Next Tonno Guest Chef Wine Dinner With Chef Tony Susi of Capo Restaurant April 5th


Wine dinner series features a rotating line up of Chef/Owner Anthony Caturano’s friends from the Boston area

WHO:                   Famed Chef and Restauranteur Anthony Caturano brought his old-world style of cooking to Gloucester and debuted Tonno coastal Italian seafood restaurant in June 2016. Now Anthony has invited his Chef friends from the Boston area up to the north shore to launch a wine dinner series.

WHAT:                  Tonno’s Guest Chef Dinner Series launched in January and the first Wednesday of every month features an exclusive menu from one of Anthony Caturano’s talented chef friends.

On Wednesday, April 5 nationally recognized Chef Tony Susi of Capo is sharing a special menu of fine Italian food with house-made pastas and more. Chef Tony Susi’s culinary career has taken him all over town – from humble beginnings in the heavily Italian North End to the swanky, fine dining-filled South End back to burgeoning Fort Point and up-and-coming South Boston. Tony’s cuisine is carefully crafted balancing both rustic and refined techniques perfected over time.

The full menu for the wine dinner series is below, complete with expertly paired selections from Gloucester’s own Savour Wine.


Salumi Gougeres

Smoked Salmon Toast

Chickpea Fritters

Fiorini Becco Lambrusco Rosso Grasparossa (Emilia-Romagna)


Grilled Octopus, roasted cauliflower, pickled onion & gremolata

La Monasesca Verdicchio di Matelica (Marches)


Baked Fazileti Veal, creamed spinach, fontina & cherry tomatoes

Tenuta di Corte Giacobbe Soave (Veneto)


Rabbit Fritto, baby vegetables, green garlic, brown butter yogurt

Tenuta Cocci Grifoni Tellus Rosso (Marches)


Prosecco Zabaglione, olive oil cake, orange & grapefruit

Marchesi Antinori Vin Santo Chianti Classico (Tuscany)


               2 Main Street  Gloucester, MA978.879.4795                           

WHEN:                  Wednesday, April 5, 2017 6:00 PM

OTHER:                 The exclusive menu with wine pairings is $80, not including gratuity.

Space is limited and reservations are suggested and can be made by calling 978.879.4795.

Valentine’s Day Specials At Tonno

Valentines Day Specials
-Caviar, Lobster Pancake and Creme Fraiche
-Buccatini, roasted mushrooms, tomato and white beans
-Roasted Monkfish, eggplant and zucchini
-Rack of Lamb, mustard-potato gratin
-Braised Beef, creamy polenta and baby carrots
-Cassata Cake, ricotta, pistachio and orange
-Chocolate dipped Strawberries
-Lots of Prosecco and Champagne
-A nice romantic wood Fire Place



Wine dinner series features a rotating line up of Chef/Owner Anthony Caturano’s friends from the Boston area


WHO:                    Famed Chef and Restauranteur Anthony Caturano brought his old-world style of cooking to Gloucester and debuted Tonno coastal Italian seafood restaurant in June 2016. Now Anthony has invited his Chef friends from the Boston area up to the north shore to launch a wine dinner series.

WHAT:                  Tonno is excited to announce the Guest Chef Wine Dinner Series. Each month, Anthony Caturano’s chef friends from the Boston area will visit Tonno and cook a special 4 course menu paired with wine from Savour Wine in Gloucester.

The Guest Chef Wine Dinner Series kicks off with Chef Dante de Magistris of Dante in Cambridge, il Casale Cucina Italiana in Belmont, and il Casale Cucina Campana in Lexington. Chef Dante has earned the attention and praise of national and local culinary critics alike and has received numerous awards for his rustic techniques and deft touch with simplicity.  The menu for Chef Dante’s dinner brings guests home to the family table that Dante grew up at, with dishes such as:


Spanish octopus, “drowned” in red wine tomato sauce, celery salad, crostini

Strozzapreti “l’atro pesto”

The “other pesto,” creamy walnut & garlic pesto, charred radicchio

Neapolitan braised beef

“Pizzaiola,” san Marzano tomatoes, roasted potatoes, pine nuts, raisins

Panna cotta

Vanilla cream, strawberries, basil balsamic

WHERE:                Tonno                   

2 Main Street                                            

Gloucester, MA


WHEN:                  Wednesday, January 25

6:00 PM

OTHER:                 The 4-course menu with wine pairings in $80, not including gratuity.

