Unwind, Italian-style, at Rialto, where James Beard Award-winning chef Jody Adams brings an Italian perspective to New England ingredients. In May and June Rialto's kitchen trains its focus on Calabria and Puglia, the heel and the toe of the Apennine Peninsula. Current menu offerings include Tiny handmade burrata cheeses stuffed with spiced anchovy and pickled eggplant; Rack of lamb with crispy belly and braised shank of lamb, along with baby fennel and fresh fava beans; and Butter-poached lobster. The Rialto bar menu features small bites and antipasti dishes like Asparagus with harissa oil and pistachios as well as heartier fare like Lamb sausage with polenta, roasted peppers and olives. The Boston Globe awarded Rialto a coveted four stars in three consecutive reviews and Gourmet Magazine named it one of the "World's Top Hotel Restaurants." Visit www.rialto-restaurant.com to learn more about private and special events, cooking classes and new menu offerings.

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