This is the signature dish reviewers seek out at Bricco. The wild boar is braised for hours, creating a rich, complex meat sauce that's darker and more mineral than beef ragù. The wide pappardelle ribbons are fresh and tender, the sauce clings beautifully, and Parmigiano shavings add sharpness. The depth of flavor comes from technique and time, not from heavy cream or unnecessary additions.
Tips from diners
The wild boar pappardelle is why people make reservations at Bricco. It's the most talked-about dish on the menu.
Pair this with a Barolo or similar Italian red wine from their list — the wine list at Bricco is one of the best in the North End.
Ossobucco is a classic Milanese preparation that Bricco executes with clarity. The veal shank is braised until falling-apart tender, with the marrow bone adding richness to the braising liquid. The sauce is reduced to a silky glaze, finished with bright gremolata (lemon zest, parsley, garlic). A spoon of creamy risotto sits alongside, the butter and Parmigiano bringing comfort. The roasted veal bone marrow is sometimes spooned out and enjoyed separately.
Tips from diners
This is a statement dish worth ordering on special occasions — it's elegant, substantial, and shows off the kitchen's skill.
These delicate pillows are what Bricco is known for among pasta enthusiasts. The exterior is a thin pasta envelope, the interior is silky ricotta bound with just enough pasta to hold shape. They're finished in a brown butter sauce fragrant with truffle, studded with sautéed mushrooms. The texture is almost cloud-like, melting on the tongue. This is technique-driven cooking that rewards careful attention.
Tips from diners
The ricotta pillows are lighter than the wild boar pappardelle — order both if sharing to get a range of textures.
Bricco's saltimbocca follows the classical preparation — veal pounded thin, wrapped in good prosciutto and a crisp sage leaf, then seared until the prosciutto is crisped and the veal is cooked through but still tender. The pan sauce is delicate and doesn't mask the components. A simpler dish than the pappardelle, but executed with the same attention to detail.
Tips from diners
If you want a lighter second course or want variety from pasta, the saltimbocca is elegant and approachable.
When white truffles are in season, Bricco features them on the menu — shaved fresh over creamy risotto that's cooked to that perfect point where individual grains are still distinguishable but the rice is surrounded by a silky starch sauce. The Parmigiano-Reggiano is aged and sharp, cutting through the cream. The truffle aroma dominates the plate in the best way.
Tips from diners
This is a splurge dish when white truffles are available — it justifies the higher price and is worth the expense.
Bricco opened as Frank DePasquale's ambitious restaurant on Hanover Street, the headquarters of his North End empire. The space is upscale without being formal, with an award-winning wine program that features both European classics and California selections. The menu showcases modern interpretations of regional Italian dishes — wild boar pappardelle, veal ossobucca, risotto with truffles. The kitchen doesn't shy away from rich ingredients like butter, cream, and truffle, balanced by technique and proper execution.
Book a table in advance — Bricco fills up, especially on weekends. The wine bar at the front is possible to access with just a walk-in, but the dining room requires a reservation.
Ask the sommelier or staff for wine recommendations — the wine list is extensive and they're knowledgeable about pairings.
Bricco stays open late on Friday and Saturday until 2am, and opens for lunch on weekends starting at noon.
The upscale but not formal atmosphere makes Bricco perfect for celebrations or special dinners. Let them know if you're marking an occasion.
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