About Tozzi's Downtown
After a fire last April closed the Tozzi’s in Magnolia, Duke and his wife, Dina, decided the turn-key Fedeli location was right for them. A fresh coat of paint and re-vamped basement bar are the only changes to what I describe as an upscale “cosmopolitalian” decor.
“It was always a beautiful restaurant. We didn’t need to do much,” says Dina, 30. The couple, which also owns Picciano’s Martini Lounge in downtown Canton, plan to reopen the Magnolia location in the future.
The downtown location’s menu offers a lineup of Tozzi signature items, such as pasta, steaks and seafood. Many of the recipes are from Duke’s late parents, Helen and Mike, who ran the Magnolia eatery for decades. Executive chef Mark Green tends to most of the culinary duties, but Duke makes the lasagna himself, as well as his mother’s red sauce.
One of the most popular pasta dishes is the Vodka Arrabiatia, a penne dish tossed with housemade vodka sauce and topped with sautéed prosciutto, peppers, onions and spinach, with choice of chicken or shrimp ($19). Other offerings include traditional fettuccini Alfredo ($10), lobster linguine ($24) and chicken Parmesan over linguine ($17).
Tozzi’s is known for their skillfully seasoned steaks, a selection that includes a New York center strip, 6-and 8-oz. filets, and a 20-oz. Porterhouse. On a recent Saturday night, we opted for the strip ($25), which was cooked perfectly to order, was rich with flavor from the zesty housemade rub, and was handsomely served on a heated metal plate.