by Liz Bomze
I remember thinking that Cantabrigians had gotten a great Christmas present when Giulia opened last December. The stylish yet low-key Porter Square space came with the promise of Michael Pagliarini, former executive chef at Back Bay's higher-falutin Italian dining room Via Matta, his Umbrian roots, and his considerable pasta-making skills.
That kind of profile breeds high expectations, and I'd be lying if I didn't say that I went into my first meal there with cautious optimism. It's not that I doubted there'd be a few standout dishes, but there are plenty of restaurants—particularly Italian ones—that sound like they'll impress but fall short of truly memorable.
Fonte: http://www.seriouseats.com/
