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The Basics: dante restaurant information

dante

40 Edwin H. Land Blvd
Cambridge, MA 02142
617-497-4200

dante restaurant information
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Beloved Boston chef Dante de Magistris reappears on the other side of the river with the opening of dante, his eponymous hot spot on the banks of the Charles. This time as a chef-owner, de Magistris, who has enlisted the help of his two brothers, co-owners Damian and Filippo, is still the head honcho in the kitchen offering up playful renditions of Italian, French and Spanish classics for breakfast, lunch, dinner and brunch.

The modern and spacious dining room boasts some of the most magnificent views of the Charles River and the Boston skyline, as well as a riverside patio that’s just about perfect on a warm summer evening.

News and Events at dante restaurant

A Pasta Marathon
With Marathon Monday right around the corner, it’s time to start planning your pre-race feast with some guidance (but ...

Opening Day Deal at dante
If you’re playing hooky for Opening Day, stop by dante for a pint and a plate of meatballs.

11th Annual Cooking for a Cause
Nothing beats a night of terrific food and drink, especially when it’s for a worthy charity, so mark your ...

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40 Edwin H. Land Blvd, Cambridge, MA 02142
617-497-4200
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spaghettoni

by Chef Dante de Magistris

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Spaghettoni with Maine mussels, arugula pesto and pepperoncini
 
by Chef Dante de Magistris
 
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.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
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.
Polpette
1. noun Italian meat balls.
Porcini
1. noun Smoky, meaty wild mushrooms.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
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.
Scamorza
1. noun Like a firm, slightly salty mozzarella.
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.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartufo
1. noun Italian for truffle.

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