Small Plates Goes Hollywood...via 1248 Productions & Emerson College
Last October we had the pleasure of handing our restaurant over to the talented young production team of 1248 Productions to begin the filming of Delivery, an independent black comedy.
For two days Small Plates was transformed into Nick's Greek Restaurant where the actors, the directors and the rest of the crew hustled about to shoot scenes that would eventually become a major motion picture. (Well, we think so anyway.) Delivery is a film about a "year in the life of a black market delivery boy as he tries to cope with his bosses' psychopathic clientele". Oh yes...it gets even better... www.delivery-themovie.com
Last October we had the pleasure of handing our restaurant over to the talented young production team of 1248 Productions to begin the filming of Delivery, an independent black comedy.
For two days Small Plates was transformed into Nick's Greek Restaurant where the actors, the directors and the rest of the crew hustled about to shoot scenes that would eventually become a major motion picture. (Well, we think so anyway.) Delivery is a film about a "year in the life of a black market delivery boy as he tries to cope with his bosses' psychopathic clientele". Oh yes...it gets even better... www.delivery-themovie.com
"A slice of heaven." - Billy Costa, TV Diner more>>
January 30, 2009
"For decades, the Spanish restaurant Iruña had no problem filling their dining room with hungry patrons. But after the doors closed a couple years back, and an unsuccessful venture came and went, it seemed the space was destined to sit empty. Thankfully, husband and wife team Jerome and Stephanie Picca have brought a renewed energy to the charming eatery just steps off the beaten path in Harvard Square." more>>
"For decades, the Spanish restaurant Iruña had no problem filling their dining room with hungry patrons. But after the doors closed a couple years back, and an unsuccessful venture came and went, it seemed the space was destined to sit empty. Thankfully, husband and wife team Jerome and Stephanie Picca have brought a renewed energy to the charming eatery just steps off the beaten path in Harvard Square." more>>
July - August 2008
"Consider choosing the New Bedford seared scallops surmounting a plop of black 'sticky rice,' with caperberries. The sweetness of the scallops, the nutty flavor of the rice, and the briney crunch of the multitudinous caperberry seeds combine in a culinary medley of tastes and textures that is astonishingly good. This dish is a fair advertisement for what Small Plates means to achieve with all its tapas, each a little symphony of carefully considered orchestration." more>>
"Consider choosing the New Bedford seared scallops surmounting a plop of black 'sticky rice,' with caperberries. The sweetness of the scallops, the nutty flavor of the rice, and the briney crunch of the multitudinous caperberry seeds combine in a culinary medley of tastes and textures that is astonishingly good. This dish is a fair advertisement for what Small Plates means to achieve with all its tapas, each a little symphony of carefully considered orchestration." more>>
April 17, 2008
"If you're lucky enough to get Jerome Picca talking, you probably won't be able to get him to stop. Picca, the slender, meticulously dressed owner of Small Plates, the newest tapas restaurant in Harvard Square, is happy to expound on everything from his meta understanding of culinary arts to physics." more>>
"If you're lucky enough to get Jerome Picca talking, you probably won't be able to get him to stop. Picca, the slender, meticulously dressed owner of Small Plates, the newest tapas restaurant in Harvard Square, is happy to expound on everything from his meta understanding of culinary arts to physics." more>>
April 9, 2008
"Why spend a lot of money on advertising when you have a menu dedicated to small plates and can name the restaurant after the concept? I suppose they could have named it Tapas, as an homage to the long run of the Spanish restaurant Iruña, which formerly inhabited this space." more>>
"Why spend a lot of money on advertising when you have a menu dedicated to small plates and can name the restaurant after the concept? I suppose they could have named it Tapas, as an homage to the long run of the Spanish restaurant Iruña, which formerly inhabited this space." more>>
February 6, 2008
"A meal at Small Plates is reminiscent of a dinner party in the university-town apartment of someone who is cooking to please you. The restaurant even feels a bit like a living room, open and light with worn hardwood floors, white walls accented by a red-and-gray stripe, slightly drafty windows, and mirrors framed in dark wood on the walls." more>>
"A meal at Small Plates is reminiscent of a dinner party in the university-town apartment of someone who is cooking to please you. The restaurant even feels a bit like a living room, open and light with worn hardwood floors, white walls accented by a red-and-gray stripe, slightly drafty windows, and mirrors framed in dark wood on the walls." more>>
December 27, 2007
"By the time Jerome Picca was in high school, he knew he wanted to be a chef. His passion for cooking took him to the Culinary Institute of America before going on to work for famed New Orleans chef Susan Spicer. At the age of 23, Picca became the youngest instructor at the Culinary Institute of Washington in Washington, D.C., where his boyish looks often caused him to be mistaken for a student. Picca then headed several restaurants in Concord, Harvard and Bolton including the Seasoned Chef, the West Concord Depot and Jerome’s at the Nashoba Valley Winery." more>>
"By the time Jerome Picca was in high school, he knew he wanted to be a chef. His passion for cooking took him to the Culinary Institute of America before going on to work for famed New Orleans chef Susan Spicer. At the age of 23, Picca became the youngest instructor at the Culinary Institute of Washington in Washington, D.C., where his boyish looks often caused him to be mistaken for a student. Picca then headed several restaurants in Concord, Harvard and Bolton including the Seasoned Chef, the West Concord Depot and Jerome’s at the Nashoba Valley Winery." more>>
December 21, 2007
"It's just 50 feet, people. That's all that separates the outside sign from the restaurant itself, yet somehow folks have a hard time finding Small Plates. Nestled in a little side pocket off JFK Street in Harvard Square - smack in between Boston Tea Stop cafe and For Eyes eyewear store - this new tapas restaurant is a hidden gem that's quickly (and rightly) being discovered." more>>
"It's just 50 feet, people. That's all that separates the outside sign from the restaurant itself, yet somehow folks have a hard time finding Small Plates. Nestled in a little side pocket off JFK Street in Harvard Square - smack in between Boston Tea Stop cafe and For Eyes eyewear store - this new tapas restaurant is a hidden gem that's quickly (and rightly) being discovered." more>>
Small Plates serves up big flavors "...Picca specializes in fusion-style, international TAPAS that mix and match ingredients from Asia, the Mediterranean and the Americas. His menu - which changes regularly - features imaginative and uncommonly beautiful fare that pleases the palate and the eye as well as the pocketbook..." - Mat Schaffer
No Small Thing "...Picca focuses on providing a seasonally changing menu of dishes, such as nut-crusted duck breast with Dijon molasses and fig compote, in a warm and welcoming setting that's already a hit with locals. "My gosh, after a month and a half, we had regulars coming in two or three times a week!" he says. Word is out that the food is delicious, the prices are reasonable and the owner, who runs the former Conundrum space with his wife Stephanie Rossi-Picca, is one of the nicest, friendliest guys in the business." - Carolyn Faye Fox