to ensure it meets both our standards and your specifications. No exceptions, no “close enough” approach.
Twenty years of experience means we know what works and what doesn’t. We’ve refined our processes to deliver the same quality whether it’s your first visit or your hundredth. That’s how you build the kind of reputation that keeps customers coming back.
During peak hours, expect your steak within 15-20 minutes of ordering, depending on the cut and doneness. We don’t rush the cooking process because that leads to inconsistent results, but we also respect that your time is valuable and plan our kitchen workflow accordingly.
Reservations help significantly, especially for weekend dinners or typical dinner hours. This lets us manage our kitchen timing and ensures you won’t wait for a table when you arrive. We understand Hanscom AFB schedules can be unpredictable, so we accommodate walk-ins when possible.
If timing is critical for a specific occasion, call ahead and discuss your needs. We can often coordinate preparation timing to ensure your meal arrives when you need it, not when it’s convenient for us.
Yes, and our selections are chosen specifically to complement both our steak cuts and Italian culinary approach. We focus on wines that enhance your meal’s flavors rather than overwhelming them—bold reds that pair beautifully with ribeye, lighter selections that work with our Italian-style preparations.
Our staff recommends pairings based on your steak choice and preferences. We’re not trying to sell you the most expensive bottle—we want you to discover combinations that make both the wine and steak taste better together.
We offer wine by the glass so you can try different pairings without committing to a full bottle. For special occasions or larger groups, we can suggest selections that work well for sharing and complement multiple dishes.
We’re family-owned and have been serving this community for over 20 years, not a corporate operation following standardized procedures from headquarters. That means we have flexibility to adjust to what our customers actually want, rather than what some distant corporate office thinks they should want.
Our Italian heritage brings a different approach to steak preparation—techniques and flavor combinations you won’t find at typical American chain steakhouses. Our pasta is made fresh, our seafood is real (not frozen and reheated), and our sauces are prepared in-house using traditional methods.
When you have a concern or special request, you’re talking to people who actually have authority to address it. We’re not reading from scripts or checking corporate policy—we’re focused on making sure your experience meets the standards that have kept customers coming back for two decades.
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