BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Easter at Boston Restaurants

The Basics: Alta Strada restaurant information

Alta Strada

92 Central Street
Wellesley, MA 02482
781-237-6100

Alta Strada restaurant information
Share Alta Strada share on LinkedIn share on Twitter share on Facebook

The ultimate neighborhood restaurant, as envisioned by chef and restaurateur Michael Schlow, Alta Strada, has been an instant hit in Wellesley. Whether nibbling on small plates at the antipasti-wine bar, sipping an espresso, or having a meal in the open dining room, diners find the menu approachable and accessible (and reasonably priced). Pulling from the culinary traditions of Tuscany, Emilia-Romagna, Piedmont, and the Amalfi Coast, Alta Strada is the go to spot for the perfectly made bowl of pasta, crispy thin pizza, gorgeous and abundant antipasti, and fantastic wines.

Though the restaurant opened in 2007, it felt like an old favorite right from the beginning - a bright, fresh and very current old favorite, that is - a little stripped down and uncluttered, with great food and a relaxed, completely easy-going environment. For busy suburbanites, there's also a fantastic market on the lower lever so guests can pop in and pick up something to enjoy at home if that suits their mood.

News and Events at Alta Strada restaurant

Boston Food Fest
Outside the Box, Boston’s first annual complimentary performing arts festival, is going gourmet with a culinary counterpart, Boston Food ...

Radius Alumni Dinner
There’s been no shortage of talent in the kitchen at Radius over the years, and they’ve got the ...

Chef Schlow Launches Guest Chef Series
Chef Michael Schlow (of Radius, Via Matta, Alta Strada, Happy’s and, as of tonight, The Sinclair) kicks off Stella ...

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
92 Central Street, Wellesley, MA 02482
781-237-6100
next

antipasti

by Chef Michael Schlow

  • food
  • chef
  • info
Marinated olives; homemade ricotta with sage and olive oil; and eggplant caponata
 
by Chef Michael Schlow
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cavatelli
1. noun Small pasta shells with wavy edges.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
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.
Pancetta
1. noun Cured Italian bacon.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.