Salty Pig Team Will Open a Venetian Bacaro in the South End

Licensing documents alluded to a new, South End project in the works from the Salty Pig team earlier this year, and a press release just announced more details. From Coda Group restaurateurs James Cochener and Michael Moxley (Salty Pig, Coda Kitchen & Bar, Canary Square), and chefs Kevin O’Donnell and Michael Lombardi, SRV is inspired by the group's passion for the culture and community of Italian cuisine. The name pays homage to the "serene republic of Venice," or Serenissima Repubblica di Venezia.

O'Donnell and Lombardi, respectively the executive chef and chef de cuisine at The Salty Pig, will both leave that restaurant to share ownership and executive duties in the kitchen at SRV. The duo met while working in Italy six years ago, and this will be their first ownership venture.

Styled after a Venetian bacaro, a traditional style of casual bar, SRV will offer shareable dishes, house-made pastas, risotto, and polenta. Some offerings to look forward to include baccalà mantecato, a creamy, salted cod served over warm bread or a wedge of polenta; baked cuttlefish, and risi e bisi (rice and peas). Italian wines, spirits, and craft beer, as well as cicchetti, the small plates typically served at a bacaro, will be available at the bar.

SRV will have more than 100 seats inside, plus sidewalk seating and a courtyard patio. It is slated for a fall 2015 opening at 569 Columbus Ave.