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The Basics: Taranta restaurant information

Taranta

210 Hanover St.
Boston, MA 02113
617-720-0052

Taranta restaurant information
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Named for the Tarantella, the emblematic wedding dance of southern Italy, Taranta, blends Southern Italian and Peruvian cuisine, an exciting new dimension to the heavily Italian North End. Chef-owner Jose Duarte's unique brand of fusion has made reviewers swoon and customers come back again and again.

Located in a comfortable and cozy brick storefront building, Taranta is unexpectedly spacious with seating for 70 on three floors overlooking Hanover street, as well as plenty of space for private parties and large groups - including popular, by appointment cooking classes.

News and Events at Taranta restaurant

Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.

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Celebrate all the tastiness the North End has to offer on Friday, May 10th at the Taste of the North ...

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Join the fight against hunger – and more than fifty of the city’s most talented chefs – on Thursday, April 18th ...

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Taranta

210 Hanover St., Boston, MA 02113

dinner
  • Sun-Sat: 5:30 PM - 10:00 PM
  • phone 617-720-0052
  • reservations recommended
  • parking nearby garage, validated at Parcel 7 garage on Congress Street
  • valet no
  • accessibility full, call for info
  • capacity: 70
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-720-0052

website

 
 
Dictionary
 
Achiote
1. noun The rust-colored, smoky-flavored seed of the annatto tree.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
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.
Quenelle
1. noun A small, delicate, poached dumpling of meat, fish or 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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.