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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

All for One
The city’s top culinary talent have banded together in support of The One Fund, donating a percent of their ...

Boston Bites Back
Chefs Ken Oringer and Ming Tsai team up – with 98 of their closest chefly friends – for Boston Bites Back, an ...

Castello di Ama in Cambridge
Chef-owner Jody Adams welcomes winemaker Marco Pallanti of Castello di Ama for an intimate wine dinner at Rialto on Wednesday ...

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octopus

by Chef Jody Adams

  • food
  • chef
  • info
Octopus terrine with basil salad, capers, lemon jelly and spicy pine nut oil
 
 
Dictionary
 
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.
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).
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Limoncello
1. noun Lemon liqueur.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Pancetta
1. noun Cured Italian bacon.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
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.
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.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Terrine
1. noun An earthenware container, or the dish cooked therein.