Tuscan Kitchen Seaport
Elevated Italian cuisine & lots of vino
Italian · Seaport District
This Seaport outpost of a New Hampshire-founded small chain of rustic-chic Italian eateries is a sprawling one, serving scratch-made artisan fare, from crudo to cured meats, in a 300-seat dining room, plus 400 varieties of vino at an 80-seat wine bar.
View Menu
Book with OpenTable
hours Open Today · 11:30 AM - 10:00 PM
11:30 AM - 10:00 PM
11:30 AM - 10:00 PM
11:30 AM - 10:00 PM
11:30 AM - 10:00 PM
11:30 AM - 11:00 PM
11:30 AM - 11:00 PM
11:30 AM - 10:00 PM
location 64 Seaport Boulevard, Boston, MA 02210, USA phone +1 617-303-7300 website www.tuscanbrands.com directions Get Directions
Zagat Mentions of Tuscan Kitchen Seaport
Google Reviews
The ambiance at Tuscan Kitchen is amazing. The decor is very elegant. The hostess and wait staff were amazing. I tried the sirloin steak with potato gnocchi with spinach. The Steak was cooked perfectly. For dessert I tried their moist chocolate cake with caramelized almonds and almond ice cream. I'm definitely going back again! Highly recommend this place.
Roxanne Alford · March 3, 2018
No surprise here. This place never disappoints and will definitely be back! The overall atmosphere is warm, friendly, and high end. The wait staff was very attentive and helpful when choosing our meals. I highly recommend the 24 month old parm reggiano ravioli in truffle and the butternut squash ravioli. ABSOLUTELY AMAZING!
Talya Pessolano · April 24, 2018
As First time visitors to the Tuscan Kitchen,we were very much impressed with the layout and decor. The wait staff were unbelievably accommodating and the food was fantastic. Our waitress,Melissa and the manager,Enzo,went out of their way to see that we had a great dining experience. The food was fantastic,delicious and well presented. Our party of three all tried different dishes,and we each shared tastes. Everything was delicious. The focaccia bread was to die for. One could make a whole meal from that alone. A wonderful dining experience. We will return.
Al Tocci · April 1, 2018