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The Basics: Hungry Mother restaurant information

Hungry Mother

233 Cardinal Medeiros
Cambridge, MA 02141
617-499-0090

Hungry Mother restaurant information
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With the 2008 opening of Hungry Mother, friends and restaurant veterans - Barry Maiden, John Kessen, Alon Munzer and Rachel Miller Munzer - have realized a long-standing dream. And Boston is better for it - their cozy little spot, just a half block from the Kendall Sq. Cinema, has become a home away from home for Cambridge natives and foodies from all over.

The affordable, scratch menu, inspired by Chef Maiden's Virginian roots, is just where Southern hospitality begins - the care and attention to detail extends from stove top to table, complemented by craft beers, a diverse wine list and inventive house cocktails.

News and Events at Hungry Mother restaurant

The Rising Stars of Boston Dining
If you want to rub elbows with the stars of Boston’s culinary scene, head to the Colonnade Hotel on ...

Hungry Mother’s Musical Side
Hungry Mother co-owner John Kessen is a man of many talents, and they’re not just culinary. See for yourself ...

Eat, Drink and Make Music
Dine in and rock out with The Sinclair at the 5th installment of Eat Your Heart Out Boston on Sunday ...

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233 Cardinal Medeiros, Cambridge, MA 02141
617-499-0090
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Dictionary
 
Celeriac
1. noun More commonly known here as celery root.
Cremini
1. noun Young portobello mushrooms.
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.
Hominy
1. noun Dried corn kernels from which the hull and germ have been removed.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Ponzu sauce
1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.

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