About

Marisa Iocco, Boston's only Italian-born female chef, salutes Italian-American food at Gennaro's 5 North Square Restaurant in the North End with a menu she calls MangiAmerica ( "Eat, America" ).

MangiAmerica celebrates the dishes that are the mainstays of the Italian-American table. Marisa pays homage to the soulful hominess and evocative flavors of italian-American cooking.

Because this is food that so often conjures up memories of personalities and places now departed, she has recreated these dishes as scrupulously- and reverentially- as possible. Sunday gravy is simmered for hours and ladled over house-made fresh macaroni. The mozzarella is produced locally. The fish is hand selected daily from the fishmonger. Some dishes are only available family-style-deliberately intended to be shared with and enjoyed by loved ones.

Marisa Iocco's MangiAmerica menu additionally honors that experience with food that is simple, satisfying and pieno d'amore ( "full of love" ).

Contact Us

#617.720.1050

Gennaros5northsquare@gmail.com

Located at

5 North Square, Boston, MA

Hours

Sunday - Thursday | 11:30AM - 10:00PM

Fridays & Saturdays | 11:30AM - 10:30PM

Make a Reservation

ANTIPASTI

Tagliere of Salumi

knife cut select artisanal cured meats 16.5

Tagliere of Seasonal Vegetables

pickled & marinated in-house 15

Mushrooms Rosemary Torta

wild mushrooms trifolati, parmigiano crema 15

Calamari Fritti

fried & served with spicy dip and marinara 14

Shrimp Scampi Scottati

evoo, touch of marsala wine, garlicky bread crumbs 15

Mozzarella Nodini Agrodolce

knotted mozzarella, chef chutney’s celery fennel piccante 15

Burratina Caprese

warm burrata, tomatoes & basil 16

Bistecca di Calamari

marinated & grilled, ligurian salad of haricots verts & patatine 14

Caesar

10

Insalata Verde

9

PASTA

(ONLY FRESH)

Trenette con Funghi

today’s ragout with market mushrooms MP

Linguine Scampi & Clam

jumbo shrimp, littleneck, garlic & oil, fume’ bianco 21

Garganelli Calamari & Peas

puttanesca sauce - rosso pomodoro 21

Gnocchi Vongole Pizzaiola

potato dumpling, clams, cherry tomatoes condiment 21

Lobster Ravioloni

shellfish fra diavolo, julienned zucchini 24.5

Chitarrine Bolognese

slow braised assorted natural meat, chef‘s original recipe 21

Rigatoni Amatriciana

pancetta italiana, pecorino-parmigiano, san marzano tomatoes 19

Manicotti Italo-Americani

crespelle filled with ricotta & spinach, bolognese ragu’ 22

Bombolotti di Carciofi

artichoke hearts & ricotta pillow - saffron with peas & artichokes 22

Vegan Raviolotti

seasonal vegetables, salsa di pomodoro 22

SECONDI-ENTREES

Chicken Polpettone

stuffed with spinach & scamorza - potatoes, eggplant contorno 23

Veal Ossobuco

vegetable ratatouille, celery potato crocchette 29.5

Lamb Chop Scottadito

mashed rabe & semolina, spicy potato chips 28

Manzo Arrosticioni

grilled certified angus beef skewers, tomato panzanella salad 26 Pork Chop Piccante double roasted potatoes, vinegar peppers 25

Cod in Bianco

potatoes & calamata olives, baked in salsa di vino 25

Marsala - Chicken or Veal

mushrooms, marsala condimento 22/24

Parmigiana - Eggplant, Chicken or Veal

mozzarella & marisa’s marinara 22/24

Rigatoni & Sunday Gravy

slow cooked meatball, sausages & pork ribs in tomato ragu’ 24

CONTORNI-SIDES 5

Eggplant al Funghetto

Sauteed Rabe or Mashed Rabe & Semolina

Linguine Marinara

Double Roasted Potatoes al Rosmarino
Click here for Dinner menu

VINI BIANCHI (WHITE WINES)

