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The Basics: Il Capriccio restaurant information

Il Capriccio

888 Main Street
Waltham, MA 02451
781-894-2234

Il Capriccio restaurant information
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Waltham wasn’t always on the culinary map. But when Il Capriccio began racking up awards in the early ‘90s, knowledgeable foodies beat a path to this 128-belt suburb – and not all of them were computer geeks, either.

Today, chef-owner Rich Barron and his partner Jeannie Rogers run what is widely acknowledged as one of the best destinations for Italian food and wine in the country. Among awards too numerous to be listed here, Il Capriccio has been awarded Wine Spectator’s Award of Excellence countless times. Credit Rogers, a world-class sommelier and devotee of Italian reds.

News and Events at Il Capriccio restaurant

Prestige Wines at Il Capriccio
Head to Il Capriccio to sample the wines of two Italian producers on Monday, April 29th.

Wines of Campania in Waltham
Find your way out to Waltham on Tuesday, March 19th to try Monte Faliesi wines accompanied by five courses courtesy ...

Restaurant Week: Kinda, Sorta
Il Capriccio gets in on the unofficial Restaurant Week fun with their very own prix fixe.

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antipasti

by Chef Richard Barron

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Prosciutto di parma, house duck prosciutto and speck with figs
 
 
Dictionary
 
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gravlax
1. noun Cured raw salmon.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.