Friends since they were five, Chef Greg Reeves and Mark Young are proud to invite you to share in their vision – Viale.

A few years ago, after completing a ten-year stint cooking in San Francisco, Young joined Reeves in Cambridge at Green Street in Central Square, where he transitioned to front of the house to serve as general manager. It was during this period that the two realized two important things: they worked well together and they held many of the same ideas about the restaurant they would want to open themselves some day.

Viale serves ingredient-driven, Italian-inspired food in a warm and casual environment.

The rotating menu showcases seasonal pasta dishes, appetizers, and entrees; simple grilled pizzas, and meats perfectly charred on a wood-fired grill. All major ingredients are locally sourced, meaning the shellfish, meat, and produce are procured by the chef from some of the finest farmers and fishermen of New England.

The wine list features the vintages of small organic and biodynamic growers, and the artisanal cocktails and craft beers are all created with the same care as the food on the menu.