2011 Chardonnay Cantele (Puglia) 8/glass 28/btl 2010 Pinot Grigio (Veneto) 7/glass 28/btl 2010 Trebbiano (Organic) Valle Reale (Abruzzo) /glass 28/btl 2011 Vermentino "Costamolio" Argiolas (Sardina) 8/glass 28/btl 2011 Gavi Tenuta La Marchesa (Piedmont) 9/glass 28/btl 2010 FalanghinaTerre Dora di Paolo(campania) 10/glass 32/btl 2009 Chardonnay Arrowood (California) 32/btl 2010 Sauvignon Blanc Collivini (friuli Venezia Giulia) 32/btl 2011 Pinot GrigioBarone Fini (Alto Adige) 32/btl 2010 Verdicchio ClasicoCasal di Serra, Umani Ronchi (Marche) 32/btl

VINI ROSSI (RED WINES)

2009 Sangiovese (Organic) Di Majo Norante (Molise) 8/glass 30/bt 2009 Aglianico del Vulture Bisceglia (Bascillcata) 10/glass 30/btl 2008 Chianti Classico DOCG Castello d'Abolla (Toscano) 10/glass 30/btl 2008 Nero D'Abola Feotto Dello Jato (Sicillia) 30/btl 2010 Montepulciano D'Abruzzo Stella (Abruzzo) 7/glass 30/btl 2007 Vino Nobile di Montepulcaino (California) 65/btl 2005 Brunello di Montalcino Capanna (Toscano) 65/btl 2010 Nebbiolo "Regret" Montalcino Capanna (Toscano) 65/btl 2007 Sondaria "Super Tuscan" Poggio al Tesoro (Bolgheri, Toscano) 65/btl 2008 "Palazzo della Torre" Allegrini (Veneto) 45/btl 2009 Chianti Classico (Organic( Castellare (Toscano) 45/btl 2009 Pinot Noir 24 Knots (California) 45/btl 2008 Cabernet Sauvignon Silver Palm (Napa, California) 45/btl 2009 Valpolicella Bertani (Veneto) 45/btl

MOM & CHEF'S RESERVE WINES

2008 Vertigo Livio Felluga (Friuli) 50/btl 2008 Cabernet Sauvignon Antica (Napa, California) 80/btl 2009 Frassinello Le Sughere (Maremma, Toscanno) 80/btl 2007 Barolo Elvio Cogno (Piedmont) 80/btl 2007 Amarone della Valpolicella Zenato (Veneto) 90/btl

HALF BOTTLES AND SPLITS

N/V Prosecco di Conegliano Brut Zardetto (Veneto) 9/btl 2006 Chianti Classico Castello di Bossi (Toscano) 24/btl 2010 Merlot Francis Copola (California) 22/btl 2011 Pinot Grigio Tiefenbrunner (Trention - alto adige) 16/btl 2011 Brachetto Bera (Piedmont) 19/btl

Click here for Wine menu

VEGETABLES & FRESH MOZZARELLA LOCAL DAILY MADE FRESH MOZZARELLE EXTRAVAGANZA

Ricotta salata carpaccio,

Red & yellow beets salad, mint 12

Ricotta di fruscella,

Individually handmade ricotta, celery Fennel chutney, bruschetta 14.5

Nodini & robe,

Knotted mozzarella & Garlicky rabe 15.5

Buratina caprese,

Warm burrata, Tomatoes & basil 15.5

Treccia & melanzane,

Braided mozzarella & eggplant 15.5

MEATBALL MEDLEY WITH MARISA'S MARINARA

Available Also As A Panini & Salad Or With Pasta (Add $4) 3 Meatballs Per Order

~ FRESH PASTA MADE DAILY ~

Gluten-free Pasta is Available Upon Request. Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Foodborne Illness, Especially if You Have Certain Medical Conditions Before Placing Your Order, Please Inform Your Server If Anyone In Your Party Has A Food Allergy. 20% Gratuity Added To Parties Of Six Or More.

Click here for bar menu

(DOLCI)

