{"id":5447,"date":"2009-09-25T19:45:40","date_gmt":"2009-09-26T01:45:40","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=5447"},"modified":"2026-04-06T11:09:49","modified_gmt":"2026-04-06T17:09:49","slug":"marios-italian-restaurant-lexington-massachusetts","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=5447","title":{"rendered":"Mario’s Italian Restaurant – Lexington, Massachusetts"},"content":{"rendered":"
\"Mario's
Mario’s Italian Restaurant in Lexington, Massachusetts<\/span><\/figcaption><\/figure>\n

“People think Chef Boyardee is a great man. I think he’s nothing but a pasta hater.
\nWhat true lover of pasta could turn it into mush and shove it in a can? That’s not pasta. That’s just plain wrong.\u201d
\n<\/em>~ Author Unknown<\/span><\/p>\n

Chef Boyardee and I go way back. \u00a0As mentioned (hopefully not ad-nauseam) on this blog, my arcadian upbringing in Northern New Mexico did not include a lot of Italian food–or at least the real stuff. \u00a0The first pizza my brothers and sisters ever had was way back in the dinosaur days before there was a Pizza Hut around every corner and a Tombstone pizza in every freezer. \u00a0It was courtesy of Chef Boyardee and it came in a box with pizza flour mix in a hermetically sealed bag, a can of grated cheese and a can of “true Italian sauce from chef’s own recipe<\/em>.” <\/span><\/p>\n

Chef Boyardee pizza didn’t “make our faces light up<\/em>” when we saw “America’s favorite pizza–Chef Boyardee pizza<\/em>“–slide out of the oven as it did the family depicted on the commercials. \u00a0It looked like a strange, oversized tortilla slathered with tomato sauce. \u00a0If possible, it actually tasted worse than it looked. \u00a0Perhaps because of the altitude (8,000 feet), the pizza didn’t exactly\u00a0have the “crunchy crust outside<\/em>” and wasn’t “so tender inside<\/em>” as commercials depicted it. \u00a0Rather the crust was cracker-like and the sauce akin to a thick, overly-seasoned tomato sauce.<\/span><\/p>\n

Chef Boyardee’s culinary creations next crossed my lips in 1984 while living in Swindon, England. \u00a0Often too lazy to cook for myself during my last carefree year of bachelorhood, I indulged on a diet of breakfast cereal (Jerry Seinfeld would be proud) and Chef Boyardee canned pastas. \u00a0That is until I told Kim, then my fiancee who made me promise to “give up that crap.” \u00a0 Though it took considerably more effort, I began over-compensating by preparing such dishes as paella.<\/span><\/p>\n

\"Italian
Italian bread and butter at Mario’s<\/span><\/figcaption><\/figure>\n

But, I digress. \u00a0In 1977 I moved to Bedford, Massachusetts, a town incorporated in 1729 and about fifteen miles northwest of Boston. \u00a0A world of new and different culinary delights began the education of my virginal taste buds. \u00a0Instead of Mrs. Paul’s fish sticks, I was dining on lobster and fried clams. \u00a0The enticing aromas and exotic flavors of Chinese food and the malodorous emanation of fermented kimchi were practically extraterrestrial to me, but like the proverbial kid in a candy store, I tried everything. \u00a0Perhaps more surprisingly, I liked everything.<\/span><\/p>\n

Italian food–real Italian food–was my favorite and no one in the Bedford area did it better than Mario’s Italian Restaurant in Lexington, Massachusetts. \u00a0Walking into Mario’s was like walking into heaven. \u00a0The olfactory arousing bouquet of\u00a0pastas simmering in a perfect marriage of tomato sauce, garlic, basil and oregano greeted you before the door like a sumptuous siren’s call. \u00a0Mario’s was but five or six years old at the time, but a very popular dining destination for incomparable lasagna and a unique twist on baked ziti. \u00a0Many of the entrees were served in casserole dishes, something else this culinary virgin had never before experienced.<\/span><\/p>\n

If love means never having to say you’re sorry, Mario’s meant not having to navigate the maddening cavalcades of traffic all the way to Boston’s North End for terrific Italian food. \u00a0Mario’s was a welcome respite from the rigors of the work day. \u00a0It was a relaxing milieu in which the service was exquisite and food was served hot and in family-sized portions. <\/span><\/p>\n

\"Lasagna
Lasagna at Mario’s<\/span><\/figcaption><\/figure>\n

During our 2009 vacation to the Boston area, we were determined to eat nothing but Italian food and seafood. \u00a0That meant a trip to Mario’s was an absolute must. \u00a0Despite a thirty year span between visits, our rental car hastened through traffic as if on auto-pilot and speed. \u00a0We would pay tourist tribute to the famous Lexington Minuteman statue later; nothing would deter us from Mario’s.<\/span><\/p>\n

