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The Basics: Garden at the Cellar restaurant information

Garden at the Cellar

991 Massachusetts Ave.
Cambridge, MA 02138
617-475-0045

Garden at the Cellar restaurant information
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From its unassuming spot on Massachusetts Avenue, Garden at the Cellar, the quintessential gastropub, offers upscale comfort food from within a casual pub atmosphere. The dining room and bar are lush with fragrant herbs and plants from local farms and gardens.

With a reasonably-priced, accessible menu that pays homage to the bounty of the garden and the seasons of New England, Garden at the Cellar is a neighborhood restaurant worth going out of your way for.

News and Events at Garden at the Cellar restaurant

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

Super Hunger Brunch 2012
Get ready to brunch for a good cause at The Greater Boston Food Bank's Super Hunger Brunch, an annual ...

Great Food & Fun at Flavors of Fall
Reserve your tickets for the eighth annual Flavors of Fall.

Brandon Arms

Chef at Garden at the Cellar

Chef Brandon Arms at Garden at the Cellar

Chef Brandon Arms has always loved food, nature and life. In fact, he's worked the past 17 years to turn his love of these elements into a career in cooking, through learning, practicing and sharing this passion with other enthusiasts.

In 1993, Arms began his career in restaurants as a dishwasher at a family-owned Italian restaurant, Paisan's, located in the heart of downtown Madison, WI. He relished this taste of the industry, and began working in restaurant kitchens around the Madison area, most notably Harvest, the Edgewater Hotel and Maple Bluff Country Club. This experience was all he needed to recognize his calling to pursue a culinary career, so he enrolled in culinary school at the New England Culinary Institute (N.E.C.I.), graduating in 2006.

Arms emerged from Culinary School to work with Chef Ken Oringer at his flagship restaurant Clio. While working through the ranks and scaling the steep learning curve, he recorded in a journal all of his experiences, both positive and negative, to document his time and learnings at Clio.

After Arms and Chef Will Gilson connected in 2009, Arms signed on as Sous Chef at Garden at the Cellar. Working with Gilson and the Garden team to shape a comfortable neighborhood environment while producing delicious and inventive food, provided him with an additional valuable learning experience.

When Gilson decided to take his career to the next level, Arms jumped at the opportunity to take the helm at the popular Cambridge gastropub. Arms continues to serve delicious, local and seasonal - and tasty - food in a comfortable and lively atmosphere.

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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.
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Chèvre
1. noun French for "goat," as in cheese.
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.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
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.
Limoncello
1. noun Lemon liqueur.
Panna cotta
1. noun Egg-less Italian custard.
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.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ramp
1. noun A wild onion.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.