Vanilla Bread Pudding 8

Salty Caramel Sauce

Chocolate Bread Pudding 8.5

Chocolate Ganache

Canoli Di Ricotta 7

Rum Baba & Fluffy Cheese Crema 8.5

Strawberries Salsa

Our Cheesecake 8.5

Cherry Glaze

Tiramisu' 8.5

Gelato and Sorbetti of the Day 8.5

 All Desserts Are Made Fresh Daily In-House

Click here for Dessert menu

ANTIPASTI

Tagliere of Salumi

knife cut select artisanal cured meats 16.5

Tagliere of Seasonal Vegetables

pickled & marinated in-house 15

Mushrooms Rosemary Torta

wild mushrooms trifolati, parmigiano crema 15

Calamari Fritti

fried & served with spicy dip and marinara 14

Shrimp Scampi Scottati

evoo, touch of marsala wine, garlicky bread crumbs 15

Mozzarella Nodini Agrodolce

knotted mozzarella, chef chutney’s celery fennel piccante 15

Burratina Caprese

warm burrata, tomatoes & basil 16

Bistecca di Calamari

marinated & grilled, ligurian salad of haricots verts & patatine 14

Caesar

10

Insalata Verde

9

PASTA & SECONDI 16

Garganelli Calamari & Peas

puttanesca sauce - rosso pomodoro

Linguine Scampi & Clams

jumbo shrimp, littleneck, garlic & oil, vino bianco

Gnocchi Vongole Pizzaiola

potato dumpling, clams, cherry tomatoes condiment Rigatoni Amatriciana pancetta italiana, pecorino-parmigiano, san marzano tomatoes

Chitarrine Bolognese

slow braised assorted natural meat, chef ‘s original recipe Manicotti Italo-Americani crespelle filled with ricotta & spinach, marinara

Chicken Polpettone

stuffed with spinach & scamorza - potatoes, eggplant contorno Marsala - Chicken or Veal mushrooms, marsala condimento

Parmigiana - Eggplant, Chicken

or Veal mozzarella & marinara

MEATBALL EXTRAVAGANZA 9-14

Available as a sandwich & salad or with pasta (3 meatballs per order)

Manzo Classico

angus beef, parmigiano, herbs & garlic

Maiale Cacciatore

pork loin, pancetta, peppers, marinara

Vitello Saltimbocca

milk fed veal, prosciutto & provolone cheese, sweet vino condiment Pollo Marsala chicken, mushrooms, shredded mozzarella, marsala sauce

Melanzana Parmigiana

roasted eggplant pulp, lots of mozzarella & basil, marinara

AMO I PANINI PRESSATI - I LOVE THE PRESSED PANINI 11

Mortadella, burrata, broccoli rabe

Prosciutto, fresh mozzarella, touch of our orange jam

Salame piccante, pecorino, marinated zucchini

Ricotta, anchovies, sundry tomatoes

Melanzana, provolone cheese, roasted peppers

 We are proud to announce that the chef developed our Panini bread with Aldo, a fifth generation of Parziale’s oldest bakery in our neighborhood. We like to emphasize the importance to make bread with natural proofing (32-plus hours), to reach the greatest and healthiest flavor, using only untreated flour, water and fresh yeast.

~ FRESH PASTA MADE DAILY ~

Gluten-free Pasta is Available Upon Request. Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Foodborne Illness, Especially if You Have Certain Medical Conditions Before Placing Your Order, Please Inform Your Server If Anyone In Your Party Has A Food Allergy. 20% Gratuity Added To Parties Of Six Or More.

Click here for lunch menu

News From Twitter

Private Dining Parties

617.720.1050
View Layout

Gennaro's 5 North Square offers Private Dining for parties as intimate as 5 in number, to dedicated room celebrations accommodating 40-50 people.

The upstairs area, in addition to a quiet and elegant service bar and ample grand room space is punctuated at its perimeter with a number of bow-front built-in booths overlooking North Square and with views of Boston's skyline, including the US Customs House, a familiar landmark.

The downstairs area, with its grand staircase and chandelier, and intricate turn of the century tin ceiling and wall tiles, ornate with beautiful decorative patterns of the era, offer a classic, formal, yet comfortable dining experience, as if in a 19th century palazzo.

Service.

Your guests will feel like royalty, seated in the warmth of the traditional surroundings, and waited upon hand and foot by our attentive, courteous and unobtrusive waitstaff.

Gennaro's trademark service as well as outstanding cuisine is now widely documented in the many rave reviews that the restaurant is accumulating under the aegis of Marisa Iocco, Executive Chef.

Location.

What better place to meet for an event but on a quiet plaza, actually the oldest in the city and the most historical as well, several paces from the House of Paul Revere?

