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The Basics: Rustic Kitchen restaurant information

Rustic Kitchen

210 Stuart Street
Boston, MA 02116
617-423-5700

Rustic Kitchen restaurant information
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A lively yet classic Italian style bistro, Rustic Kitchen combines a distinctive menu of award-winning Italian and American cuisine with a comfortable atmosphere of good music and dramatic (but rustic) decor. Incorporating the freshest and highest quality ingredients, the menu offers a wide variety of homemade pastas, wood oven baked pizzas and specialty dishes - all made from scratch.

With three locations (Park Square, Hingham and Mohegan Sun), Rustic Kitchen allows for maximum customer enjoyment, with an exposed pasta station where diners can watch chefs make fresh pasta and two cooking studios where guests can watch live culinary demonstrations.

News and Events at Rustic Kitchen restaurant

Top Honors for Rustic Kitchen
Kudos to The Cooking Show, Rustic Kitchen’s weekly television program, which was recently honored with an Emmy Award at ...

The Dining Docket
December 31st – January 6th
Ring in the New Year with a week’s worth of epicurean excursions and tasty treats ...

Hearty Winter Eats with Rustic Kitchen
To start off 2013, the Rustic Kitchen’s Cooking Show team turns their attention to a stick-to-your-ribs menu of Winter ...

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  • food
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210 Stuart Street, Boston, MA 02116
617-423-5700

Rustic Kitchen

210 Stuart Street, Boston, MA 02116

brunch
  • Sun, Sat: 11:30 AM - 4:00 PM
lunch
  • Mon-Fri: 11:30 AM - 4:00 PM
dinner
  • Sun-Thur: 4:00 PM - 10:00 PM
  • Fri, Sat: 4:00 PM - 11:00 PM
  • phone 617-423-5700
  • reservations accepted
  • parking nearby garage
  • valet yes
  • accessibility full
  • capacity: 230
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-423-5700

website

 
 
Dictionary
 
Agrodolce
1. noun Italian sweet and sour sauce.
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Charcuterie
1. noun The French term for delicatessen-style items.
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).
Empanada
1. noun Savory or sweet turnover.
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.
Formaggio
1. noun Italian for cheese.
Gaufrette
1. noun Thin, fan-shaped, waffled wafers.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Masa
1. noun Corn tortilla dough.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
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.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Sorrel
1. noun A sour, buckwheat-related herb.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.

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