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The Basics: Via Matta restaurant information

Via Matta

79 Park Plaza
Boston, MA 02116
617-422-0008

Via Matta restaurant information
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Via Matta, nestled in Park Square, brings the cuisine of Piedmont, Tuscany, Liguria and Emilia Romagna regions to Boston’s Back Bay via a seasonal, creative and unpredictable menu that takes its cues from the day, the season and the tides as well as the chef’s daily disposition.

With a warm, mosaic tiled caffe that serves dinner until 1:00am, a convivial bar that manages to be both spacious and cozy, a seasonal outdoor patio and an elegantly graceful dining room, Via Matta, has the perfect space for whatever you’re in the mood for.

News and Events at Via Matta restaurant

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Patio Party in Park Square
Via Matta gets patio season off to a festive start on Thursday, May 23rd.

Taste of the Back Bay
The South End may get top billing as Boston’s most restaurant-y neighborhood but the Back Bay shows it’s ...

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Via Matta

79 Park Plaza, Boston, MA 02116

lunch
  • Mon-Fri: 11:30 AM - 2:30 PM
dinner
  • Mon-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 11:00 PM
bar menu
  • Mon-Thur: 10:00 PM - 11:00 PM
  • Fri, Sat: 11:30 PM - 1:00 AM
  • phone 617-422-0008
  • reservations recommended
  • parking nearby garage, on-street
  • valet yes, available for $14 per car
  • accessibility full
  • capacity: 120
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-422-0008

website

 
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
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).
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
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.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
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.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
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.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tuile
1. noun A thin, crisp, French cookie.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.