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The Basics: Tosca restaurant information

Tosca

14 North Street
Hingham, MA 02043
781-740-0080

Tosca restaurant information
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Named for the Puccini opera of the same name, Tosca, from its picturesque perch on Hingham Harbor, infuses its Italian-inspired menu with fresh New England flavors and local, seasonal ingredients.

Built in the 1910 Granary Marketplace building, the award-winning restaurant boasts a theatrical setting with exposed brick, imported tiles, mahogany woods and an open kitchen where award-winning Chef Kevin Long takes center stage. With its visionary design and delectable culinary offerings, Tosca transports diners from the South Shore to a Tuscan farmhouse with a true manorial aura.

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Kevin Long

Chef at Tosca

Chef Kevin Long at Tosca

Widely regarded as one of the Boston area's most promising young chefs, Kevin Long is no stranger to the theatrical open kitchen at Tosca. In fact, at this point, he's performed nearly every role it has to offer.

Having worked in the kitchens of several family-owned restaurants on the South Shore, Long joined the cooking line at Tosca many years ago, He was quickly appointed Sous Chef, a position that gave him the opportunity to work under the direction of noted chefs Ken Oringer and Joe Simone,

Next he joined forces with restaurateur Seth Woods for the opening of Aquitaine in Boston's South End, spending a year there as Chef honing his skills.

When Long returned to Tosca, this time as Chef, he brought with him a new metropolitan sensibility. It must have been just what the South Shore was craving, because diners and critics alike have responded with ovations.

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Dictionary
 
Asiago
1. noun Semi-firm Italian cheese made from cow's milk.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.