Pillowy gnocchi swimming in smoked brown butter studded with sweet Maine lobster meat and halved cherry tomatoes. The smoked butter gives this dish an unusual depth while keeping the focus on the lobster. Early reviews consistently single this out as a standout from the reopened menu.
Tips from diners
This captures what made the original Sage special — order it without hesitation.
Soft, milky burrata is paired with thin slices of house-cured mortadella and a selection of brined olives. The simplicity lets each ingredient shine — burrata is imported, mortadella is sliced fresh to order. A perfect opening to showcase Italian ingredient quality.
Tips from diners
Order this as your first course — it's light and pairs well with the restaurant's wine selection.
Thick, hand-rolled tubes of pasta cradle a ragù built from house-ground sausage, tomato, and aromatics. The ragu cooks low and slow, coating each tube with sauce. Reviewers note the handmade quality of the pasta and the balance between meat and tomato.
Tips from diners
The portion is generous — plan this as your main course rather than a shared starter.
A whole bird roasted in the brick oven emerges golden and juicy, served family-style with roasted root vegetables and caramelized pan juices. The oven's heat creates crispy skin while keeping meat tender. This is comfort food refined through technique and ingredient quality — a nod to classic Italian home cooking.
Tips from diners
Order this family-style to share — the portion feeds 2-3 people generously.
Delicate Scottish salmon is oven-roasted until just cooked through, served over nutty fregola — a tiny Sardinian pasta shaped like couscous. Spring vegetables and a light pan sauce add freshness. The technique shows refined touch while respecting the salmon's natural flavor.
Tips from diners
Ask about seasonal vegetable changes — the kitchen swaps vegetables based on what's available.
Chef Tony Susi and restaurateur Jen Matarazzo reunited to resurrect Sage, their beloved 1990s restaurant, as Little Sage in March 2025. The intimate 50-seat North End eatery features handcrafted pastas made daily, oven-roasted dishes, and Susi's signature gnocchi. The space balances neighborhood warmth with refined technique, drawing locals and travelers eager to taste the return of a Boston classic.
Reserve well in advance — this reopening has generated significant buzz and the 50 seats fill quickly.
Call ahead to confirm lunch availability — some weekdays may be closed or operate limited hours.
This is literally next door to Tresca (the other upscale Italian spot) — some locals alternate between them.
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