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The Basics: Red Rock Bistro restaurant information

Red Rock Bistro

141 Humphrey Street
Swampscott, MA 01907
781-595-1414

Red Rock Bistro restaurant information
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An informal yet elegant spot overlooking the Atlantic Ocean, The Red Rock Bistro in Swampscott boasts spectacular views of both the Boston skyline (which is just eleven miles away) and stunning sunsets over Swampscott Harbor.

Making the most of local, seasonal ingredients the innovative American menu leans heavily towards fish and seafood with perennial New England favorites taking their place among more contemporary fare. Locals also love Red Rock’s outdoor patios, Sunday jazz brunch, the extensive wine list and signature martinis.

News and Events at Red Rock Bistro restaurant

The Dining Docket
February 4th – February 10th
Don’t let another week pass you by – throw some culinary fun into the mix. This ...

A Beneficial Wine Tasting
Sip for a good cause tonight at Red Rock Bistro.

The Dining Docket
November 19th – November 25th
If there was ever a week devoted to eating all-you-possibly-can, this is it. Use Thursday’s ...

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Joe Guarino

Chef at Red Rock Bistro

Chef Joe Guarino at Red Rock Bistro

Chef Joe Guarino, who grew up in East Boston and Stoneham, began his culinary training as a wee Italian tyke - learning how to make gravy at his grandmother's knee.

His first real foray into the restaurant industry (i.e. his first paying job) was as a Line Cook at Weathervane Seafood. He followed his time at Weathervane with a three and a half year stint at Todd English's Park Square steakhouse, Bonfire. He then headed to Charlestown to join the team at English's flagship restaurant, Olives, where he worked his way up from Line Cook to Tournant/Sous Chef.

At The Butcher Shop, under the guidance of Barbara Lynch (another powerhouse Boston chef), Guarino learned how to butcher whole carcasses - from delicate fowl to 300 pound pigs (which he learned how to transform into prosciutto and mortadella). Because the restaurant changed their menu daily and relied heavily on seasonal components, Guarino learned to think on his feet and let his creativity flow.

With his charcuterie training well-begun, Guarino headed for the North Shore to bone up on his seafood skills at Red Rock Bistro. As Sous Chef at this Swampscott restaurant, he learned more about shellfish (east and west coast varieties of oysters, specifically) than he'd ever imagined possible.

Further refining his skills, Guarino served a contemporary menu of creative comfort food to diners at Church Restaurant & Nightclub where he was the Executive Chef. During the summer of 2010, Guarino headed back to Swampscott to take over the already familiar kitched at Red Rock Bistro.

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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.
Assiette
1. noun French for "assortment," as in cheeses.
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mojo sauce
1. noun Cubans get their mojo in the form of this ubiquitous table sauce made from olive oil, garlic, lime juice, cumin and other spices, sometimes including chiles.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
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.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.