Space is limited and reservations are suggested and can be made by calling 978.879.4795.


In 2000, Anthony Caturano opened up his first restaurant, Prezza, in Boston’s historic North End which has earned top ratings and delighted diners for more than 15 years.  Now the famed chef and restaurateur is bringing his Old World style of cooking to Gloucester with Tonno. Tonno, Italian for “tuna,” blends together chef Caturano’s favorite culinary styles, featuring coastal Italian seafood and other treasures from land and sea. Having just undergone a full renovation, the 4,000 square foot venue is outfitted with a dining room, a lounge complete with a fireplace, a cocktail bar, and a private events room. Seating 99 people, Tonno has partial ocean views and is open year-round. The culinary program is designed to showcase Italian seafood classics, with nightly specials that reflect the catches of the day from the local waters. The menu is comprised of an array of sfizi and primi options to start, homemade pastas that are available in half and full portions, secondi courses presenting pesce and carne signature dishes, and decadent desserts. The beverage program is curated to highlight classic Italian cocktails, a selection of craft beers, and a list of 150 wines that mainly is focused on Italian varietals. 

Brine your Turkey!


Anthony Caturano Chef/Owner Tonno Restaurant Gloucester


A few years ago on Thanksgiving, I brined a Turkey and have done so often since.  The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked).  Brining allows some leeway to overcooking as it adds moisture and firmness to the meat.

This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted.  You can choose all three or just one, but its great to try all three together.  The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker.  The traditional is always a staple on Thanksgiving.  The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of “excitement” to the holidays.

Brining Your Turkey

For the brine, you will need some creativity and a container that will comfortably hold a whole turkey (you can use a cooler, large bucket or other container).  Usually the problem with this is that containers the size of a turkey will not fit in the standard refrigerator. If you face the same issue, try storing it in the garage topped with ice and monitor it by adding ice as it melts.  The water should hold between 33-42 degrees.  Put the turkey in the container and fill it with water until it is fully submerged.  Drain the water into a large pot, measure the amount of water, and heat it to a simmer.  For every quart of water, add one-third cup of sugar and one-third cup of coarse salt.  Dissolve it, let it cool and pour it over the bird in the container of choice.  If you want to get creative, you can add different flavors.  For example, instead of cane sugar, you can substitute brown sugar, maple syrup or any other very sweet product.  You can also add things to flavor the water as it simmers like bay leaves, sage leaves, onions, carrots or anything else you want the turkey to absorb.  Let the turkey brine for the two days before it is ready to be served.  Take the bird out about a half-hour before it is ready to be cooked and let the skin dry up a bit; this will help it crisp.

Smoking Your Turkey

To smoke a turkey, you can use your smoker (which you probably already know how to use), or you can convert your gas grill into a smoker if it has two burner controls and a thermometer.  Pull off one of the grates and place a piece of wood on one side and light the grill on that side.  Pop the turkey on the other side and maintain the temperature at about 300 degrees.  Do not check often as this will cause the log to burn high and hot.  This indirect method will take a little longer than a convection oven.  Cook the bird to 145 degrees and let rest about a half-hour.

