BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Easter at Boston Restaurants

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

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

Winter Warmer to Banish the Cold
Temple Bar's Matt Drummond has created a delicious and affordable way to drive out the deep freeze.

Home Sweet Home
Mark your calendars – or just go ahead and get your tickets – for the 6th annual Home Sweet Home benefit coming ...

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

ceviche

at Temple Bar

  • food
  • chef
  • info
Halibut ceviche with red onion, cilantro, Thai chili and gaufrette potato chips
 
at Temple Bar
 
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Cioppino
1. noun The San Francisco take on bouillabaisse.
Concassé
1. noun A coarsely chopped or ground mix.
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.
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.
Gaufrette
1. noun Thin, fan-shaped, waffled wafers.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
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.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

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