If you go, give us a call because we'll pretty much always be down to go back. It was great when we had it to ourselves, but I'm not sure whether they cap the number of people upstairs to keep it feeling wide open.Alba's definitely worth a try if you're in the Quincy area and you like Italian food (are there people that don't like Italian food?).
#Alba quincy menu full#
We've always left full and satisfied, and we've never gotten a hard time from the wait staff for keeping our tab under $100.Beyond that, I can't vouch for the vibe once the deck gets crowded. Each of the three times we've gone, we've only sampled appetizers and drinks. That being said, our servers have always been exceedingly friendly and have never minded that we live on the left side of the menu. If you're looking for a cheap night out, this probably isn't your spot. It's not absurd by any stretch, but it's certainly priced above the average for Quincy Center. Latest reviews, photos and ratings for Zef Cicchetti & Raw Bar and Alba at 1472 Hancock St in Quincy - view the menu, hours, phone number, address and map.
It's not for everyone, but my god it is for me.What's the catch? Well for one, you do pay for the food and the experience. It's prepared with shaved parmesan, arugula, white truffle and grilled crostini. You know how sometimes when you're cooking raw beef you just want to take a huge bite out of it? This dish sort of lets you do that. My personal favorite is the Beef Carpaccio. They seem to take great care with each dish they prepare, and they have amazed me with some of the flavor combinations they come up with.
We've worked our way through every appetizer on the menu, and haven't been disappointed by a single one. Cait's already told you all about the revelation that is Alba's Sacchetti, so I won't go on about that, but the reality is that everything we've had at Alba has been great. The deck is wide open, has tons of comfortable seating including a few cushioned benches to stretch out on.As good as the atmosphere is, the food is even better.
Lucky for me, I love both of those things, but it's still nice to class it up a bit once in a while. There aren't a ton of places to eat outside in Quincy (at least not ones that we've discovered), so finding Alba was huge.Alba's clean, modern and well-maintained roof deck is a welcome getaway on a nice day. The standard in Quincy is sports bar, dive bar, or some combination of the two. The atmosphere in Alba is definitely a departure from most of the bars in Quincy Center. We also caught Alba's roof deck when it was almost 100% empty, so we had it to ourselves. I love Italian food, and I'm a sucker for outdoor seating. In the case of Alba, the roof deck takes a great restaurant and makes it fantastic.Now, there are a couple of points that need to be made to clarify that "fantastic" statement. It's like a mini vacation, and it can elevate an average restaurant to a great one. When it's really done right, outdoor seating is an escape from the ordinary, and can make you feel like you left the neighborhood you're in and went somewhere totally new. When he’s not behind the stove, reading cookbooks, or monitoring the culinary world on social media, Sean plays golf and roots for local sports teams.A nice roof deck or patio is so much more than a place to sit outside and eat. Its reputation and quality, the emphasis on seasonality and creativity are unlike almost anything you’ll find elsewhere on the South Shore.” “It's one thing for a kitchen to care about every single aspect that goes into a dish or a dining experience,” he says, “it's another thing entirely for that to translate throughout the entire soul of this place. Sean embraces the team spirit and commitment to excellence that is the foundation of the culinary culture at Alma Nove.
Five years later, he’s sous chef, working side-by-side with Chef Paul Wahlberg managing day to day kitchen operations, monitoring quality, testing recipes, writing menus, and creating specials. He transferred to the Legal Chestnut Hill to help finance his degree (health sciences/psychology) from Boston Universityīut it wasn’t until he landed a summer job as a food runner at Alma Nove that Sean became truly fascinated with cooking. Alma Nove Sous Chef, Sean Fitzgerald, started in the hospitality industry back in high school, bussing tables at the Legal Sea Foods in his native town of Braintree.
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