{"id":1157,"date":"2011-07-18T05:00:36","date_gmt":"2011-07-18T10:00:36","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1157"},"modified":"2011-07-16T18:35:44","modified_gmt":"2011-07-16T23:35:44","slug":"standing-in-the-rain-in-east-boston","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/standing-in-the-rain-in-east-boston\/","title":{"rendered":"Standing in the Rain in East Boston"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n

Where can you eat in East Boston which is worth standing in the rain for?\u00a0 Rino\u2019s Place<\/a> is the restaurant and was definitely worth the hour wait.<\/p>\n

\"\"<\/a>

Stuffed Mushrooms with Crab<\/p><\/div>\n

One of my favorite episodes of Guy Fieri\u2019s Diners, Drive-Ins, and Dives<\/a>\u00a0show, takes place at Rino\u2019s<\/a> and the food looked freakin\u2019 amazing.\u00a0 When I was in Boston a few weeks ago I made a list of every restaurant I wanted to go to.\u00a0 I started with\u00a0the Zagat<\/a> food rating and moved it to the top of the list if they were on Triple-D.<\/p>\n

Two places made it to the top, Mike\u2019s City Diner and Rino\u2019s Place.\u00a0 I went to both and although I enjoyed\u00a0Mike\u2019s, Rino\u2019s\u00a0served one of the best Italian meals I have ever had, hands down.\u00a0 I\u2019ll be dreaming about going back there someday.\u00a0 It is that good.<\/p>\n

After a 15 minute cab ride across the bay, we\u00a0are dropped off in a residential neighborhood outside of a tiny restaurant called Rino\u2019s Place.\u00a0 It about to start raining and the hostess tells me we will be lucky to get in within an hours time.\u00a0 So, we wait.<\/p>\n

\"\"<\/a>

Homemade Burrata with Prosciutto<\/p><\/div>\n

My wife and I walk around a half block or so and realize it is not the type of neighborhood you want to wander around in.\u00a0 We retreat back to the relative safety of the cross-section, and wait under the awning of a house.<\/p>\n

It\u2019s raining full bore by this time and time crawls past.\u00a0 We see several people leave, with several empty tables inside but no one calls my phone (as they said they would.)<\/p>\n

Eventually, a very nice couple who is leaving, tells us there are plenty of tables inside and that we may want to check back in.\u00a0 I check back in, and after a little huff, the hostess agrees to seat us.\u00a0 I\u2019m not sure what the problem is over, considering there are\u00a0five empty tables, but anyway, we are happy to get out of the rain.<\/p>\n

The menu looks just like the one from the website but the hand-printed specials menu is huge.\u00a0 It does not have one or two specials, it has twenty or more!\u00a0 I\u2019m not sure which menu to order from but recognize some items I must have.<\/p>\n

\u00a0<\/p>\n

\"\"<\/a>

Rino's Special<\/p><\/div>\n

For an appetizer I order the Stuffed Crab Mushrooms<\/strong> and the Burrata<\/strong>.\u00a0 For my entree I order the Lobster Ravioli<\/strong> and my wife orders the Rino\u2019s Special<\/strong>.<\/p>\n

It takes a while but our Stuffed Mushrooms<\/strong> come out first and look simply wonderful.\u00a0 The plate is full of large mushrooms, each one brimming with slightly seared crab meat.<\/p>\n

The mushrooms are bathing in a white-wine, lemon, and parsley sauce and smell wonderful.\u00a0 They taste even better as the crab melts in your mouth with the lemon leaving a perfect hint of tanginess behind.\u00a0 We start to get full at this point, already!<\/p>\n

Next up is the Burrata<\/strong>.\u00a0 A plate appears with four large fresh balls of mozzarella, filled with cheese and cream,\u00a0and wrapped in thin slices of prosciutto de parma.\u00a0 They sit atop fresh slices of tomato, olive oil, and salt and pepper.\u00a0 I cut into one of the pouches of cheese and the cream oozes out.\u00a0 Wow, it tastes amazing.\u00a0 The mozzarella is fresh and creamy and the cheese on the inside puts it over the top flavor wise.\u00a0 The prosciutto is perfectly aged and adds a perfect amount of salt to the appetizer.\u00a0 I could spend the next few days here, eating only this appetizer over and over again.<\/p>\n

\"\"<\/a>

Lobster Ravioli<\/p><\/div>\n

Our entrees of Lobster Ravioli<\/strong> and the Rino\u2019s Special<\/strong> come out next and look amazing.\u00a0 My plate is full of several huge made-to-order lobster ravioli, topped with a lobster-cream reduction sauce.\u00a0 I bite into one and the pasta is silky smooth, with just the right amount of bite to it.<\/p>\n

The filling of cheese and lobster claw meat is creamy, savory, and perfectly seasoned.\u00a0 The sauce, oh wow, the sauce is so good.\u00a0 It\u2019s smooth, tastes of lobster, and has an amazing depth of flavor to it.\u00a0 I can barely finish the entree but already want it again.\u00a0 Guy Fieri showcased the dish on his show and he was right on the \u201cmoney\u201d when he endorsed it.<\/p>\n

Rino\u2019s Place makes the best Italian food I have ever had,\u00a0without question.\u00a0 I could easily see going there once a week to try something new.\u00a0 The menu is huge, the prices are very cheap, and the food is out of this world.\u00a0 Go there and you will not regret it.<\/p>\n

\"Rino's<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Todd Barron @ FoodieCuisine.com Where can you eat in East Boston which is worth standing in the rain for?\u00a0 Rino\u2019s Place is the restaurant and was definitely worth the hour wait. One of my favorite episodes of Guy Fieri\u2019s Diners, Drive-Ins, and Dives\u00a0show, takes place at Rino\u2019s and the food looked freakin\u2019 amazing.\u00a0 When […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[4,205],"tags":[429,434,433,436,16,432,435,431],"class_list":["post-1157","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine","category-reviews","tag-boston","tag-burrata","tag-east","tag-lobster","tag-pasta","tag-place","tag-ravioli","tag-rinos"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1157"}],"version-history":[{"count":13,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1157\/revisions"}],"predecessor-version":[{"id":1380,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1157\/revisions\/1380"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1157"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}