Frying Your Turkey

To fry the turkey, you will need a turkey fryer.  Be sure the bird is completely drained of water as this is the most dangerous part of frying a turkey.  Put the turkey in the fry pot, cover with oil, and then take the turkey out (this will help to determine how much oil you will need).  Heat the fryer to 375 degrees on high heat and dip in the turkey carefully.  The temperature will drop rapidly by about 50 degrees. Turn the heat down and maintain this temperature. After about twenty minutes the temperature will begin to rise again as the turkey is no longer cold, but rather hot, and therefore the oil is able to heat again.  Adjust the heat so it maintains between 300 to 325 degrees.   A 10-12 pound fried turkey generally takes about 45 minutes.

Traditional Baked Turkey

For the traditional baked turkey, preheat the oven to 325 degrees, place the turkey on a roasting rack in a deep roasting pan, and roast in the oven.  Do not open the door until it is close to being done. Trust me, if it is in a 325 degree oven, I promise it is cooking! During the last half -hour, switch to convection so it crisps.  Cook to 145 degrees and let rest for a half hour.

Tonno Specials this week…



What a great season it has been.  Summer was busy and it has continued into the fall.  Reservations are still recommended, but if you have been waiting to check us out now is the time.  As a chef this is our favorite time of year for cooking and our specials represent the seasonal influence.   We hope to see you this week, here are our specials…
-Chicken liver crostini, pork rillette & tallegio
-Fried Smelts
-Cavatelli with chestnuts and roasted duck
-Wild Mushroom soup
-Wild mushrooms with creamy polenta
-Roasted Salmon, squash and Brussels sprouts
-Grilled Veal Porterhouse, rabe and potatoes
-Porchetta, white beans and escarole
-Rum Raisin bread pudding

Also Gravy Sundays continue to be very popular.  Call it what you want, Sugo, Sauce or Gravy there is nothing better than food that reminds you of your childhood.  I remember waking up as a kid to the smell of garlic on Sunday mornings and the sound of meatballs sizzling in the fry pan.  Here is this Sundays Specials…

Spaghetti and Meatballs.

Chicken Parmigiano

Veal Saltimbocca

Lasagna-  Homemade pasta, ricotta, mozzarella and tomato


Gravy Sundays at Tonno Restaurant


As a kid I remember going to my Grandmothers and eating great home cooked meals.  Lasagna, chicken cutlets, homemade pastas, zeppoli, fried eggplant with tomato.  She always called it Gravy, other families know it as sauce.  Whatever you may call it we hope you come by and give ours a try.  We know it wont be as good as your grandmothers, but hopefully it will stir those old memories up of sitting around the table, sipping wine and talking about family.  Starting this Sunday we will be featuring some good old fashioned Italian-American cooking.  So join us for Gravy Sunday, every Sunday.

10/16                                                                                                                                                             Polenta with Meatballs and Sausage
Cavatelli with Tomato and Meatballs
Chicken Parmigiano

Chicken Parmigiano
Fried Eggplant with Tomato and Mozzarella
Spaghetti with Tomato and Meatballs

Chicken Parmigiano
Fried Artichoke with Lemon                                                                                                                   Ricotta Ravioli with Tomato

Chicken Parmigiano
Spaghetti with Tomato and Mussels

Tonno Restaurant Specials for the Week

Hello Everyone,
Here are this weeks specials for Tonno Restaurant, 2 Main St Gloucester.  (the Old Blackburn)

Also, Thanks to everyone that has stopped by this summer.  We are on to fall now, which is most every chefs favorite season.  If you have not checked us out or were waiting for the summer crowds to end then now is the time.  We have been getting better at what we do every day.

Blue Fin Tuna Belly with apples, lemon, extra virgin olive oil and fennel.
Chicken Liver Crostini with Marsala poached pears
Mushrooms with Polenta and Parmigiano
Chanterelle “la Plancha” with buratta
Cavatelli, Lobster, roasted squash and brown butter-sage
Short Cut Rigatoni with Tuna Genovese
Halibut, roasted baby rainbow carrots and spinach
Wine Special- Meomi Pinot Noir

Come check us out.

With Love,


P.S.-All our Tuna is Local Caught Blue Fin when available…