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Stepping foot into Viale, diners are met first with the inviting glow of the illuminated bar gleaming through the otherwise dim dining room. With its painted brick, funky artwork, and industrial ceilings, the interior of Viale certainly fits the trendy, eclectic style of the restaurant without becoming too pretentious. During the warmer months, patrons are invited to dine on a bohemian patio complete with gentle fairy lights and a front-row seat to the people-watching of Central Square.

The urban aesthetic of the restaurant is complemented by the inviting kindness of the staff, who graciously offer menu recommendations, drink options, and warm breadsticks to begin the meal. The room remains lively with patrons throughout the night, tables filled with couples conversing over glasses of wine and old friends catching up.

At first glance, the menu seems limited, but what it lacks in options, it makes up for in flavor. Viale features seasonal handmade pasta alongside the highest quality seafood, delighting fans of Italian cuisine and ocean fare alike. The restraint shown in the dishes presented allows the kitchen to showcase current flavors without stretching themselves thin. The menu pairs with an Italian-inspired cocktail list — negronis and spritzes — along with a carefully chosen wine selection.

While there is no shortage of oysters in Boston, Viale certainly earns its spot at the top of the list. Available for just $1 per oyster every weekday during happy hour, these fresh delicacies are not only perfectly briny but also very affordable. Their champagne mignonette and lemon wedges pair perfectly with the bright and tangy oyster liquor. Generously sized and filled with tender meat, they are an obligatory order for any seafood fans.

Continuing from the mollusks to fish, the salmon crudo is the perfect opener to any meal. While it is both on the expensive and smaller side, the texture of the salmon is breathtakingly buttery, with every piece simply falling apart upon the first bite. Finished with a tart Granny Smith glaze and thinly sliced fennel, this dish is light and refreshing, balancing delicate flavor with a satisfyingly thick cut of fish.

Venturing towards the heartier side, the calamari fritti will fulfill any craving for deep fried comfort food. The thinly breaded rings, with their golden crisp, achieve that sought-after ratio of crunch to squid. Topped with sugo all’arrabbiata, a rich tomato sauce with a red pepper kick, and giardiniera, an Italian relish of pickled cauliflower, carrots, and celery, this plate toes the line between colorful spring flavors and a hearty winter appetizer.

For customers looking for an extra bite, the saffron arancini offers a beautifully executed rendition of a classic offering. Infusing the classic creamy texture and crisp shell with the earthy notes of saffron, these picturesque morsels are topped with a spicy tomato sauce and a generous helping of fontina. Once the arancini itself has been devoured, the leftover toppings pair perfectly with the breadsticks offered by servers throughout the meal. At only $3 each, this plate provides an excellent starter — or even a mid-meal indulgence.

In addition to these appetizers, which the menu refers to as “snacks,” guests can choose from twists on classic pizzas with whipped ricotta and caramelized onions, handcrafted carbonara and tagliatelle, or standard steak and chicken dishes. Paired with a creative banana-infused or pumpkin-spiced cocktail and finished with a signature tiramisu, Viale defines what a well-rounded meal should look like.

Surrounded by the warm glow of dim lights, the bustle of servers delivering plate after plate, and the comfort of lively conversation, Viale provides a perfect spot for a date night, reminiscing with friends, or impressing out-of-town guests. Just a short T stop away from Harvard Square, the restaurant’s convenient location appeals to both students and culinary enthusiasts throughout Boston. Whether you’re looking for rich sauces, tangy seafood, or crispy bites, Viale has something for everyone, and does all of it with class and integrity.

—Staff writer Audrey A. Chalfie can be reached at audrey.chalfie@thecrimson.com.