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The Basics: Teatro restaurant information

Teatro

177 Tremont Street
Boston, MA 02111
617-778-6841

Teatro restaurant information
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Nestled on the edge of Boston's Theater District, Teatro, the second restaurant from chef-owner Jamie Mammano (who also owns and operates Mistral, Sorellina, Mooo.... and L'Andana), takes a contemporary approach to classic Italian dishes. The seasonal, moderately-priced menu is made up of shareable piattini, fresh pasta, pizza, seafood, and meats - all prepared with the utmost care and highest quality ingredients in the restaurant's open kitchen.

The dining room, with windows looking out over the Boston Common, features 15-foot high vaulted ceilings etched in gold and marble inlaid walls that add a certain drama and elegance. Perfect for a pre- or post-theatre meal, Teatro is a neighborhood restaurant at heart - casual and comforting, with a menu to match. They also have a full bar and award-winning wine list.

News and Events at Teatro restaurant

Avila's Pinchos Party
Sfizi, meze, piattini, pinchos - whatever you call them, they're delicious.

Pasta e Vino for Industry Peeps
Hospitality professionals looking to wind down at the end of the long weekend can head over to Teatro for Paste ...

DinnerFest 2010
On Sunday, February 28th stock up on restaurant gift certificates and dining packages in the name of charity at the ...

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tuna

at Teatro

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Sicilian style tuna with white beans, olives, chilies and chardonnay vinaigrette
 
 
Dictionary
 
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.
Asiago
1. noun Semi-firm Italian cheese made from cow's milk.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cavatelli
1. noun Small pasta shells with wavy edges.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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).
Duxelles
1. noun Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
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.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
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.
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.
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.