BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Il Capriccio restaurant information

Il Capriccio

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

Il Capriccio restaurant information
Share Il Capriccio share on LinkedIn share on Twitter share on Facebook

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

Wines from Under the Tuscan Sun
Taste some special Tuscan wines at Il Capriccio, where they're exploring the wines of Agricola Querciabella on Friday, May ...

The Dining Docket
March 26th - April 1st
Get your fill of fun food fetes this week. We've got plenty of options to ...

Il Capriccio' s Three Course Anniversary
Most folks expect to get a present or two for birthdays and anniversaries. 

Il Capriccio

888 Main Street, Waltham, MA 02451

dinner
  • Mon-Sat: 5:00 PM - 10:00 PM
  • phone 781-894-2234
  • reservations recommended
  • parking on-street, and a parking lot shared by Gordon's Wine & Liquors or the Hannaford Supermarket lot
  • valet no
  • accessibility full
  • capacity: 70
  • credit cards
  • food
  • chef
  • info
OpenTable.com

781-894-2234

website

 
 
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.
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.
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.
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
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.
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.