Beloved Boston Restaurateur Bruno Marini Takes The Reins At Bonta In Hampton New Hampshire

As part of the restaurant's 10-year anniversary celebration, Bonta welcomes renowned Boston restaurateur Bruno Marini. As new General Manager, Marini is pleased to announce many exciting new happenings at the popular New Hampshire restaurant, featuring contemporary Italian cuisine.

With his extensive knowledge of and a proven success rate throughout the industry, Marini has come to Bonta to revamp the restaurant's service, menu and overall atmosphere in order to bring Bonta into the next decade. Bruno and Bonta are sure to attract New England's foodies to Hampton.

THE MENU
Bonta's dinner menu is comprised contemporary Italian specialties and is ideal for all dining occasions including, special occasions, a casual date night or to grab a bite at the full service bar with friends. Bonta's Head Baker Andrew Rose bakes the restaurant's bread in house daily, including their delicious foccicia, ciabatta, Tuscan olive bread and red pepper crisps.

The new bar menu from Executive Sous Chef Joel Conley boasts a broad range of dishes that are meant to be shared as well as some approachable entrees perfect for that casual night out. Whimsical bites that are sure to please any crowd include: The Risotto Fritters with mozzarella and red pepper aioli ($9); and the Truffle and Parmesan Tater Tots with house made dipping sauces ($6).

Entree bar menu options include: The Sausage, Pepper & Onions Sandwich ($10); Grilled Tuscan Vegetable Panini on house made focaccia bread ($10); Pasta Con Vongola homemade spaghetti with clams, roasted red peppers, garlic & white wine ($12); and Bonta's Sirloin Burger topped with pancetta & mozzarella, served with Tuscan fries ($12). Also available is Bonta's signature artisanal flatbread menu which ranges from classics such as the Margherita ($9) to the Julietta with caramelized onions, crumbled spicy sausage & fresh creamy ricotta ($13).

Bonta's dinner menu features delicious appetizers and salads including their Seared Shrimp "Saltimbocca" wrapped in prosciutto and sage served over fresh mozzarella and tomatoes ($10); Maine Crab and Risotto Cakes with a roasted red pepper aioli ($10); and the Tuscan Vegetable Salad ($8); House made Pastas such as the Tagliatelle alla Bolognese ($12/23); Peas Pea & Pancetta Risotto ($9/17); and Herb Pesto Gnocchi ($9/17) are available in both appetizer and entr�e portions. Entr�e favorites include Oven Roasted Halibut with corn risotto and lemon butter sauce ($24); Stuffed Pork Chop Milanese butterflied with prosciutto & fontina, roasted fingerling potatoes & saut�ed swiss chard ($25) and the Grilled Tenderloin of Beef with polenta fries, crispy pancetta, saut�ed asparagus & chianti sauce ($33).

THE SPACE
Bonta's warm and welcoming atmosphere creates the ideal space for a night out on New Hampshire's seacoast. The restaurant's cozy leather bound chairs and wood burning fireplaces create a tranquil vibe, conducive to enjoying a delicious meal with loved ones or friends. Bonta also features a large mahogany bar, complete with comfortable seating and a great, inviting atmosphere ideal for after work cocktails or to grab a quick bite to eat.

THE MAN
Bruno Marini comes to Bonta as one of the most well-respected restaurateurs in the Greater Boston area. As the former General Manager and Wine Director of the Federalist XV Beacon, now Moo and was the man behind the opening of Norwood's Olivadi, Marini has been in the industry for nearly twenty years. The Newton native has worked in and opened some of the city's top restaurants including Ambrosia, Davio's and Lydia Shire's Biba and Pignoli. Marini's presence will surely have Bostonian foodies flocking north.

Bonta is located at 287 Exeter Road in Hampton N