Tonino

"This Jamaica Plain gem has garnered an enthusiastic following since it opened in October 2022. It’s hard to go wrong with anything on the menu, but look especially for the taleggio cappelletti drizzled with aged balsamic, the bowl of countneck clams, and the Roman-style pizza bianca with excellent pairings including whipped ‘nduja and stracciatella, ricotta and hot honey, and eggplant caponata." - Erika Adams, Nathan Tavares, Celina Colby, Eater Staff

"This tiny gift of a restaurant — truly, the dining room is not much bigger than yours at home — has quickly established itself as a force to be reckoned with in Boston’s saturated Italian restaurant scene. The tightly edited menu features a handful of pizzas, pasta, and small plates that are all hits, from the clams bathing in a broth studded with melt-in-your-mouth guanciale to the tiny pockets of cappelletti bursting with warm taleggio cheese. Don’t leave without ordering a bowl of tiramisu." - Eater Staff

"We go to Tonino a fair amount, it’s incredible. I’m not the kind of guy who calls friends for reservations, but I get mad when my friends don’t call me. It’s like this weird paradigm. My wife Song will have alerts on for Resy when there’s an opening at Tonino and she’ll text me while I’m at work or call me and ask, ‘Can you take off next Wednesday at 8:30 or can you do Friday at 9:00?’ Yes! Whenever we can get in. I try to move our schedule so we can go. — Jamie Bissonnette" - Tanya Edwards

"Tonino in Jamaica Plain falls into the category of restaurants we’re calling ZBVs, or places with zero bad vibes. It’s a small restaurant where people from the neighborhood actually have dinner, and it’s impossible not to find happiness on the menu. Especially if you order the taleggio cappelletti and pizza bianca that you can customize with pairings like ricotta and hot honey or eggplant caponata. There are plenty of two-tops for dates, but try and snag the two counter seats in the back that look into the open kitchen for a peak ZBV evening." - tanya edwards, joel ang, dan secatore

"Tiramisu is a dime a dozen in Boston, which makes Tonino’s version all the more special. Chef Luke Fetbroth fills each bowl with cocoa powder, whipped mascarpone, and airy ladyfingers, then finishes it off with flaky sea salt and chocolate shavings. It’s the perfect end to a very, very good meal." - Nathan Tavares, Erika Adams