Hey everyone hope you're having an amazing day. It's mark wiens, i'm in boston, massachusetts and boston has a long history with italians and italian communities, especially around the north end and east boston, and so today we're gon na go on an italian american food tour of boston. We're gon na eat an amazing chicken parmesan sub. Oh man, yeah, that is the definition of a chicken parmesan sub we're gon na eat at this legendary pasta, restaurant, where they serve huge pasta dishes and lobster ravioli, oh and then we'll finish this evening with a legendary place for pizza, one of the best pizzas.

You can eat in boston. This is yours, oh thank you. So that's all coming up in this video and i can't wait to share all of the food with you right now. So welcome to the north end of boston, and this is very well known as an italian community.

A lot of the immigrants from italy came and they came to this area of north boston. It's a beautiful place to walk around and explore the narrow streets and there's a lot of italian restaurants. A lot of italian culture and beautiful little plazas, we're gon na walk around a little bit, but mainly we're on our way. First, to a restaurant that serves this amazing, looking 16-inch chicken parmesan sub, so there it is right across the street that amazing corner building is called dinos and we're gon na have a quick sandwich there before we move on and then maybe walk around a little bit About around more of the north end and then we're gon na head across over to east boston, where we're going to eat at two back-to-back places.

What a building, though so, cool it's 16 inches long, yeah, nice, oh yeah, that hits the spot and the owner she's. So nice and dalila is gon na be making the chicken parmesan sub. For us it starts with this beautiful, fresh baguette. It's a 16 inch baguette, oh nice, all baked fresh wow.

That's why it's so good, and so it's made fresh all the ingredients. They don't pre-fry. Your chicken parmesan they as soon as you order it goes into the oil. So it's going to be crispy.

It's going to be fresh, oh yeah, hand-breaded downstairs too, that makes a huge difference, makes a huge difference: golden okay that goes to bake in the oven. Yep. All right, mozzarella and then a mix of cheese, including parmesan and romano, and then a little bit of parsley on top to finish it off. Then that goes into the oven.

It's going to melt it's going to crispify, it's going to be so good and that's ready, ready, beautiful, wow, that's huge, very hot, so be careful, okay, wow! Thank you very much. All homemade this place is absolutely amazing and the owner she's so friendly. It is a 16 inch chicken parmesan sub served not on a plate, but on a tray, it's just sprawling the deep fried chicken cutlet, the marinara sauce and then baked. So it's crispy on the edges, so the cheese melts.

Oh it's just it's beautiful! That is a beautiful sub, i'm still attached. Oh wow, oh, that is incredible. The crispy chicken, the parmesan all over it, the mozzarella, the tart tomato sauce, the crispy freshness of that bread and melty everything melted together, wow, look! It's just oozing with cheese. Okay, i'm just gon na set this down and do a little sprinkle of the chili.

The flakes the balance with the smokiness of the chili, with the heat of the chili, adds another layer of flavor, another dimension stringiness the stretchiness of the mozzarella yeah. That's an amazing chicken, parmesan sub everything tastes so fresh the chicken i mean the tomato sauce, the cheese you can never have enough. Chili. Have you eaten here before? No, i'm from uh connecticut wandered around these streets over here and we finally came to this place.

We just wanted a nice sandwich and we wound up with one of the best sandwiches that i've had in a long time, i'm originally from new york, so cool right here, oh very cool, very cool. I agree as well. It's really good food amazing food. Thank you for sharing that chicken parmesan sub was incredible and anne the owner here, she's the nicest restaurant owner that you'll ever meet so highly recommended dinos when you're in the north end in boston, okay, we're actually gon na head over to east boston.

Next, next, up on this italian food tour of boston, we are in east boston, got two places, two main places to go to, and first we're gon na go to it's one of the most famous italian restaurants in boston. It's been featured in so many tv shows and their lobster ravioli looks incredible among everything else that they serve here. Welcome to rhino's place. I believe that guy theory shout out to guy fieri calls this one of the best italian, especially pasta, restaurants in the united states, and they don't take reservations.

All i know is that it's extremely popular oftentimes there's a line waiting out the door to get in and yeah. They don't accept reservations, but i think we got here at a good time. Let's go eat rhinos place. It is open right for three.

Please. Thank you very much. Okay, oh yeah, amazing place just about 10 tables or so, and i am looking forward to this meal, got our order in got some of the specials and had to get the lobster ravioli when the menu is not too extensive. When it's precise and concise, you know that they do it well, i'm here in the kitchen, with the amazing chefs here at rhino's place, the sauces are going the aroma of the tomato, the homemade pastas boiling, oh man, it smells so good.

