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The Basics: Casablanca restaurant information

Casablanca

40 Brattle St.
Cambridge, MA 02138
617-876-0999

Casablanca restaurant information
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Yes, that Casablanca. The classic movie starring Humphrey Bogart and Ingrid Bergman was the original inspiration for this Harvard Square restaurant, right down to the 25-foot murals by David Omar White.

When it first opened in 1955, it fast became a beloved, if culinarily unambitious, American joint. After falling victim to urban renewal in 1990, it was resurrected by a team of investors led by Sari Abul-Jubein in 1991, this time with a menu including North African influences. Since then, the food has taken center stage at Casablanca, with award-wining presentations of sophisticated Mediterranean fare.

News and Events at Casablanca restaurant

Feast Your Eyes - Casablanca
Here’s looking at you, Chef. Camillo Diaz adds some beauties to the Casablanca portfolio.

A New Restaurant from Casablanca
Even as reports that they'll be up for sale soon circulate, Casablanca welcomes a sister restaurant, Casbah.

Taste of Cambridge Returns
NOTE: Due to a not-so-stellar forecast, the Taste of Cambridge has been moved to Tuesday, June 28th. Same time. Same ...

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eggplant

by Chef Camillo Diaz

  • food
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Eggplant and burrata with sautéed zucchini, arugula pesto and tomato brown butter
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
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.
Galette
1. noun A round, flat cake or tart.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Salsify
1. noun A root vegetable with oyster-flavored flesh.