Rialto
1 Bennett Street
Cambridge, MA 02138
617-661-5050
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.
Rialto’s Wine Barbeque
Like plenty of culinary professionals, chef Jody Adams is a fan of cooking outdoors - but, as you might expect, she ...
Farmers Markets 101 with Chef Jody Adams
Sign up now or you might miss your chance to see how chef Jody Adams approaches a farmer's market.
Taste of Cambridge - POSTPONED
Due to a wretched weather forecast - windy with scattered thunderstorms - this year's taste of Cambridge has been rescheduled for ...
speck
at Rialto
Speck with asparagus, crispy potato and parmesan
- 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.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- 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).
- 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.
- 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.
- Panna cotta
- 1. noun Italian egg 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.
- 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.
- 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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