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The Basics: Ivy Restaurant restaurant information

Ivy Restaurant

49 Temple Place
Boston, MA 02111
617-451-1416

Ivy Restaurant restaurant information
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Just a block or so away from historic Boston Common in bustling Downtown Crossing, Ivy Restaurant is a welcoming little neighborhood restaurant. It's not so little, actually. With private and semi-private spaces for special occasions, the multi tiered dining room is refreshingly casual yet beautifully detailed - perfect for either personal or professional gatherings.

Whether you're in the mood for a light bite or a multi-course meal, you can build a menu to sate your taste buds and your budget at Ivy. Taking its cues from both Spanish and Italian traditions, the menu features Italian-inspired small plates that are meant to be mixed and matched, shared and paired - with bottles from Ivy's flat-priced list, which includes more than 50 bottles priced at just $26 each.

News and Events at Ivy Restaurant restaurant

Tuesdays in the Tasting Room at Ivy
Jump on board the Tuesday tasting train with Ivy Restaurant.

Lion King Kids Menu from Ivy
If you're taking the kids to see the Lion King at the Boston Opera House, no need to worry ...

Ivy's Holly Jolly Holiday Party
Join the merry folks at Ivy as they get into the spirit of the holiday season with their first annual ...

Mark Cina

Chef at Ivy Restaurant

Chef Mark Cina at Ivy Restaurant

Maybe it was watching his big brother cooking at Chez Henri or maybe it was that first, formative job at Boston Chicken, but before he graduated from High School, Mark Cina was hooked on cooking.

A Cape Cod native, currently at the helm of Downtown Crossing favorite, Ivy, Cina began his professional career as garde manger at Division 16 on Boylston Street in Boston's Back Bay. Since then, he's honed his skills in some of the city's top kitchens including Cambridge mainstays Central Kitchen, Bambara, Rendezvous and Craigie Street Bistrot, where he worked under award-winning chef Tony Maws, whose locovore leanings and head-to-tail philosophy made quite an impression on Cina. In the Boston restaurant scene, Cina's professional path also crossed that of charcuterie guru, Jamie Bissonnette, who became an inspiring culinary role model. His travels and training took him as far as Colorado, where he spent eight months working alongside chef Bryan Moscatello.

Cina, who hopes one day to open his own restaurant and farm, gets a lot of ideas from the Culinaria series of cookbooks, which explore the culinary traditions and recipes of different countries throughout Europe while incorporating cultural and historical elements as well.

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Dictionary
 
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Compote
1. noun Slow-cooked fruit in syrup.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.