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The Basics: Toro restaurant information

Toro

1704 Washington St
Boston, MA 02118
617-536-4300

Toro restaurant information
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Since its 2005 opening, Toro, nestled in the South End, has become Boston's premiere destination for authentic and innovative Spanish-style tapas. With its cozy, comfortable atmosphere, extensive menu of traditional pinchos and tapas, and exclusively Spanish wine list, Toro offers all the best features of authentic Spanish tapas bars.

Guests can choose innovative cocktails like signature Sangria, or celebrate by passing around a porron filled with cava. Whether shaking off the winter chill by the fireplace, or dining al fresco on the patio, this all-season hot spot is not to be missed.

News and Events at Toro restaurant

Chefs Pop-Up for Charity
Leave it to Lovin’ Spoonfuls to pull together a lineup of chefs that includes a Food Network star, a Beard ...

The Nantucket Wine Festival
Wine lovers and island hoppers get their annual reason to get out of town and enjoy the finer things when ...

Mike Smith's Mini CIA Reunion
Chef de cuisine Mike Smith relives the good old days at Toro’s upcoming Industry Night, The CIA Rhinebeck Boys ...

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1704 Washington St, Boston, MA 02118
617-536-4300
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tuna

by Chef Jamie Bissonnette

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Spanish tuna belly with tomato tapenade and celery leaves
 
by Chef Jamie Bissonnette
 
Dictionary
 
Cabrales
1. noun A noted Spanish blue cheese.
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.
Empanada
1. noun Savory or sweet turnover.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lovage
1. noun A celery-like vegetable.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Queso
1. noun Spanish for cheese.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
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.
Tomatillo
1. noun A diminutive green relative of the tomato.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.

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