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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

2015 New England Food Show
Food industry professionals are gearing up for a culinary expo with the Massachusetts Restaurant Association’s 2015 New England Food ...

Cochon 555, Coming Soon
Mark your calendars for Cochon 555: the roving culinary competition returns to Boston with a trio of delicious, heritage breed ...

Talking with Top Chef Master, Jody Adams
Jody Adams has a lot of titles. She’s a James Beard Award winner, chef-owner of Rialto and Trade, cookbook ...

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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
 
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Formaggio
1. noun Italian for cheese.
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.
Pancetta
1. noun Cured Italian bacon.
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.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
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.
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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