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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

Boston Lamb Jam is Back!
Get ready to pig out on lamb at the sixth annual Boston Lamb Jam coming to the Royal Sonesta Hotel ...

Celebrate Hanukkah at ArtBar
On December 19th and 20th, ArtBar and chef Brian Dandro celebrate Hanukkah with a three-course, prix fixe menu celebrating the ...

Breakfast with the Big Guy
On Sunday, December 14th the young and young-at-heart can spread holiday cheer at the Royal Sonesta Boston’s Breakfast with ...

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

by Chef Brian Dandro

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Winter salad with red kuri squash, ricotta, arugula, pomegranate and pine nuts
 
by Chef Brian Dandro
 
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.
Compote
1. noun Slow-cooked fruit in syrup.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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