- Boston restaurant guide to the best Boston restaurants

The Basics: Chiara Bistro restaurant information

Chiara Bistro

569 High Street
Westwood, MA 02090

Chiara Bistro restaurant information
Share Chiara Bistro share on LinkedIn share on Twitter share on Facebook

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

West Coast Wine-ing
Chiara Bistro brings a touch of California’s warm weather to Westwood on Wednesday, March 18th.

Dine Out with Wine
Chiara Bistro in Westwood does their own Restaurant Week, only wine-ier, from Sunday, March 1st to Thursday, March 5th and ...

Bluxome Street Winery at Chiara
Chef and oenophile Steven LaCount will be welcoming some West Coast friends to Westwood on Thursday, October 23rd.


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
569 High Street, Westwood, MA 02090


at Chiara Bistro

  • food
  • chef
  • info
Mussels with prosciutto, green beans, garlic, white wine basil and grilled bread
at Chiara Bistro
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.
1. noun A soft, yeasty French bread enriched with butter and eggs.
1. noun Vegetables cut in thin strips or shreds.
1. noun Crumbly, spiced pork sausage.
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.
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.
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
1. noun Tuscany's mainstay, a small, light brown grain.
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun Diced bacon that is blanched and fried.
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
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.
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
1. noun A sour, buckwheat-related herb.
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.