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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

Chiara's Next Wednesday Night Wine Tasting
Now that spring has sprung, get in the car and cruise out to Westwood for Chiara's next Wednesday Night ...

Flavors of Neponset Valley
Mark your calendars for the 11th annual Flavors of Neponset Valley on Thursday, March 25th.

Easter at Boston Restaurants
Easter is just around the corner - whether you're looking for a place to go after church, after your annual ...

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scallops

at Chiara Bistro

  • food
  • chef
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Pan-seared sea scallops with grilled eggplant, chickpea and mint salad, curry spiced almonds, and harissa and golden raisin yogurt
 
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.