Rino's Place

"Wow! What an intimate eating experience. We had to wait about 20 minutes outside. No reservations are taken. It is worth it. POWER THROUGH. The food here is amazing. Pillow like gnocchi. The sauce was not overly sweet. The anacini was crisp on the outside stuffed inside with peas. The chicken parmigiano served with choice of pasta. My friend selected ziti. The chicken cutlet was pounder out to almost cover the whole plate. It was lightly fried. The butter lemon sauce on the other chicken dish served with mushrooms over linguini was epic. The bill came to $145.00 with tip. Plus a glass of wine, an iced tea, and a ginger ale. Water Pitchers on table. Oh only about 10 tables. But push out of your mind....the Food was A M A Z I N G ....I ubered here...parking is hard..."

"I’m from Texas. Was fortunate enough to get to visit this fine establishment for dinner before I went back home. Bottom line…we don’t have Italian food like this in Texas. Period. So I can’t really compare it to anything. But everything about this place is awesome and unique. It’s not just the food. It’s the culture, work ethic, and authenticity. If I had to compare it to Texas BBQ, it’s the Snows BBQ of Italian food in Massachusetts. And if you really know anything about BBQ, you know I’m basically saying it’s the real deal."

"Just go here. Everything you've seen and read are true, legit the BEST pasta I've had in Boston. The food is amazing, service fantastic, ambiance homey and relaxed, location slightly out of Boston but well worth it, and the prices are amazing for the amount of quality food you get. Truly a 10/10 and would recommend!"

"Calamari and steamed mussels appetizers were delicious! Pasta was thicker than expected and red sauce wasn’t too tasty - little watery, but overall really good spot."

"Wife told me to try this place out whilst I was in Boston for a conference. The restaurant decor is quaint, I liked it. The wine selection was good and the pours reflected the price. I was pretty disappointed with the scallop limoncello. The scallops were frozen so they were really soggy and when you get frozen seafood, sometimes you bite into it and you get this ammonia smell which means that somewhere along the supply chain the product had thawed and was putrefied then refrozen. Not the restaurant’s fault but it sure doesn’t make me want to go back. The lobster ravioli’s were American size. It really stuffed me. It was good. It was basically lobster ravioli served in a lobster bisque. Intensely strong flavours. My only suggestion would be to ask if there’s any fresh seafood in before ordering the specials. Otherwise stick with regular stuff. Chef obviously knows what he’s doing but the scallops left me disappointed."