dante
40 Edwin H. Land Blvd
Cambridge, MA 02142
617-497-4200
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.
Toast the Weekend at dante
The weekend just got a lot more sparkly with the introduction of dante's Bellini Bar.
Avila's Pinchos Party
Sfizi, meze, piattini, pinchos - whatever you call them, they're delicious.
Grilled Cheese Tuesdays Goes to the Movies
Given the success of Grilled Cheese Tuesday, chef Dante de Magistris has decided to continue the weekly tribute to melty ...
Dante de Magistris
Chef at dante
Raised in an Italian-American home in the Boston suburb of Belmont, chef Dante de Magistris has always loved to cook. At the age of four, he created an inferno in his parents' kitchen cooking stovetop eggs in Tupperware. Today, he oversees a culinary paradiso at dante, his eponymous restaurant at the Royal Sonesta Cambridge Hotel where he "has found his voice and now fully expresses it in imaginative dishes." (Boston Magazine)
What happened between point A and point B? Plenty of travel, and of course, plenty of cooking. By his early 20s, de Magistris knew it was time to get serious. He traveled to Italy for a year-long sojourn that not only helped to hone his skills, but changed the lives of those he met along the way. After successful stints at restaurants in Bologna and Florence, he made his way to the Amalfi Coast, where he worked as Sous Chef at the two-star Ristorante Don Alfonso in Sant'Agata sui due Golfi, a restaurant known for its fresh ingredients and subtle elegance. The chefs, heading off on a trip to France, left de Magistris in charge. While they were away, Michelin came to visit. The young "understudy" helped the restaurant win its third star, and won rave reviews of his own.
de Magistris returned to Boston triumphant. The city's finest chefs were delighted to have him at their sides. And after working alongside Michael Schlow at Café Louis, Eric Brennan at The Federalist, and Lydia Shire, Susan Regis and Daniele Baliani at Pignoli, he made Michaela Larson's blu in The Sports Club/LA in Boston's Ladder District a major destination for discerning diners.
Now, at dante, de Magistris is on his own, creating dishes that combine ingredients in unique ways, and delighting locals and travelers alike with his fresh, modern approach to traditional Italian cuisine. He's also got his two brothers by his side, making it a true family business (brother Damian manages the front of the house, while Filippo manages the wine program).
Showing no signs of slowing down, de Magistris began construction on his second restaurant, Il Casale, back in his hometown of Belmont. Luckily for him and his neighbors, he's not setting fire to Tupperware much these days.
- 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.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lovage
- 1. noun A celery-like vegetable.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Italian egg custard.
- 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.
- Puttanesca
- 1. noun Spicy, bold tomato sauce (hence the name, deriving from the Italian word for whore) made distinct with anchovies, capers and black olives.
- 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.
- Soubise
- 1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
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