"Sure, pizza and pasta suggests an "Italian-American" label, but the name Willie's, rather than something more Italian-sounding, is meant to give Bissonnette and co-owners Andy Cartin and Babak Bina the liberty "to do whatever we like to do," says Bissonnette. "Our other projects have been intentionally culturally specific," he says. "Somaek is a non-fusion Korean restaurant; Sushi @ Temple Records does unabashedly Japanese food with no fusion."
"And fly it shall as Bissonnette and the team plan to use pizza, pasta, and small plates as the framework for doing whatever they damn well please. For example: a pasta dish with a Korean-inspired sauce; a couple Spanish-y pizzas that could fit right in at Zurito next door. (More on those dishes below.) 'If we decide we want to put a Persian rice dish on the menu for a weekend, we will,' says Bissonnette."
Willie's will open next to Zurito in Beacon Hill in early spring as a sit-down neighborhood pizza-and-more restaurant from the BCB3 group. Owners Jamie Bissonnette, Andy Cartin, and Babak Bina plan a flexible menu centered on pizza, pasta, and small plates with eclectic influences drawn from their other projects. The name Willie's signals freedom from a single cultural label and allows playful cross-cultural dishes, such as a pasta with a Korean-inspired sauce, Spanish-style pizzas, and occasional specials like a Persian rice dish. The concept contrasts with the group's hyper-specific other restaurants while embracing culinary experimentation.
Read at Boston Magazine
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