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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

Salmon Gone Wild at Rialto
To launch Rialto's three-part sustainable seafood series, chef-owner Jody Adams and chef de cuisine Brian Rae turn their attention ...

Farmer’s Market 101
If graduation season has got you feeling nostalgic for the classroom, sign on for a summery tutorial with Rialto’s ...

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

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Rialto

1 Bennett Street, Cambridge, MA 02138

dinner
  • Sun: 5:30 PM - 9:00 PM
  • Mon-Sat: 5:30 PM - 10:00 PM
lounge
  • Sun: 5:30 PM - 10:00 PM
  • Mon-Sat: 5:30 PM - 11:00 PM
  • phone 617-661-5050
  • reservations recommended
  • parking nearby garage, on-street, hotel parking with validation after 5:00pm for $10 and after 8:00pm for $8
  • valet yes
  • accessibility full
  • capacity: 208
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-661-5050

website

 
 
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.
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).
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.
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.
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.
Ramp
1. noun A wild onion.
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.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Terrine
1. noun An earthenware container, or the dish cooked therein.