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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 tappas, 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

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Prepare yourself for one of the tastiest ideas to hit the Boston food scene in a while - on Saturday, April ...

The Triumphant Return of Cochon 555
There is no such thing as too much pork - in that spirit, the Liberty Hotel is once again hosting Cochon ...

Chefs

at Toro

 

Chef Ken Oringer
New Jersey native Ken Oringer's career began inauspiciously; washing dishes in a local restaurant as ...

Chef Jamie Bissonnette
An early bloomer in the kitchen, Chef Jamie Bissonnette gravitated towards The Discovery Channel's cooking ...

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Dictionary
 
Cabrales
1. noun A noted Spanish blue cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
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.
Queso
1. noun Spanish for cheese.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
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.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.