One step in the door and was as if nothing had changed in thirty years. \u00a0Mario’s familiar brick facade gave way to a narrow corridor which leads to the hostess station from which a friendly attendant will escort you to your table, complete with red and white checkerboard table cloth. \u00a0Perusing the menu was a futile exercise in familiarity because we knew what we were going to have. \u00a0It’s what just about everybody who visits Mario’s has.<\/span><\/p>\n

But first, a basket of thinly sliced Italian bread with foil-wrapped butter was delivered to our table. \u00a0It’s always best to save a slice or three to use for sopping up the surplus tomato sauces for which Mario’s is known, but a slice or two with butter will abate your hunger.<\/span><\/p>\n

\"A
A unique baked ziti at Mario’s<\/span><\/figcaption><\/figure>\n

The first “must have” entree is lasagna with sausage. \u00a0The lasagna is a thick, brick-sized slab of noodles and ricotta cheese topped with a meaty marinara sauce. \u00a0The sausage is actually served on the side and, like the lasagna, is drenched in the meaty marinara sauce. \u00a0It is a wonderful sausage with a discernible hint of fennel and other Italian seasonings. <\/span><\/p>\n

There are several things that make this lasagna special. \u00a0First of all, it’s served steaming hot, but not at the expense of “rubberizing” the lasagna noodles. \u00a0The ricotta is rich, but not overly so. \u00a0The sauce has a rich, tomatoey flavor that accentuates the sweetness of tomatoes, not the acidity. \u00a0It is Italian comfort food at its best.<\/span><\/p>\n

Commonly known as Greek Lasagna, Baked Ziti is a base layer of pasta seasoned ground beef with tomato sauce, topped with a creamy cheese B\u00e9chamel Sauce all cooked to a golden brown. \u00a0It is the most popular entree at Mario’s, but unlike ziti at other restaurants, it’s served slab-style similar to traditional lasagna. \u00a0Instead of traditional ziti pasta, it is made with lasagna noodles. \u00a0Top it with Mario’s magnificent meat sauce and you’ve got maybe the best ziti around. <\/span><\/p>\n

\"Italian
Italian sausage at Mario’s<\/span><\/figcaption><\/figure>\n

Mario’s makes returning to the Bedford-Concord-Lexington area feel like coming home. \u00a0It won’t take me another thirty years to make that return trip home to the restaurant which introduced me to real Italian food.<\/span><\/p>\n

Mario’s Italian Restaurant<\/span><\/strong>
\n1733 Massachusetts Ave
\nLexington, Massachusetts<\/strong>
\n(781) 861-1182
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 25 September 2009
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Lasagna with Sausage, Baked Ziti<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

“People think Chef Boyardee is a great man. I think he’s nothing but a pasta hater. What true lover of pasta could turn it into mush and shove it in a can? That’s not pasta. That’s just plain wrong.\u201d ~ Author Unknown Chef Boyardee and I go way back. \u00a0As mentioned (hopefully not ad-nauseam) on this blog, my arcadian upbringing in Northern New Mexico did not include a lot of Italian food–or at least the real stuff. \u00a0The first pizza my brothers and sisters ever had was way back in the dinosaur days before there was a Pizza Hut around every corner and a Tombstone pizza in every freezer. \u00a0It was courtesy of Chef Boyardee and it came in a…<\/p>\n","protected":false},"author":1,"featured_media":5448,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[71,571,563],"tags":[],"class_list":["post-5447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-massachusetts","category-rating-excellent"],"yoast_head":"\nMario's Italian Restaurant - Lexington, Massachusetts - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=5447\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mario's Italian Restaurant - Lexington, Massachusetts - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“People think Chef Boyardee is a great man. I think he’s nothing but a pasta hater. What true lover of pasta could turn it into mush and shove it in a can? That’s not pasta. That’s just plain wrong.\u201d ~ Author Unknown Chef Boyardee and I go way back. \u00a0As mentioned (hopefully not ad-nauseam) on this blog, my arcadian upbringing in Northern New Mexico did not include a lot of Italian food–or at least the real stuff. \u00a0The first pizza my brothers and sisters ever had was way back in the dinosaur days before there was a Pizza Hut around every corner and a Tombstone pizza in every freezer. \u00a0It was courtesy of Chef Boyardee and it came in a…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=5447\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2009-09-26T01:45:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T17:09:49+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/09\/Mario01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"444\" \/>\n\t<meta property=\"og:image:height\" content=\"592\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Mario’s Italian Restaurant – Lexington, Massachusetts\",\"datePublished\":\"2009-09-26T01:45:40+00:00\",\"dateModified\":\"2026-04-06T17:09:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447\"},\"wordCount\":1144,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2009\\\/09\\\/Mario01.jpg\",\"articleSection\":[\"Italian\",\"Massachusetts\",\"Rating: Excellent\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=5447\",\"name\":\"Mario's Italian Restaurant - 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