BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Holiday Dining Boston Christmas Eve at Boston Restaurants Christmas at Boston Restaurants New Years Eve at Boston Restaurants New Years Day at Boston Restaurants
Top Chef Boston Coverage

The Basics: Temple Bar restaurant information

Temple Bar

1688 Massachusetts Avenue
Cambridge, MA 02138
617-547-5055

Temple Bar restaurant information
Share Temple Bar share on LinkedIn share on Twitter share on Facebook

Temple Bar, the casually sophisticated neighborhood bistro situated between Harvard and Porter Squares, melds classic dining with quintessential Cambridge cool. The modern American menu, filled with the seasonal flavors of New England, has broad palate-pleasing appeal, at reasonable prices.

Sit down in the dining room where exposed brick walls, oversized mirrors and cozy booths combine to create a warm and welcoming atmosphere. Enjoy a drink at the copper-topped bar or sink into one of the comfy armchairs in the lounge. In the warm summer months you can vie for one of a handful of sidewalk tables for al fresco dining.

News and Events at Temple Bar restaurant

11th Annual Flavors of Fall
Flavors of Fall is back and bigger than ever for its 11th anniversary on Monday, November 17th.

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

Mick Dundee Challenge IV
Boston’s one and only meat pie showdown returns to the East Boston Shipyard on Sunday, April 27th when KO ...

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
1688 Massachusetts Avenue, Cambridge, MA 02138
617-547-5055
next

asparagus

by Chef Matt Drummond

  • food
  • chef
  • info
Asparagus salad with chopped duck egg, mache, dried green olives and toasted flax seed
 
by Chef Matt Drummond
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Concassé
1. noun A coarsely chopped or ground mix.
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).
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
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.
Infuse
1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
Legumes
1. noun Edible seed pods that split along two sutures, and/or the seeds themselves.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pico de gallo
1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Togarashi
1. noun Small, red Japanese chile.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.