Summer at Scampo

Scampo, the stunning first floor restaurant in Boston’s Liberty Hotel, is a culinary destination created by legendary chef Lydia Shire and The Lyons Group. Italian for “escape,” Scampo is providing city dwellers with an urban oasis of culinary art laced in delicious flavors, personal touches and treasures from the sea. Shire’s reputation for defying tradition translates into Italian-inspired cuisine unrestrained by borders, drawing on flavors from the Mediterranean and Middle East. Known for having one of the most dynamic menus in Boston, Shire is debuting 25 new creations at Scampo that encapsulate the boldest and brightest flavors of summertime.

The contemporary space features shiny copper lamps, a glowing orange bar and stools overlooking a mozzarella bar, setting the stage for house-made breads baked in a tandoori oven, pastas that surpass red sauce norms and entrées that turn simple ingredients into extraordinary experiences. An approachable wine list complements the food with ready-to-drink varietals from mostly small Italian and American producers. Now let's dive into the new menu!

From the signature mozzarella bar, there is a trio of newcomers: Mozzarella with Prosciutto on grilled watermelon steak ($29); Mozzarella with Beef Sirloin Carpaccio with peppery red watercress and petit cracked black pepper arancini ($22); and, Burrata on olive oil-fried chestnut polenta with broiled Frog Hollow Farm’s organic peaches ($22).

In the “Handmade Breads” category, there is Crisped Lebanese Pita Bread with whipped white bean and anchovy, sumac and pistachio oil finished with grated, cured egg yolk ($15) and on the pizza side, there is a new Tiny Meatballs Pizza with jowl bacon, candele sauce and gremolata ($20) as well as a White Pizza with truffle cheese, sherried chanterelle and fig preserve ($25).

New “Handmade Pasta e Risotti” offerings include the Delicate Three-Cheese Lasagna, a deconstructed creation filled with robiola cheese and topped with zucchini blossoms and truffle honey ($21); Sweet Potato Agnolotti with crisped pork belly and caramel ‘pulled’ roasted hazelnuts ($19/29); Beet Pappardelle with blue poppy seeds, white baby beets and black summer truffles ($18/28); and, Butter ‘Toasted’ Acquerello Risotto, from Piedmont, with summer’s soft shell lobster and ‘silver queen’ corn ($28).

To accompany this summer menu, Scampo also provides an outdoor patio that seats 60 for brunch, lunch and dinner. Enjoy the warmer weather with a taste of Shire's seasonal menu and a side of sunshine! Make your reservation today and devour the details of dining out in Boston at Scampo located in the historic Liberty Hotel!