At Sauce & Barrel, chef Mike Paez (La Sirena, Eataly, Betony, and Altamarea Group) has created a menu based on Italian-American classics. A shiny, red Italforni “Bull” oven with three tiers, the first of its kind in the United States, churns out pizzas like the Picked Pepper, with soppressata and pickled shallots, and the Smoked Mozzarella, with smoked honey.
Pastas include orecchiette with sausage ragu; tagliatelle with Bolognese sauce; and squid ink pasta with shrimp, squid, Calabrian chili, and bread crumbs.
Beverage director Jack Zemke (Betony, The Modern) has created a cocktail program including offerings like the Basil Gimlet (gin, basil, lavender, and honey) and the Pineapple Non Loso (tequila, habanero, and pineapple).
The 150-seat restaurant is spacious, with an L-shaped bar on the the first floor and a mezzanine level.
Open Monday through Friday for lunch and dinner. Open Saturday for dinner. Closed on Sunday.
97 Washington St. (at Rector Street)