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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

Brasserie 28 Sausagefest
If you can’t make it to Germany for Oktoberfest this year, don’t worry; chef Matthew Morello of Brasserie ...

Food for Thought Fundraiser
For the third year running, area restaurants will be participating in the Food For Thought initiative to raise awareness and ...

il Casale Cucina Campana + Bar is Open
Dante de Magistris’ third restaurant, il Casale Cucina Campana + Bar is now officially open for business in historic downtown Lexington ...

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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.
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).
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
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.
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.
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.
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.

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