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The sage green curtains in the front doorway brush open to reveal families, students and couples sitting at 15 wooden tables and chairs. There is a painted blue sky on the ceiling, as well as murals of the Italian countryside on the two walls, one featuring Mount Vesuvius. Clinks of wine glasses and laughter reverberate throughout the restaurant, creating a familiar sense of home. 

Carlo’s Cucina Italiana is a family owned and operated Italian restaurant that has been serving the community in Allston since the ‘70s. 

When it first opened, the business was a pizza and sub shop. But at the time, there were numerous pizza locations in the neighborhood, so previous owner Carlo Barone decided to change it to an Italian restaurant during the early ‘90s. 

After the shift, he continued to sell pizzas alongside their pasta, meat and eggplant dishes. However, after a few years, he stopped because he wanted to fully convert to an Italian restaurant. 

Barone eventually retired after many years of running the restaurant, then current owner Bryant Rodriguez stepped into the role seven years ago. 

Rodriguez started working at the restaurant when he was 13 years old and continued to do so for 30 years. He was a criminal justice major in college but decided to stay at the restaurant since it was busy and grew into a money-making business, according to Rodriguez.  

“I know this place inside and out,” Rodriguez said. “So, it just made sense to take it over when the family retired.”  

Chef Willy, who has been working at the restaurant for more than 20 years, is also a part of the ownership team. 

Rodriguez said they are busy during the fall, especially in October when there are a lot of events happening in Boston like the Head of the Charles Regatta and parents’ weekends at neighboring colleges. The colder months from January to early March are when business is slow, but it starts to pick up after St. Patrick’s Day. To his regulars who want to come in on graduation season and Mother’s day, Rodriguez joked that he wished them good luck because the restaurant would be soon busy.

I went into the restaurant on Friday, March 4 at 3 P.M. amongst the late lunch and early dinner crowd. The server greeted me and my friend Kumudha Tiriveedhi, and told us to sit wherever we felt most comfortable. 

Rodriguez said most of the staff has been working for at least six or seven years at the restaurant, around the time that he took over as owner. 

“It’s the advantage of not having a corporate place,” Rodriguez said. “I can be a little more forgiving and laid back because I don’t have to follow the quota.” 

The server immediately gave us a basket of bread and a small plate of olive oil, offering a simple combination of bread and oil to begin our dining experience. The bread was freshly made and, after a few minutes of us looking over the menu, it maintained its warmth, only having a bit of crunch that made it further enjoyable to eat. 

When it was time to order, the server recommended their three most popular dishes which are Gnocchi alla Sorrentina, or Sorrento-style gnocchi, Pollo alla Parmigiana, or chicken parmesan,  and Penne con Pollo Broccoli, or penne pasta with chicken and broccoli. 

I selected the chicken parmesan, and Tiriveedhi ordered the Melanzane alla Cristiano, or eggplant parmesan.

The chicken breast sat on a bed of plum tomato sauce covered in a blanket of parmesan cheese. It was sprinkled with parsley and served with a small portion of penne pasta and red sauce. 

As I cut the chicken, fresh tomato sauce poured through the opening, and the cheese stretched all the way to my mouth as I went to take the first bite. The chicken was cooked to a perfect consistency, and there was a great balance between chicken, cheese and sauce, creating a satisfying mixture of flavors. 

Coming from someone who is Italian, this is one of the best tasting chicken parmesan meals I have ever had. 

The eggplant dish contained layers of thinly sliced eggplant, ricotta and mozzarella cheese, spinach and tomato sauce, bundling together to produce a burst of flavor. The eggplant particularly stood out in texture and taste which has been rare in my experience with the vegetable. 

The portions of our meals were substantial in size for a total of 47 dollars, which seemed like a low price compared to other Boston restaurants, making it an affordable option to go out to eat with your friends or family. Tiriveedhi and I were only able to finish half our respective plates, so we took the rest to-go. The food maintained its quality when reheated later in my apartment. 

Rodriguez said a large number of their customers over the years have been college students from neighboring schools like Boston University and Boston College. Then, after they graduate, they come back to the restaurant 20 years later with their children or spouses. 

“It’s a staple in the community,” Rodriguez said. “Everybody knows Carlo’s.”