Hand-rolled orecchiette ('little ears') are coated in a light sauce studded with crumbled house-made sausage and seasonal vegetables. The pasta has the slightly rough texture that catches sauce beautifully. Reviewers call this an instant classic — it strikes a balance between rich and light, hearty without being heavy.
Tips from diners
Order this as a main after sharing the crudo tasting. It provides a warm, satisfying follow-up without being overly heavy.
When Nantucket bay scallops are in season, they're the star of the crudo menu. Sliced thick enough to showcase their natural sweetness, topped with yuzu for brightness, crispy rice for texture, and delicate micro herbs. The combination is elegant and allows the scallop's buttery richness to dominate.
Tips from diners
Scallop season peaks in winter — visit November through March for the best preparations. In summer, crudo rotates to other fish.
The crudo tasting spotlights Chef Lynch's sourcing philosophy. Expect 3-4 rotating preparations: perhaps Nantucket bay scallops with yuzu and crispy rice, razor clams with jalapeño and lime, and a piece of Japanese shima aji with soy and wasabi. Each piece is sliced to order and meant to showcase the ingredient's purity. Reviewers note this as the best way to start — it's a master class in fish quality.
Tips from diners
Start with the crudo tasting rather than ordering individual crudos. It's the best way to experience the daily selection and Chef Lynch's vision.
The focaccia arrives warm and steaming with a crispy crust and pillowy interior studded with whole rosemary sprigs and sweet, caramelized onions. It's made fresh throughout the day in-house. The oil is generous but not overwhelming, and the bread itself has the slight tang of natural fermentation.
Tips from diners
Order this while waiting for other courses — it's perfect for mopping up any remaining crudo oils on your plate.
When salmon appears on the crudo menu, it's typically from a premium supplier — pale pink, buttery, and sweet. Sliced paper-thin and dressed minimally with good olive oil, citrus, and salt to let the fish speak. Reviewers note the texture is almost creamy and the flavor profile is clean and pure.
Tips from diners
Ask your server about the salmon's origin — Chef Lynch often has interesting sourcing stories that enhance the eating experience.
Bar Mezzana opened at Ink Block in Boston's South End as a coastal Italian restaurant from Chef Colin Lynch. The crudo program changes daily — Nantucket bay scallops, razor clams, Japanese shima aji, and European lubina rotate through a pristinely curated menu. Equally celebrated are the house-made pastas, handmade focaccia, and natural wine list. The restaurant offers patio seating where diners often linger, praising the quieter atmosphere compared to the main dining room.
The patio is first-come, first-served and highly coveted in warm weather. Request patio seating when making a reservation, or call ahead to ask availability. Guests note patio seating feels quieter and more intimate than the main dining room.
The wine list emphasizes natural wines and small-producer bottles. The staff has deep knowledge — ask for a pairing recommendation that matches the crudo's salinity and brightness.
Brunch runs Saturday-Sunday 11 AM-3 PM and features simpler preparations of the dinner crudo menu alongside pasta and grilled dishes. Arrive before noon to avoid waits.
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