Babbo Pizzeria e Enoteca opened in April 2015 on Boston’s Fan Pier in the city’s waterfront Innovation District. One of the largest privately funded development sites in the country, Fan Pier boasts a mix of locally-owned dining and retail establishments and world class office space in three LEED Gold Certified commercial towers.
The restaurant occupies more than 8,700 square feet in the ground floor of 11 Fan Pier Boulevard. The space boasts three bars for dining—for pizza, antipasti and cocktails, respectively— each appointed in Carrara marble countertops. The design embraces the openness and brightness of the space, with distinct and comfortable zones within the light-filled room.
Babbo Pizzeria features wood-burning brick oven pizza as well as a variety of pastas, antipasti and gelati. B&BHG veteran and award-winning pizzaiolo Mario LaPosta oversees a menu of Neopolitan-style pies as well as Spaghetti alla Chitarra with Crab, Lemon and Breadcrumbs and Crispy Duck Agrodolce with Favetta.
Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.