Open Daily: 12pm-9pm
“We’re a modern take on Italian food,” says California native Esther Wence, who oversees Sapori’s front-of-house, while her husband, Jaime, leads the kitchen. Since opening in February, the restaurant has quickly earned a reputation for its seafood-forward menu.
Standouts include Zuppe di Vongole—clams sautéed in white wine and chile, Fried Calamari served with red and white sauces, and hearty entrées like Pasta Pescatore—linguini with clams, prawns, and calamari in a lightly garlicked sauce—and Salmon Piccata.
Pizza is a cornerstone of the menu, showcasing a California-inspired approach. Jaime crafts the dough from high-gluten flour (with a gluten-free cauliflower option), using a 24–36 hour fermentation before baking it at 620°F in a Montague stone oven. The Margherita is a favorite, with the Artichoke Spinach close behind. Pizzas can also be made as calzones and pair well with Italian and local beers and wines, with non-alcoholic cocktails coming soon.
The space is bright and inviting, with whitewashed walls, raffia-style lighting, woven chairs, and leather banquettes that lend a contemporary, coastal feel. The evolving menu will introduce additional vegetarian pastas, including a reimagined eggplant Parmigiana, alongside dishes such as shrimp Louie and strawberry chicken. While the team awaits the arrival of an espresso machine, house-made cannoli, filled with cream delicately flavored with Mexican vanilla, offer a compelling finale.
