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What the Reviewers are saying...
    This "growing presence" in Concord is "getting somewhere" with its repertoire of "upscale, [Northern] Italian" dishes - many of which are "immensely enjoyable". - ZAGAT 2006
     "What a find in suburban Concord cheer boosters of this Italian ristorante that brings a touch of "city style" to the MetroWest; the "yum" "Tuscan-style" fare, lively bar scene and "thoughtful" service lure back neighbors time and again." - ZAGAT 2005
     "In Concord, you can have an exquisite experience without using your passport, when you sit at a table at Serafina Ristorante. Sam and Erica Cannarozzi have created a virtual culinary tour for all who migrate to their regional restaurant." - Concord Journal
     "...the menu suggests the influence of the Tuscany region, where the emphasis is on freshness and simplicity."- The Homesteader
    "When the world turned upside down on Sept. 11, Acton residents Sam and Erica Cannarozzi were in the midst of transforming the former Papa Gino's space in Concord into an upscale Northern Italian restaurant, Serafina Ristorante. After taking a few deep breathes they decided to "move forward and hope for the best." NorthWest area diners have good reason to applaud the decision of this couple, also owners of Sierra's in Sudbury and former owners of Michael's and Rossini's in Concord. While it may be hard to spot, tucked at the edge of a shopping plaza, Serafina's is worth discovering.
     On a recent visit with friends, our first impressions were of warmth and comfort. The feel was classy but not pretentious.
     Earth tones set the mood in the dining areas and lounge - tawny gold, rust, eggplant, sand, gold and silver leaf. Seating is at cozy banquettes, booths, and tables placed to diners aren't elbow-to-elbow. Thick carpeting, ceiling tiles, soft music, and lighting enhance the soothing tone.
     Our foursome found the food as pleasing as the ambiance. While we enjoyed thick slices of rosemary focaccia, seven-grain sourdough, and rosemary garlic breads, dipped in olive oil, the appetizers arrived.
     Chicken, spinach, and potato soup was chunks of chicken, tiny Yukon gold potatoes, and spinach in a made-from-scratch broth, laced with herbs, spices, and garlic. Bruschetta with grilled vegetables is a creative twist on the traditional hors d'oeuvres - a generous slice of grilled Italian bread, piled high wiht grilled, sliced, and marinated portobello mushroom, eggplant, and zucchini. Next time, we want to try bruschetta with roated clams.
     Mesclun salad with apples and goat cheese was more than enough for two, with fresh greens, toasted walnuts, and a light vinaigrette.
     The nearly two dozen entrees, ranged from $13 to $24, reflect Serafina's emphasis on Northern Italian meat and fish dishes, fresh vegetables, and light sauces. All four of our choices were winners.
     Hearty delicious osso bucco was served with orecchiette pasta. The veal shanks were braised for hours with carrots, celery, onions, and garlic, then finished with tomatoes, red wine, and wild mushrooms.
     Veal with porcini mushrooms arrived with roasted Yukon gold potatoes and fresh green beans. The tender pieces of veal cutlet were sautéed with shallots, brandy, mushrooms, with a dash of light cream.
     Pan-seared sea scallops featured plump, juicy scallops, prepared with truffle oil, fresh sage, and a touch of butter. Braised greens and roasted butternut squash risotto added color and contrast.
     One of the menu's best values might be fettuccine with wild mushroom ragu. This mélange of pasta, grilled wild mushrooms, tomatoes, brandy, fresh rosemary, and chicken stock was bursting with flavor, not calories.
     Along with tea, coffee, and cappuccino we shared three desserts. Lemon mousse with fresh blackberry sauce, white chocolate mousse drizzled with bittersweet chocolate sauce, and apple crumb pie, packed with cinnamony apple slices and rich crumbs and topped with vanilla ice cream, were all delectable.
     What impresses us as much as the food was the wide range of choices and all the attention to detail-crisp white table cloths, ice water that arrived without asking, and an extensive and ambitious wine list with prices from $5 a glass to $200 a bottle. Last, but not least, was the attentive waiter who notices one member of our group opening a birthday gift. When we finished our entrees, he surprised us with a goblet filled with white chocolate mousse and a birthday candle." - The Boston Globe

             Serafina an intriguing mix of traditional and adventurous Italian fare
 "You don't often associate the phrase "strip mall" with Concord. But the Italian eatery Serafina is actually located in a strip mall literally on the other side of the tracks from Concord's depot area.
     But the location has little in common with the operation. Serafina is strictly a "this side of the tracks" restaurant. The casually upscale spot nicely mixes traditional and contemporary. Seating in the two dining areas is at booths or two-tone wooden chairs. There are tablecloths, tiled floors and floors with rugs, soft and sunny yellows on the walls. A small bar/lounge area is on the left as people enter.
     The dinner menu offers over a dozen appetizers and a good variety of meat, pasta, and fish dishes. They range from the standard (shrimp cocktail, grilled meat loaf) to the more unique (duck lasagna, fried oysters).
     Bruschetta with roasted clams and grilled shrimp shared the appetizer list with crab cakes, stuffed portobello mushrooms with roasted vegetable, and fontina cheese.
     Entrees ran the gamut from veal with shiitake mushrooms and prosciutto in a marsala sauce to Long Island duck breast and tuna steak with grilled vegetable salsa.
     Service was above average during our visit, always a pleasant surprise these days, and shortly after being seated we were served a basket of mixed breads, and later requests for more bread, additional oil, and some butter were taken care of without a hitch.
     The risotto cakes appetizer included a pair of good sized cakes with a crispy exterior and soft, moist centers. Prepared with gorgonzola cheese and wild mushrooms, they were a big hit.
     A daily special, the antipasto misto, was an appealing mix of cheeses, olives, veggies, prosciutto ham, Genoa salami, and more. It's a fine sampler platter for two or three people and a more attractive presentation than a typical antipasto.
     The Tuscan sirloin with portobello mushrooms, arugula, and truffle oil was a delightful piece of beef. Sirloin is not my favorite cut, but this steak was tender, relatively lean, prepared as requested, and laced with flavor.
     Lasagnette of eggplant and goat cheese was a welcomed variation of an often too predictable dish. Layers of fresh, lightly fried, and tasty eggplant were prepared with a rich tomato sauce and goat cheese. Goat cheese can completely dominate a dish, but the balance was just right.
     Desserts change daily, but the dark-bottom creme brulee (the bottom of the dish was lined with semi-sweet chocolate) was something anyone with a sweet tooth should sample.
     The bottom line: Serafina may be on the other side of the tracks, but it's on this side of good dining."  - The Lowell Sun
 

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