Milton's
Italian restaurant · Pemberton ·
Homemade pastas, wood-fired meats, craft cocktails, shareable dishes
Homemade pastas, wood-fired meats, craft cocktails, shareable dishes
"An intimate Italian destination with a cozy, family-oriented feel—stairs lead to a tucked-away dining room lined with family photos, jewel-toned velvet booths, and many two-top tables that encourage a celebratory, close-knit meal. The menu is designed for sharing and highlights include a raw Sicilian tar tar of tuna, salmon, and scallops; an extravagant Tigelle antipasti platter meant to be piled onto warm, aromatic flatbread; slices of 100-layer lasagna; and a standout chicken parm with spaghetti. A revived pasta, cresta di gallo, features tangy toasted yeast, pickled mushrooms, and a Parmesan cream sauce sourced from the chef’s previous work, and diners can round out the night with an extensive wine list or slip into the adjoining cocktail bar for a nightcap." - Brittany Britto Garley
"We love that Milton’s focuses on the classics and puts all its energy into perfecting pasta. The folks at this Rice Village Italian restaurant do it well with their “100 Layer Lasagna,” which rotates ingredients like tender oxtail ragu but maintains a decadence that keeps us coming back. And the only thing that makes swimming in red sauce better is the service. The staff is attentive, giving recommendations on which cocktail is best to accompany your cresta di gallo while also tossing out a compliment on your new blazer. Whether it’s to sit at the bar and marvel at the spiciness of the “Tuna N’duja” or to pat yourself on the back for being able to get the lasagna before it runs out for the day, make any excuse you can to go to Milton’s." - gianni greene, chelsea thomas
"Located above Local Foods in Rice Village, this new Italian-American trattoria offers an enticing spin on classics, with 100-layer lasagna made with oxtail, chicken parmesan, and cresta di gallo, a throwback pasta from the Pass & Provisions that combines roasted and pickled mushrooms and toasted yeast in a Parmesan cream sauce. The Tigelle platter, an extravagant snack plate, is filled with antipasti like coppa, fermented leeks, Parmesan, and whipped burrata, which can be stuffed into the warm, aromatic, ampersand-imprinted flatbread that’s baked-to-order. Diners can seal the experience with a slice of towering tiramisu and the warm and frothy Incorretto, Milton’s unconventional take on a caffé corretto that combines homemade aerated amaro and pistachio milk." - Brittany Britto Garley
"Milton’s puts all of its energy into perfecting pasta. The folks at this Rice Village restaurant put their little touches on the cresta di gallo surrounded by a moat of parmesan cheese foam. It’s a dynamic blend of earthiness, acidity, and cream and is the best pasta dish at Milton’s. Come for a solo meal and get your linguine with a side of spicy “Tuna N’duja,” but secure a reservation in advance." - chelsea thomas, gianni greene
"Step back in time at this American trattoria by Local Foods Group, where gem tones, intimate banquettes, and wooden accents create a warm, nostalgic atmosphere. Here, the homemade pastas are the star, including the 100-layer lasagna available daily until sellout and the creamy creste de gallo, which is loaded with mushrooms. To end the night, savor a slice of moist olive oil cake with your date, or add a little intrigue to your evening with a visit to Lee’s, the adjoining cocktail bar and speakeasy." - Brianna Griff