Faccia Brutta and Bar Pallino open this week on Newbury Street



Faccia Brutta’s menu is inspired by Italy’s coastal regions, while Bar Pallino offers a light menu with a focus on naturally produced wines.

Veteran chefs Ken Oringer and Jamie Bissonnette bring their own spin on classic coastal Italian recipes and source local suppliers and ingredients.

The new restaurant and bar from veteran chefs Ken Oringer and Jamie Bissonnette, Faccia Brutta and Bar Pallino, is set to open at 278 Newbury St. on May 24.

“We’re taking reservations for May 24, so we better be ready,” Bissonnette told Boston.com.

“We’re just throwing caution to the wind,” he joked a week before the opening. “No, seriously, we’re ready.”

Faccia Brutta’s menu is inspired by Italy’s coastal regions, but Oringer and Bissonette put their own spin on the recipes and look to local suppliers and ingredients.

The opening menu will be light and fresh with a crudo section that includes langoustine with apple and marinated rhubarb, which is inspired by “time spent in Venice”, said Bissonnette, and a black bass crudo. inspired by a “raw fish dish eaten in Sicily”. .”

Chefs Jamie Bissonnette and Ken Oringer in front of Faccia Brutta on Newbury Street.

The snack section lists pan con tomate, a crispy bruschetta made with bread from Brookline’s Clear Flour Bakery, and the veggie section has crispy stuffed squash blossoms and fried artichokes.

There will be two full-sized dishes ‘for the table’: a farmer’s market salad – “because we’re only 75 yards from the Copley Square Farmer’s Market”, Bissonnette said – and also an antipasto platter crudités, crudité style, and some blanched, such as roasted peppers marinated in wine vinegar.

House pastas include bucatini – with Gulf shrimp, pine nuts and saffron – and pansotti, filled with Swiss chard and ricotta.

“This dish is common in Liguria, but it is usually served with pesto. We finish it with brown butter, fiddleheads and walnuts,” Bissonnette said.

“Very important,” he added. “We will also have a separate gluten-free pasta kitchen, so we can be sure there is no contamination.”

One of Faccia Brutta’s dishes

Desserts include the bombolone, a classic Italian filled donut. Faccia Brutta’s offers rhubarb and lemon verbena jam; and homemade gelato and sorbet, the flavors of which, like much of the menu, will change with the seasons.

The interior of Faccia Brutta features a central bar and custom light fixtures.

“They’re huge welded metal with, well, it looks like stained glass,” Bissonnette said.

It also includes royal blue banquettes paired with chairs in a natural wood finish with mustard yellow cushions.

Faccia Brutta, which means “ugly face” in Italian, and Bar Pallino, a wine bar with a light menu and an emphasis on naturally produced wines, expand the JK Food Group of Oringer and Bissonnette.

Other restaurants in the group include the Spanish tapas bar Toro on Washington Street, the Italian-themed Coppa on Shawmut Avenue and Little Donkey, a global fusion seafood restaurant in Cambridge’s central square. Oringer also owns Uni at the Eliot Hotel in Back Bay.

The vegetable antipasti are composed of raw vegetables, raw vegetables style, and some raw vegetables, such as roasted peppers marinated in wine vinegar.

Chef Brian Rae, a five-year-old Coppa veterinarian, will head up the kitchen. JK Group Beverage Director Jodie Battles becomes a partner of Bar Pallino and Faccia Brutta. Jan Brown, formerly of Seaport bar Drink, was brought in to run a lively cocktail program.

“He created a great spritz section, which will be perfect for our patio this summer,” Bissonnette said.

Faccia Brutta is open from Tuesday to Thursday, from 4 p.m. to 10 p.m.; From Friday to Saturday, from 4 p.m. to 11 p.m., the Pallino bar is open every evening from 5 p.m. to midnight.


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