We're gon na see a little bit of the cooking and especially see as they make the lobster ravioli the homemade pasta station, oh yeah, known especially for their homemade pasta here, and that's one of the standout reasons why rhino's place is so good: the quality, the care Pasta made to order by hand yeah lobster raviolis, okay, amazing, what type of sauce is it in the lobster? Ravioli brandy cream? Oh ho, ho man, i think so, wow? Okay, what is this one? Something? Okay, um, oh this one i ordered also okay. Yes, i think i had these three dishes: oh wow, okay, okay, veal, marsala, yeah wow, that is beautiful, amazing kitchen, amazing, pastas, the aromas, the garlic, the cheese. I think those three dishes were our three dishes, so i'm gon na run back to the table to start eating. Thank you guys very much.

Oh man, these portions are huge and they were just rocking that kitchen, with the sauces with the the wine, the aroma of wine, the parmesan, the fresh handmade pasta. When you come here, you feel like your family and these portion sizes are huge. Look at the size of this bolognese: it's like an entire basin full, it's massive! So i've got four dishes here, but i have to begin with that. Centerpiece the lobster ravioli huge pockets of ravioli there's even pieces of lobster floating around that sauce.

You can tell how rich it is how creamy it is. You can smell the brandy. Look at the size of this lobster. Ravioli, i don't think that's a one biter.

I think we better. We better slice it in half. You can see filled with. I think uh, probably some ricotta and then lobster as well wow.

Oh, that's, unbelievable! The creaminess, the richness that aroma of the the brandy and the herbs in there all that's rich and incredible. I'm going to dig into the massive bolognese with a homemade handmade, spaghetti big chunks. I think it said a combination of veal and pork in the meat sauce. Oh man, the taste of the meat sauce, the bolognese, the tartness of the tomato that sprinkle of parsley.

On top the parmesan folded throughout - oh man, that's just bursting with flavor, it's so fresh, it's so incredibly good. Okay, next dish that i got is the veal, veal, cutlets marsala, so there's white wine sauce in here there's mushrooms and then you could order it with the the fresh handmade pasta. So i got, i think it's called kuselini and there's ham in here too. Let's, let's cut a piece of the veal: this is so aromatic too the aroma of that white wine, the mushrooms, the parsley balance, everything on one bite, the tartness, that reduction of white wine, the fresh parsley on top again, the tangliness and the chewiness, the al dente Noodles, the oh, the tenderness, of that meal.

I didn't even notice until taking a few chews and the mushrooms are just excellent and then the final dish that we got is eggplant filled with ricotta and tomato sauce and a bunch of parmesan on top as well. Look at that cross section just completely completely filled with what i call that thin sheets of eggplant wow that looks cheesy all the smokiness of that the richness of the ricotta, but then counterbalanced by the tartness of the tomato. I think there's some pesto in there too. The flavor of the basil, but not not overpowering smokey wow, that is amazing, the entire roll just kind of like melts with tunes in your mouth, all four things that we ordered the next level outstanding.

You can tell that this is the restaurant, the type of restaurant, where you cannot make a bad order. Everything would just be at the highest level of quality and balanced and just flavor to perfection. Okay, moving back into the lobster raviolis down the best ravioli, i've ever had they're, just like balloons of ricotta and lobster the tenderness of the veal, the mushrooms, the white wine. Then moving back to the spaghetti and i can safely say that's one of the best plates of spaghetti i've ever had in my life, the garlic the aromatic bay leaves and then just that parmesan folded throughout and that's on top of the quality handmade pasta.

These eggplant rolls are also seriously good, completely melts in your mouth, and the smokiness is what you love so much. I love how you could order the pasta on the side too, but i thought it would be amazing to have it all mixed together, and that was not a mistake so good to have all the sauces mixed together with the veal with the wine there's some ham In here that's powering the flavor as well. You'll want to rehydrate it with as much of that rich lobster sauce as possible. Oh man, that was just unbelievably good and the service the hospitality is on the next level.

You literally feel like you're, going to someone's home. They take care of you guarantee, that's some of the best service you'll find in all of boston. We've got one more place to go on this italian food tour of boston and it's also in east boston, but this time we're eating pizza. So here we are in boston, uh, boston is part of the pizza belt stretches from philadelphia up to boston and new haven, and there are three pizzerias here: they're legendary, it's a gallery: alberto, there's, regina and there's centaurpias and they're all great, but of the three centaurpia Is the mega bomb and that's where we're going right now down the road from the airport underneath the highway bridge, and i can smell the pizza kind of occupies this entire corner underneath the bridge on the side of the road? What a spot here we are! Okay, see the side state sausage pizza figure it out what a spot you come in here, you're thinking, pizza and immediately at the door.

