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In the heart of Boston’s Charlestown, 10 City Square has been a culinary cornerstone for nearly two decades. Once the celebrated site of Todd English’s famous Olives restaurant, this venue has seen the ebb and flow of gastronomic ventures. After a stint as Legal Oysteria and a quiet hiatus due to the pandemic, the historically rich space is experiencing a renaissance as Prima, a stylish Italian steakhouse aiming to rekindle the grandeur and charm that made the location a citywide attraction. (See the menu here: Dinner, Brunch.)
The same minds behind Charlestown favorites Monument and Waverly and South Boston’s Lincoln and Capo have turned their attention to this legendary space. In their new endeavor, they unveiled a blend of classic steakhouse fare and Italian cuisine, serving everything from succulent veal chops to generous portions of pasta alongside a unique mozzarella bar.
The team collaborated with Erica and Michael Diskin of Assembly Design Studio for the ambitious transformation. Renowned for creating evocative spaces, Assembly Design Studio has used reclaimed wood, aged leather, and cracked subway tiles to craft an ambiance that whispers sophistication and reflects Boston’s rich history. Every element exudes a timeless elegance, from the wood-paneled host stand to the warm glow of the low-hanging lamps in intimate booths.
The journey through the restaurant takes patrons from the front dining area into the Rose Room, a second dining area bathed in a more sultry charm. The previously secluded private dining area now hosts an opulent pink marble fireplace, a compact eight-seat bar with a matching pink countertop, and cozy rose-hued booths under the soft light of fringed lamps. The Diskins have successfully transformed the most challenging corner into an enchanting retreat.
The culinary maestro at Prima is Chef Jacob Mendros, a veteran of establishments ranging from L’Espalier to Loco Taqueria and Oyster Bar. Chef Mendros has curated a menu that champions both the humble pizza—baked in Olives’ original pizza oven—and the decadence of steaks expertly carved from Prima’s in-house butchery. His insistence on a mozzarella bar is now a unique attraction of the restaurant, offering patrons an array of creamy delights. Marissa Hart, the renowned pastry chef from Capo, complements the culinary offering with inventive desserts like mammoth-sized cannoli and strawberry tiramisu.
In spearheading this rebirth, managing partner Jon Sweeney, wine director Jeronimo Ramales, and general manager Andrew Colgan join forces to recreate a dining experience that nods to Olives’ esteemed legacy.
Reminiscing about the illustrious past, Nicholas Dixon, the group’s culinary director, shares his memories as a young line cook, hearing tales of Olives’ brilliance and magnetism. With Prima, he aims to rejuvenate the same reverence, turning the location back into a neighborhood cornerstone that pays tribute to its storied past.
Prima is more than just a restaurant—it’s a bridge between eras, a nod to the illustrious past while blazing a trail into the gastronomic future. It is a beacon that reconnects the city to a landmark that once buzzed with culinary vitality, inviting a new generation of food lovers to become a part of Boston’s dining history.
P.S. Here at Griffin we are very bullish on the Charlestown real estate market and recently had the privilege of representing the buyers on this beautiful renovated single family: https://www.realtor.com/realestateandhomes-detail/45-Elm-St_Charlestown_MA_02129_M94431-83682
