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The Basics: Chiara Bistro restaurant information

Chiara Bistro

569 High Street
Westwood, MA 02090
781-461-8118

Chiara Bistro restaurant information
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Named for chef-owner Steven LaCount’s grandmother, Chiara (which means clear in Italian) is Westwood’s answer to upscale cuisine outside Boston’s city limits. The frequently-changing menus feature seasonal selections of authentic Italian, French, Spanish, Greek and other Mediterranean cuisines, as well as a fine selection of unusual wines.

The warm, yet sophisticated dining room with its imported Italian tiles, bright modern art and signature wine wall, can accommodate intimate dinners as well as private parties from ten to 100. It’s perfectly clear why Chiara’s well on its way to becoming a neighborhood favorite.

News and Events at Chiara Bistro restaurant

Wednesday Wine Tasting in Westwood
For their monthly after-work wine tasting, the team at Chiara takes guests on a mid-week tour of Italy.

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

Wednesday Wine Tasting in Westwood
Chiara keeps up their monthly Wine Wednesday with an exploration of hearty winter reds on January 23rd.

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steak tartare

by Chef Steven LaCount

  • food
  • chef
  • info
Hand-chopped steak tartare with house-made chips and grilled baguette
 
 
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.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
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.
Pancetta
1. noun Cured Italian bacon.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tartufo
1. noun Italian for truffle.
Velouté
1. noun A creamy white, stock-based sauce.