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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

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

40 Edwin H. Land Blvd, Cambridge, MA 02142

breakfast
  • Sun: 7:00 AM - 11:00 AM
  • Mon-Fri: 6:30 AM - 10:30 AM
  • Sat: 7:00 AM - 11:00 AM
brunch
  • Sun, Sat: 11:00 AM - 2:00 PM
lunch
  • Mon-Fri: 11:30 AM - 2:30 PM
dinner
  • Sun: 5:00 PM - 9:00 PM
  • Mon-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 11:00 PM
  • phone 617-497-4200
  • reservations recommended
  • parking nearby garage, parking available at the Galleria Mall after 5:00pm for $4
  • valet yes
  • accessibility full
  • capacity: 250
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-497-4200

website

 
 
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.
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.