Garden at the Cellar
991 Massachusetts ave.
Cambridge, MA 02138
617-230-5880
From its unassuming spot on Massachusetts Avenue, Garden at the Cellar, the quintessential gastropub, offers upscale comfort food from within a casual pub atmosphere. The dining room and bar are lush with fragrant herbs and plants from local farms and gardens, including sister restaurant and farm, the Herb Lyceum in Groton.
With a reasonably-priced, accessible menu that pays homage to the bounty of the garden and the seasons of New England, Garden at the Cellar is a neighborhood restaurant worth going out of your way for.
Island Creek Oyster Festival
The beloved oyster gets its day in the sun at the fifth annual Island Creek Oyster Festival, scheduled for Saturday ...
Forgotten Flavors from Garden at the Cellar
A big supporter of all things sustainable, Will Gilson will throw open the doors to his Garden at the Cellar ...
Support Strawberries with Sweet Treats
Have your (strawberry short) cake and eat it too, in the third annual Strawberry Dessert Festival.
charcuterie
at Garden at the Cellar
Housemade charcuterie and duck liver mousse with traditional accompaniments
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Enophile
- 1. noun A person who is knowledgeable about and enjoys wine.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- 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.
- Limoncello
- 1. noun Lemon liqueur.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Panna cotta
- 1. noun Italian egg custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
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