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The Basics: Rialto restaurant information

Rialto

1 Bennett Street
Cambridge, MA 02138
617-661-5050

Rialto restaurant information
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From Rialto’s perch inside the Charles Hotel, overlooking Harvard Square, chef Jody Adams serves a menu that’s a living record of her passionate relationship with Italy – each dish a reflection of her travels up and down the country, her long-standing friendships with purveyors, and her study of regional traditions.

The dining room, redesigned in 2007, features a white stone path, inspired by an ancient Roman road, that leads diners past an onyx bar into the dining room, where curved banquettes and cozy nooks create an intimate dining experience. Pumpkin, olive and white draperies evoke the warm colors of the Italian countryside.

News and Events at Rialto restaurant

A Springtime Celebration from Umbria
On Thursday, May 1st, join chef Jody Adams as she welcomes chef Lorena Autuori, cooking instructor at Percorsi Con Gusto ...

Taste of the Nation Returns
It’s never been easier, or more delicious, to help end childhood hunger thanks to Taste of the Nation.

Taste of Iceland Returns to Boston
From the land of fire and ice comes Taste of Iceland, an annual festival celebrating Iceland’s vibrant culture.

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1 Bennett Street, Cambridge, MA 02138
617-661-5050
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greens

by Chef Jody Adams

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Local greens with cucumber, zucchini, watermelon, mint, goat’s milk feta, Tuscan croutons and vinegar
 
by Chef Jody Adams
 
Dictionary
 
Asiago
1. noun Semi-firm Italian cheese made from cow's milk.
Beignet
1. noun A sweet or savory fritter from New Orleans.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
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.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Terrine
1. noun An earthenware container, or the dish cooked therein.

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