Lives Worth Eating- Vinny’s Ristorante

By: Talita Elizeu ‘17

Food Columnist

Welcome to season two of Lives Worth Eating. I spent this winter break globetrotting, and by that I mean I worked a ton and then took a road trip down to Florida because my parents were moving. But since we are making a habit of presenting alternate facts, I’m going to say my road trip was huge. And as expected, my meals were just as monumental.

We held a goodbye dinner at an old family favorite, a small Italian restaurant in Somerville, MA called Vinny’s. They have got great entrees and fresh, thick crusted free bread.

Our two favorite dishes include the Salmon Pasta and the Rack of Lamb, both of which are near divine culinary experiences. We ordered it with angel hair pasta, but Vinny’s offers a variety of pastas, including three homemade pastas. The pasta sauce is well seasoned, savory, and creamy, loaded with with bite sized chunks of salmon distributed throughout the dish. The sundried tomatoes and peas add an acidic bite and texture to the sauce. At every bite, I’d close my eyes and appreciate the richness of the salmon with the sharpness of sun dried tomato, tied together perfectly by the sauce. Sprinkle some parmesan and red pepper flakes for a kick, and this dish is guaranteed to blow you out of the water.

Next is the rack of lamb. At twenty six dollars, this is an expensive dish. On the other hand, it is the most affordable and generous portion of rack of lamb that I’ve seen at any restaurant. You can expect five perfectly arranged grilled lamb ribs in a rich, savory, tomato based sauce, sprinkled with black pepper, rosemary, and other chopped up herbs and spices. It is served with a side of pasta or mashed potatoes and sautéed vegetables. Peppers and zucchini sautéed perfectly, their crisp freshness pairing perfectly with the rich lamb. The mashed potatoes are pan fried, topped with a golden brown pan sear.

Honestly, the whole experience is ethereal. My suggestion is to toss those mashed potatoes in the sauce. Get lost in the sauce. You’re worth it.