Sogno

In Italian, the word ‘sogno’ means dream.

“Sogno literally means dream in Italian.  It was the owners dream to open up this restaurant and that's what we're trying to accomplish here.”

And in Woburn, all of your culinary dreams come true at Sogno.

Located in this stunning space, Sogno is a big, beautiful, modern Italian restaurant decked out with dim lighting, big cozy booths, and a buzzing bar at the center of it all.

“Sogno is in a great location, just a little North of the city. We have something for everybody. It's a great place to come and have drinks at the bar with your friends. It's a warm, inviting space for people to bring their family here and their children. And we have an amazing bar, an outstanding wine list.   It's a beautiful space for any occasion.”

In the back of the restaurant, you’ll find Executive Chef Jason Maynard putting out plate after plate of regional Italian dishes.

“We have an amazing open kitchen, a brick pizza oven, and a very large bar for people to sit out and enjoy.  I love cooking in an open kitchen. I think sometimes the energy from me and the cooks can spill into the dining room.  I love the energy and the camaraderie in the kitchen.  And if we're back there cooking and having a good time, it kind of bleeds into the dining room.”

Appetizers at Sogno range from traditional Italian to creative spins on the classics- like the Carbonara Diavola- a play on deviled eggs.

“We make a classic deviled egg filling but we put it in a profiterole and we use some rendered down pancetta fat to give it a little bit different flavor.  You get the crispness from the profiterole and the creaminess from the deviled egg filling.  It's a perfect little bite.”

There’s fritto misto, with fresh calamari, shrimp and vegetables served with a Calabrian Chili Aioli.  Crispy fried eggplant topped tangy marinara and mozzarella and arancini stuffed with earthy mushrooms and fontina in a pomodoro sauce. But an Italian restaurant is only as good as its meatballs, and at Sogno, they truly hit it out of the park.

“In Italian households everyone's gonna love their mothers and their grandmothers meatballs, but we tried to do ours a little bit different.  We use three types of pork -ground pork mortadella and and prosciutto. It makes it a little bit lighter, more delicate.”

Every table should try one of Sogno’s pizzas- cooked for just 90 seconds at 900 degrees in a custom-made brick oven.

“The oven that we have is a brick pizza oven made exclusively for Neapolitan style pizzas. We make our pizza dough fresh every day in house, which results in an extremely light and airy pizza”.

And while a Margherita pie always hits the spot, Chef suggests the Mortadella pizza.

“I would urge everyone to try the mortadella pizza. It's a white pizza with fresh mortadella, pistachios and stracciatella. It's very creamy, rich. And it's my favorite pizza. Quite delicious.”

When it comes to entrees, you can order a big bowl of Tagliatelle Bolognese. Or indulge in their Roasted Porchetta, presented over creamy polenta.

“It’s amazing.  The pork is nice and soft skin can be crispy. The sauce is a little sweet and the polenta is nice and cheesy and creamy. It is something that could be shareable because it's..placed in our nice cast iron.”

And the sharing continues right through the menu with a section they call ‘per due’ or ‘for two” like this Bistecca Alla Fiorentina.

“We do a prime Porterhouse and we serve it with Vin Cotto and bone marrow butter. That cut of meat is great. It's a T bone. So you get the filet on one side and you get the sirloin steak on the other. So it's great for people that like different types of steaks because you get both on the same plate.”

And for you lasagna lovers, there’s a big portion of Sogno’s take on this classic dish.

“In the lasagna, we use our bolognese, which is made with sausage and prosciutto and ground pork. We also do bechemel, fresh mozzarella, and Parmesan. We actually lay out the lasagna and then roll it up and cut the rolls and put it into a baking baking dish, so it almost looks like a sticky bun when it's presented at the table.  I think it's something that people aren't used to seeing when they think of lasagna “

Once you’ve put back your meal, a dessert is an absolute must, with options like the so called ‘When Life Hands You Lemons’- featuring lemon sorbet popsicles, coconut mousse and basil crumble. Or the light and fluffy zeppole.

 “The zeppoli are fried ricotta Italian doughnuts served with salted caramel and apple cider marscapone. You get six beautiful fluffy doughnuts in a bag. You’ve got to try the zeppoli.”

And from apps to entrees to desserts, you’re in for a meal beyond your wildest dreams at Sogno.