M.C. Spiedo Ristorante & Bar Debuts in Boston's Seaport District

BOSTON, MA--(Marketwired - Mar 11, 2014) - James Beard Award-winning chefs Mark Gaier and Clark Frasier, of acclaimed Maine restaurants Arrows and MC Perkins Cove, bring the newest Boston seaport district restaurant, M.C. Spiedo Ristorante & Bar, located inside the Renaissance Boston Waterfront Hotel [606 Congress Street; 617.476.5606]. Inspired by the chefs' love of the Italian Renaissance, discovered during their personal travels, the menu reflects their passion for the old world flavors from Florence, Bologna and Venice, as well as their focus on farm-fresh ingredients and contemporary cooking techniques. M.C. stands for Chefs Mark and Clark, while "Spiedo" refers to "spit" or "skewer" in Italian. Rotisserie cooking was a wildly popular technique during the Renaissance, and a 40-inch steel spit will be used nightly at M.C. Spiedo to roast locally sourced duck, chicken and suckling pig, among other restaurant classics.

In addition to a rebirth in art and architecture, the Italian Renaissance was a time when cuisine and fine dining started to emerge as important elements in the fabric of Italian society. The chefs will honor this rich period of history with a rustic and robust menu divided into Antipasti; Small Plates from the Hearth; Pizza and Calzone; Hand-crafted Pastas; and Entrées. Guests can begin with Market Cart offerings such as Taleggio & Marjoram "Deviled Eggs" or Roasted Pears and Prosciutto; starters like Leonardo's Notebook Salad with Garlic, Fennel, Lettuces, and Herb Vinaigrette; Schiacciatta 'Flatbread' with Walnuts, Pancetta and Farm Egg; and hand-crafted pastas like M.C. Tagliatelle with Guinea Hen, Oranges, Cipolin Onion, Almonds, Lacinato Kale and Pecorino. Heartier entrées include the signature Spit-Roasted Heritage Chicken with Nutmeg, Prosciutto and Lemon; Braised Veal Shank with Caramelized Onion Sauce; and Grand Tortellini and Meat Torta. Desserts like Chocolate Hazelnut Torte and a 1500's Firenze Cheesecake round out the menu.

The beverage program will feature La Colombe Torrefaction coffee, a full bar, and an all-Italian wine list, highlighting famous varietals from each region, from the far reaches of Trentino-Alto Adige to the Isles of Sardinia and Sicily. The beer selection includes Italian classics such as Baladin, Lurisia and Peroni, as well as local brews on tap including Harpoon, Sam Adams and Cape Ann Fisherman's. The cocktail menu will focus on local ingredients and Italian inspiration, such as the Inizio Bellini made with locally produced Fabrizia Blood Orangecello and Moscato d'Asti; and the 14^th Century Manhattan with Angel's Envy bourbon, Lazzaroni Amaretto and house-made cherry husk bitters.

The 80-seat room, located inside the Renaissance Boston Waterfront Hotel, was designed by Shea Inc. to invoke the opulent spirit of the Italian Renaissance. An antipasti bar made with Vermont-sourced white carrera marble puts the theater of food preparation at center stage and provides front row seating for 10 guests. Voluminous deep crimson curtains conceal intimate booths at one end of the restaurant, while natural cherry wood tables are juxtaposed by decadent gold columns in the main dining area. Five custom large-format chandeliers are shaded in baroque-patterned fabrics. Market Carts, featuring artisan charcuterie, cheese and small bites, transport the energy of the kitchen throughout the dining area. Additionally, the restaurant offers a private dining room that comfortably seats up to 20 guests.

M.C. Spiedo Ristorante & Bar is open seven days a week for breakfast, lunch and dinner at this upscale Boston hotel.

Breakfast:
Monday-Friday: 6:30AM - 11:00AM
Saturday: 7:00AM - 12:00PM
Sunday: 7:00AM - 1:00PM

Lunch:
Monday-Friday: 11:30AM - 2:00PM
Saturday & Sunday: Closed

Dinner:
Sunday-Thursday: 5:30PM - 10:00PM
Friday & Saturday: 5:30PM - 11:00PM

For more information or reservations, call 617.476.5606, visit www.MCSpiedoBoston.com, or follow M.C. Spiedo on Facebook (MCSpiedo) or Twitter (@MCSpiedo).

About chefs Mark Gaier and Clark Frasier:
For more than twenty-five years, James Beard Award-winning chefs Mark Gaier and Clark Frasier have pioneered sustainable dining and celebrated old world traditions with their signature grown on-premise and seasonally inspired cooking, beginning with their flagship restaurant Arrows and MC Perkins Cove in Ogunquit, Maine. Together, the culinary team penned "The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant," (2003) a collection of the restaurant's most celebrated and accessible recipes with useful cooking and gardening tips. In 2011, the Maine-based duo released their second cookbook, "Maine Classics," 150 delicious recipes from Down East. In 2012, the chefs competed on Bravo's Top Chef Masters Season 4, strengthening their reputation among the top culinary talent in the country.

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