Prima Italian Steakhouse

"Prima debuted in the former home of Todd English’s famed Boston restaurant Olives in the summer of 2023, determined to put the once-storied address back on the map. The menu boasts a housemade mozzarella bar, steaks of all sizes, and excellent pasta plates like the spicy pici, a chewy, hand-pulled Italian noodle slicked in cream and n’duja. (The restaurant goes gluten-free every Monday from 4 to 10 p.m., too.)" - Erika Adams, Terrence Doyle

"An Italian steakhouse in Charlestown that expanded with a new dining room called the Park House, overlooking City Square Park." - Erika Adams

"We’d like to sign a second lease at Prima’s gorgeous wooden bar, or at least crash for the night in one of the velvet booths and drink their olive oil-infused martinis until dawn. Prima is the sort of place people go to mark special occasions—or to feel like they’re marking one, even if it’s just dinner on a Tuesday night—and the room is almost always buzzing with family dinners, dates cozied up at the bar, and celebratory tables. In other words: Every meal at Prima feels like a party. Order the garlic bread that’s basically just a tiny pizza with a handful of nutty olives, and the meatballs swimming in a tart and tangy sauce showered with pecorino cheese. We’re proselytizers for Prima’s cioppino: an ocean of seafood that's covered in a rich broth tableside." - Tanya Edwards

"This romantic Italian steakhouse in Charlestown goes gluten-free every Monday. The entire menu is gluten-free friendly on Mondays and reservations go quick to enjoy arancini with black truffle, gluten-free pasta in savory bolognese sauce, and crispy chicken milanese. Top the meal off with a dirty martini garnished with amply stuffed blue cheese olives." - Celina Colby, Eater Staff

"We’ve had some amazing birthdays at home with takeout pizza and big salads, but when you need to really celebrate a big fat occasion, Prima is the place to be. We’d like to sign a second lease at the restaurant's gorgeous wood bar, or just post up in one of the tufted booths and drink the olive oil-infused martini every time we age a year. The service here is also top-notch: they'll probably find a way to sneak you in even if the restaurant's super busy. And the food fully meets the quality of the service. Go for the garlic bread that’s basically just a tiny pizza with a handful of nutty olives and the meatballs swimming in a tart and tangy sauce showered with pecorino cheese. We’re going to headline our next Partiful invite with those meatballs." - joel ang, dan secatore, tanya edwards