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The Basics: Sportello restaurant information

Sportello

348 Congress Street
Boston, MA 02210
617-737-1234

Sportello restaurant information
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A modern interpretation of the classic diner, Sportello (Italian for counter service) offers a menu of chef Barbara Lynch's trattoria-inspired Italian dishes for both lunch and dinner. Sportello's casual, lively, Italian spirit is captured in the sleek, minimalist design, in the cuisine - fresh pastas, creamy polenta, and simple soups - and in the supremely approachable, artisanal wine list created by wine director Cat Silirie.

Sportello's bakery and retail counter serves a selection of Italian-inspired breads and pastries baked fresh each day so Fort Point Channel dwellers and diners can stop in for a delicious treat for breakfast or lunch whether they're in the mood for a cup of organic Peruvian coffee and an impossibly flaky croissant or a sandwich from the refrigerated case.

News and Events at Sportello restaurant

Summer School is in Session at Stir
Spend the summer sharpening your kitchen skills at Stir, Barbara Lynch's intimate, South End cooking studio.

Cochon 555 is Coming
Word is out - the line-up for this year's Cochon 555 pork party includes Tim Cushman of O Ya, Jamie ...

Feast Your Eyes - Sportello
Fresh from Fort Point – savories and sweets from Sportello.

Colin Lynch

Chef at Sportello

Chef Colin Lynch at Sportello

A Massachusetts native, Chef Colin grew up on the North Shore before heading off to Hyde Park New York to attend the prestigious Culinary Institute of America (CIA). It wasn't long however before he was lured back to the Greater Boston area - while still a student, Lynch completed an externship at No.9 Park.

Having gotten his foot in the door, Lynch returned to No.9 Park after graduation and continued to work his way up the line for the next four years before assuming the title of Co-Executive Sous Chef. During his time at the restaurant, No.9 Park garnered many accolades including being named one of the Hottest Restaurants in the World by Food & Wine in 2006 and one of Gourmet's Top 50 Restaurants also in 2006. Boston Magazine awarded No.9 Park Best Restaurant, General Excellence in 2005 and 2006. In 2007, Lynch was singled out by Stuff@Night as a rising culinary talent.

As Co-Executive Sous Chef, Lynch orchestrated many special dinners over the years including an anniversary dinner to benefit the James Beard Foundation. He has also had the honor of cooking for several guest chefs including the legendary Marco Pierre White and Lidia Bastianich.

While working at No.9 Park, Lynch had the opportunity to travel and study abroad. He accompanied Chef Barbara Lynch (no relation) to the Madrid Fusion 2005 conference and has assisted in cooking at several off-site events including The James Beard Awards Gala. In 2007 he spent the summer in Paris working in several Michelin-starred kitchens including Taillevent and L'Arpege to hone his culinary techniques and study the mechanics of fine dining.

In 2008 Lynch was promoted to the role of Executive Chef for Barbara Lynch Gruppo (BLG). In this position, he works directly with Chef Barbara Lynch, developing menus and overseeing staff training for both existing entities (like The Butcher Shop, B&G Oysters and Sportello) and new concepts, including Menton, which opened in early 2010.

As the Executive Chef of Menton, Lynch assisted in designing the kitchen, creating the menus, and opening the restaurant. He is responsible for the day-to-day culinary operations of Menton while overseeing the kitchens of the other BLG entities.

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Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.