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The Basics: ArtBar restaurant information

ArtBar

40 Edwin Land Boulevard
Cambridge, MA 02142
617-806-4122

ArtBar restaurant information
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ArtBar is a warm, intimate retreat for food and art lovers located at the Royal Sonesta Hotel in Cambridge, MA. Showcasing stellar selections from the hotel's world-class art collection, the dining room looks out over the Charles River and offers unparalleled views of the city skyline. The seasonal riverside patio (with full bar service) draws diners from Cambridge, Boston and beyond

ArtBar's menus feature innovative cuisine with an emphasis on local and seasonal ingredients. The menu of refined American fare fits any type of outing from a happy hour repast to a romantic dinner to a communal feast with friends.

 

News and Events at ArtBar restaurant

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

Celebrate the 4th at ArtBar
During the Revolutionary War, East Cambridge was strategically important for fending off British forces approaching from Boston.

Chefs in Shorts 2014
Inseams are inching upwards once again as Boston cookers get ready for the seventeenth annual Chefs In Shorts, coming up ...

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40 Edwin Land Boulevard, Cambridge, MA 02142
617-806-4122
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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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Guajillo
1. noun A shiny red, very hot chile.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Rocket
1. noun See "Arugula."
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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