North Square is readily identified, directly on the red-brick Freedom Trail and could not be more convenient. The restaurant storefront is unmistakably recognized. Its characteristic bay windows and welcoming awnings have been tastefully matched by proprietor Linda Riccio with the find masterful decorative copper cladding. The entire assembly is highlighted by a series of cleverly placed an angled exterior lighting sconces, which wash the building at night with a warm and attractive glow, and can only be experienced firsthand - photographs barely are able to capture the effect that the Riccio's wonderfully crafted facade has on the North Square environment and the building itself. It transforms the space at nighttime at the lighting smartly actives as the sun begins to fade.

Table Layout

Back to Private Dining Restuarant Floorplan

Marisa Iocco

When Chef Marisa Iocco arrived in Boston in 1989, she spoke no English. She quickly discovered that what she could not say in words, she could communicate through her cooking.

Born in Orsogna, Abruzzo and trained in art, architecture, and the culinary arts, Marisa was determined to introduce the foods of her native Italy to her new country. She believed (and still believes) that good cooking transcends nationality, and that sharing a meal brings people together, regardless of language.

As Boston’s only Italian-born female chef, Marisa is a role model to many in her field. Her less-is-more approach with its emphasis on fresh, seasonal ingredients and reliance on traditional Italian culinary techniques has brought her awards and accolades and distinguished her as one of the country’s foremost proponents of cucina Italiana.

Marisa’s work has been honored by the Accademia Cucina Italiana (one of the best Italian culinary institutions in America), and Le Dames d’Escoffier. She has been written about by many national and local publications, including The New York Times, Food & Wine, Bon Appetit, Eating Well, United Hemispheres, Boston Magazine, The Boston Globe and The Boston Herald.

About MangiAmerica

MangiAmerica

In spite of my rigorous training of Italian cuisine and purity of Italian cooking in America, I always have been curious about and baffled by Italian-American food.

However, if I look at its origin, 100 years ago, I can only feel proud of the Italian immigrants, who were able to create very simple but bountiful food, rich in flavors and many spices. It seems they wanted to represent the newfound Promised Land in the richness and abundance of the food they were cooking.

My interest and exploration of the origin of the Italian-American cuisine inspired me to create a menu to glorify the Italian-American style of cooking. I wanted to add elegance, variety and quality to the well known meatballs, chicken cacciatore, veal parm, and other Italian American dishes.

I would like to bring this style of food at a boutique level, affordable and accessible to everyone. My intention is to blend a little of my old rigorous Italian cooking with the new American style so that each could be enriched and enhanced, and both can harmonize.

Let's make Gennaro's 5 North Square a meeting place with friends and family to celebrate and share the pleasure of great food from the menu. Salute! Cheers! And "Mangia America"!

Back to Marisa's Bio

Press

Gennaro's Restaurant: 5 STARS, Ratings are calculated based on consumer-review websites and blogs, social networks, business rating services and other award information to determine the top companies across the country. Only those high ranking businesses with a 4-5 star rating win the Talk of the Town News Customer Satisfaction Award. "we thoroughly enjoyed our dining experience at Gennaro's. four of us had lunch and each meal was perfect!" MangiAmerica means to change all that. Utilizing the best ingredients she can find ' locally caught fish, artisanal cheeses, handcrafted pastas Chef Iocco is bringing Italian-American back to life. Gennaro Riccio, the fourth generation of his family, will soon take over the eatery at 5 North Square. At only 21 years of age, he has the wisdom and confidence to bring in an artist for the transition 4 STARS Gennaro's, a perfectly nice two-star red-sauce restaurant with old North End charm all around, hired chef Marisa Iocco, a true daughter of Abruzzo, and set her to creating a menu that "pays homage to the soulful hominess and evocative flavors of Italian-American cooking." Given that Iocco has only been in the US since 1990, and spent most of that time running top-notch kitchens For over 20 years, Marisa Iocco has been preparing classic Italian food, true to her birthplace, and to great praise, in Boston's North End. The kitchens she has helmed over the years have consistently been in the top of their class and she's long been regarded as one of the best chefs in Boston. Now, at Gennaro's 5 North Square, Iocco has stepped outside the realm of classic Italian that made her so renowned. Gennaro's 5 North Square Restaurant gets 5 out of five stars. Charming location. Our meal was wonderful Diners came for a romantic date. Timeless Italian favorites and quaintly dated keep this nostalgic North End eatery firmly anchored Diner's Choice, Most Romantic, 4 1/2 out of 5 stars..the staff was excellent! 94% of Zagat subscribers loved it!