With the return of The Boston Marathon fast approaching this coming Monday, October 11th, 2021, many Boston restaurants are gearing up to support runners’ pre-race carbo-loading needs. With specialty pasta menus, heaping portions, and more, runners and spectators alike are guaranteed a delicious meal to fuel a long day of racing, cheering, and being Boston Strong. See below for a few delicious options.
Newton’s charitable American restaurant and bar, Baramor, located just a few blocks from the infamous Heartbreak Hill portion of the Marathon course, is offering a special carbo-loading menu. All day on Sunday, October 10th, 2021, guests can choose from a selection of four pre-race pasta dishes off the Baramor Carbo-Loading Menu including: Calamarata ($23) with sautéed calamari, penne pasta, and marinara sauce, Chicken & Broccoli Alfredo ($21) with grilled chicken, penne pasta, broccoli, and alfredo sauce, Garlic Noodles ($24) with sautéed shrimp, linguine pasta, and garlic oil sauce, and Arrabiata Pasta ($22) with meatballs, arrabiata sauce, served atop linguine pasta. For more information, visit https://www.baramornewton.com/ or call (617) 202-6718.
MidiCi Wood-Fired Italian
Over in Assembly Row, MidiCi Wood-Fired Italian is excited to offer new menu specials for runners on October 10th. Alongside a selection of specialty cocktails and the staple MidiCi pizzas, guests enjoy Orecciette Pasta ($22) tossed with hand carved spicy pork sausage, broccoli rabe, garlic, and grape tomatoes, Bucatini alla Amatrucianna ($20) with homemade meatballs, marinara sauce, chili flakes, and shaved Parmesan Reggiano, and a classic Chicken Alfredo ($24) with sautéed chicken breast, homemade alfredo sauce, spinach, and shaved Parmesan Reggiano. To view MidiCi’s hours of operation and to book a reservation, visit https://mymidici.com/stores/massachusetts/somerville/somerville/ or call (617) 764-1541.
Both of Chef Dave Becker’s Sweet Basil locations in Needham and Waltham will be open on Sunday, October 10th from 4:00PM to 9:00PM, serving up a variety of carbo-heavy pasta meals for marathon participants and pasta lovers alike. With Italian American staples such as Chicken Parmesan ($24) with mozzarella in a basil marinara sauce served with a choice of pasta, Spaghetti and Meatballs ($25) made with beef, veal and pork in a rich tomato sauce with Romano and fontina cheese, and Rosemary Chicken ($24) served with pancetta, tomatoes, and asparagus in a garlicky cream sauce over ziti. To view the entire Sweet Basil menu, visit https://www.sweetbasilneedham.com/.
Troquet on South
For the runners looking for a more elegant, celebratory feast, Chef Cameron Cieslak of Troquet on South is whipping up a few culinary creations for guests looking to carbo-load. The Garganelli Bolognese ($26) with ground pork, veal, beef, and 36-month aged parmesan reggiano is a perfect Italian classic filled with carbs to fuel guests for race day. And for a more seasonal-inspired approach to carbo-loading, Chef Cieslak is cooking up a Pumpkin Tortellini made with housemade ricotta and white truffle. For more information on Troquet on South, or to book a reservation, visit http://www.troquetboston.com/ or call 617.695.9463.
Red Heat Tavern
Out in the suburbs, all Red Heat Tavern locations are offering carbo-loading meals both carb-full and gluten-free. The Pulled Pork Mac ‘N Cheese ($15.95) includes cavatappi pasta with five cheese sauce topped with cornbread crush, BBQ pulled pork, and brown sugar BBQ sauce. In addition to the Pork, guests can also select a Veggie Mac ($14.95) or a Buffalo Chicken Mac ($15.95). Gluten lovers and gluten intolerants alike can enjoy pre-race carbo-loading without the guilt. For more information on all Red Heat Tavern locations, visit https://redheattavern.com/.
Season to Taste
Chef Robert Harris’s farm-to-table eatery, Season to Taste, in Cambridge, MA is whipping up a few delicious pasta dishes for Marathon Sunday. For a starter, Chef Harris is offering a House-Made Parisian Gnocchi ($18) with prufrock fonduta, chanterelle, and hen-of-the-woods mushrooms. And for a main course option, the House-Made Mezzi Rigatoni ($27) includes broccoli pesto, summer squash, pignoli gremolata, mascarpone, and pecorino. For more information, visit https://seasoncambridge.com/ or call 617.945.9535.
Guests can stop by Chef Ryan Skeen’s bohemian eatery, The Beehive, on October 10th from 10:00AM to 11:00PM for a pre-race meal. For pasta enthusiasts, Chef Skeen offers a Fusilli Bolognese with pecorino romano and fried sage ($24). For more information, visit https://www.beehiveboston.com/ or call 617.423.0069.