Josephine Oliviero Megwa, the owner of Piattini didn’t grow up thinking she would own a restaurant. Though she came from a family of restaurateurs, she began a professional career in a completely different field: fashion. For some time, Josephine was an executive at luxury department store Saks Fifth Avenue in both Boston and New York. Despite her success, Josephine had become restless and tired of New York, yearning to return to her Massachusetts roots. In 2000, with the idea of Piattini fresh in her mind, she packed her bags and moved her life back to Boston.
As the youngest of ten children and the only child born in the United States, Josephine had very different tastes than her siblings. Piattini was a childhood nickname given to Josephine by her mother as an endearing reference to Josephine’s eating habits. She was, and still is, quite a picky eater. Growing up she loved antipasti and foods that were appetizer-like more than anything else.
Thus, the name Piattini was a perfect fit with Josephine’s original concept: a restaurant dedicated to small plates, serving antipasti, bruschetta, ravioli, tortellini, and Piattini’s beloved layered eggplant, among others. Josephine envisioned groups of friends sipping wine and sharing these different plates with friends.
In 2001 that vision became a reality, when Piattini opened on Newbury Street in Boston’s fashionable Back Bay, the restaurant became a neighborhood favorite. The dishes at Piattini are a unique combination of Josephine’s family recipes mixed with new, exciting dishes created with the freshest possible ingredients. Due to its popularity, Piattini quickly expanded its menu to include panini, salads, and wraps. These new offerings accommodated the needs of customers that lived or worked in the area, making Piattini the perfect lunch spot for both weekdays and weekends.
Aside from the cuisine, Josephine wanted to make Piattini a place where customers could sample and learn about many different wines in a casual and comfortable environment. With Piattini’s wine education program each bottle served is accompanied by a small card describing the varietal, grapes and tasting notes, so that customers may also drink in knowledge while they enjoy their wine.