 Hi Friends!
I've just settled into my airplane seat en route from London to Logan, and I'm struck by how fast the seasons moved in the two weeks that I've been gone. I left Boston in the middle of September in sandals and a sleeveless shirt and am returning in boots and a wool sweater on the first of October. Tomatoes and zucchini blossoms shared market space with squashes and apples in sun-drenched Puglia, where I started my recent stay in Europe. Fourteen days later, in brisk Oxfordfordshire, England, villages buzzed with talk of harvest festivals and how to arrange decorative pumpkin and garlic braids in local churches. There's no doubt autumn is here.
The fall brings its own special energy and we've added a few dishes to the dining room menu designed to match the shorter days and cooler nights. Try our Heirloom Bean Soup with tomato anchovy toast, bay and Tuscan olive oil; Crispy Sweetbreads with dried fruit compote, ginger and Parmesan risotto; or Espresso-Braised Beef Short Ribs with celery root, leeks and fennel.
There's a lot happening in October -- all of which gets detailed below, but here are a few hints:- Pork the way it used to be! A fresh heirloom pig from the Farm School in Athol will arrive in the Rialto kitchen every week for the entire month. A different preparation with every new pig. We'll keep you posted through email.
- If you've never tasted a beer cocktail, a great place to start is "The Farmer." Learn how the Farmer got its name, and learn how to make it yourself.
- We're opening the reservation book for Thanksgiving - click here for details.
Finally, sweater weather may be about to descend on us, but we know that doesn't deter some of you from al fresco dining. We'll keep the terrace toasty and the torches burning for as long as you keep coming. See you there.
XOX,
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menu recently including a Roasted Pear & Apple Salad; Pancetta Wrapped Cobia with Roasted Sunchokes; and this delicious Black Bass Crudo you see pictured here. 