There's this kebab girl that just greets you, you smell the smoke of the grilled meat, so they're, not only famous for pizza but grilled meat as well. We come from louisville kentucky where it's like the pizza headquarters, yeah wow, i mean papa john's pizza hut. What did you guys order? The meat lovers, the meat lovers joanna a hot cherry peppers, hot cherry peppers? The kebabs are served like an appetizer, you they serve it to you, you eat it. Before your pizza arrived.

We got a mix of chicken and beef. They also have lamb, which they already ran out of for today, and i love just the style, serves it with peppers and then also with literally like a half a loaf of bread on top. Oh, it's so incredibly juicy so tender, that's just like simple, smoky and flavorful double pepper, yeah! Sure, let's do a pepper just like clearly exactly what it needs to be. It's so juicy! Oh okay! Let's do a pepper! Oh, it's so juicy perfectly briny and sour and there's a classic italian right here.

Awesome! Oh, it's so good! So much flavor too! I can call that red, perfect, appetizer and pizza should be like almost ready. Oh thank you wow. I think this is the next one. Thank you very much awesome, okay, tear in oh, i was terrified that after 20 years it wouldn't be as good as it was, and now i'm thinking, maybe it's gotten better wow sausage and garlic, the only one to order at centerpiece.

Oh just look at the way, but the way that it's so thin at the at the very center of the pizza and then it gets thicker and thicker as you go to the edge in the middle. Your first bite is just this melty gooeyness of cheese and garlic and sausage. The dough is so perfect, it's almost like you, don't even realize it's there. It just melts into the cheese it's one.

The dough is one with the cheese, the crush a little sprinkle of oregano or something on there and garlic. Oh man, my god, do you like the pizza? What about yin? It's really good and it's so it's so good when it's so hot, like i said the whole the whole pizza just melts in your mouth. It's dripping yeah, it's dripping it's so juicy wow and a crunchy charred crust. Oh it's just like a melting juicy pizza.

It's so perfectly good yeah. You can actually see the chunks of garlic on here, not just garlic powder, not just like dried garlic. That's real chopped garlic. That also makes a huge difference.

I'll go with some chili flakes on this piece. I think, like part of what makes it so incredible also is how it's so hot i mean it would be good cold. It would be good at any temperature, but that heat and just like the melting sliding juicy ingredients just like takes it to the next level. That bite looks ridiculous, there's so much cheese at the bottom.

This is the center. It was in the center and all that cheese. Just accumulates it's like curd food, oh wow, is it the same sentence, oh wow, and then chase it out with one of the peppers? A few comments number one is that we were all saying how the sausage it doesn't overpower the pizza, it's not too salty. It's almost like subtly there in the background, you're just eating and then all of a sudden you remembered you ordered the sausage, and then you do know that it's there, but it's not overpowering, and then the other thing is that it doesn't feel too heavy too greasy.

It's almost like a clean, clean tasting pizza. Any other comments, all i would say, is i wrote a book on pizza. I put this is one of the best pizzas in the world, but i hadn't been for two decades and i was panicking that it wouldn't live up and it'd be thinking back was looking through rose-colored glasses, but today this pizza is as good as it ever was. So you wrote yeah, you wrote the book on pizza and this is still one of the best for the best in the world.

Very unique yeah, but don't pile stuff on this pizza get the sausage and garlic. That's it. Oh yeah. The bite that is the ultimate bite, that's a beautiful bite like that, the high concentration of cheese and the oregano, the oregano and all the oils and juices that have accumulated into the center of the pizza.

Oh yeah, i figured they have to fold it right. That's free, that's legit, yeah, good! That's naples! That's a pro move right! There, oh yeah with that oregano a beautiful like experience, and how long has it been since you've been here, 40 years old and you're from boston, i'm from boston yeah. Thank you very much so that brings us to the end of this kind of a mini italian american food tour of boston, starting in the north end with that incredible chicken, parmesan sub and then moving on to rhino's place again the owner. She was so nice and she just took care of us and she you can feel the passion and the love behind the food and the cooking and then ending with some amazing one of boston's best pizza places.

That's gon na, be it for this food tour of boston. I'll have everywhere that i ate that i included in this video in the description box below check them all out when you come to boston, amazing, food, amazing people and also a big thank you to you for watching this video. Please remember to give it a thumbs up, leave a comment below and if you're not already subscribed make sure you click subscribe. So you don't miss the next food video thanks again for watching, and i will see you on the next video.