Casablanca
40 Brattle St.
Cambridge, MA 02138
617-876-0999
Yes, that Casablanca. The classic movie starring Humphrey Bogart and Ingrid Bergman was the original inspiration for this Harvard Square restaurant, right down to the 25-foot murals by David Omar White.
When it first opened in 1955, it fast became a beloved, if culinarily unambitious, American joint. After falling victim to urban renewal in 1990, it was resurrected by a team of investors led by Sari Abul-Jubein in 1991, this time with a menu including North African influences. Since then, the food has taken center stage at Casablanca, with award-wining presentations of sophisticated Mediterranean fare.
New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.
Community Servings’ Pie in the Sky
In the spirit of the impending holiday season, the folks at Community Servings are asking for your pie buying support ...
Fifth Annual Under the Harvest Moon Benefit
On Thursday, October 2nd restaurants from Cambridge and beyond come together for Food for Free’s annual autumn fundraiser, Under ...
halloumi
by Chef Camillo Diaz
Grilled halloumi cheese with fried plantains, fresh black mission fig, mache, red peppers and balsamic glaze
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Empanada
- 1. noun Savory or sweet turnover.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Fumé
- 1. noun French for "smoked."
- Jicama
- 1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Niçoise
- 1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
- Osso Buco
- 1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
- Panna cotta
- 1. noun Italian egg custard.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
- Sorrel
- 1. noun A sour, buckwheat-related herb.