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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.

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Boston Bakes for Breast Cancer 2011
Spend the first week of May partaking in a little sweet charity when the Dana Farber Cancer Institute hosts the ...

Teatro

177 Tremont Street, Boston, MA 02111

dinner
  • Sun: 4:00 PM - 10:00 PM
  • Tue-Thur: 5:00 PM - 10:30 PM
  • Fri, Sat: 5:00 PM - 11:30 PM
  • phone 617-778-6841
  • reservations accepted
  • parking nearby garage, on-street
  • valet yes
  • accessibility full
  • capacity: 80
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-778-6841

website

 
 
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.
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
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.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
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.
Paillard
1. noun A thin slice of meat, grilled or sautéed.
Pancetta
1. noun Cured Italian bacon.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian 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.
Ragu
1. noun Tomato and meat sauce from Bologna.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.