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The Basics: The Blue Room restaurant information

The Blue Room

1 Kendall Square
Cambridge, MA 02139
617-494-9034

The Blue Room restaurant information
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Tucked away in Kendall Square, The Blue Room has been acquiring regulars from near and far by quietly and consistently producing some of the best food in Cambridge. Once part of the American Woven Hose factory, the subterranean dining room features exposed beams and an open kitchen where a wood burning grill sears dishes with Mediterranean, Asian and Latin American influences. By working directly with local farmers and “mom & pop” purveyors, The Blue Room’s kitchen crew is able to put the best and freshest ingredients on their frequently changing menu. Talented chefs have helped solidify its reputation for great, internationally-inspired American cuisine.

News and Events at The Blue Room restaurant

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The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

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The Blue Room

1 Kendall Square, Cambridge, MA 02139

brunch
  • Sun: 11:00 AM - 2:30 PM
dinner
  • Sun: 5:30 PM - 9:00 PM
  • Mon-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 11:00 PM
  • phone 617-494-9034
  • reservations accepted
  • parking nearby garage, validation available at the One Kendall Square garage
  • valet no
  • accessibility full
  • capacity: 110
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-494-9034

website

 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Celeriac
1. noun More commonly known here as celery root.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Sorrel
1. noun A sour, buckwheat-related herb.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.