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The Basics: Park Restaurant and Bar restaurant information

Park Restaurant and Bar

59 John F. Kennedy Street
Cambridge, MA 02138
617-491-9851

Park Restaurant and Bar restaurant information
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Located in Harvard Square, Park is a modern neighborhood restaurant and bar from the team behind other Cambridge favorites Grafton Street, Temple Bar and Russell House Tavern.

Park's playful New American menu, with creative interpretations of homey classics like the meat pie and the Park patty melt, is complemented by an internationally-inspired collection of craft cocktails, beer and wine.

With an eclectic array of varied seating and dining options – from communal tables and oversized banquettes to casual groupings of leather armchairs and comfortable sofas – Park encourages groups as small as four and as large as 40 to sit, dine, drink and linger. The atmosphere is casual and inviting for old friends catching up, professionals having lively group dinners and everyone in between.

News and Events at Park Restaurant and Bar restaurant

Persian Purim Pop-Up at Park
Kitchen Kibitz will be making an appearance at Park Restaurant for a Persian Purim pop-up dinner (say that three times ...

Battle at the Brewery
Australia comes to Boston on Monday, February 23rd with the fifth installment of the Mick Dundee Meat Pie Challenge.

Park Plates for the Playoff
Park has plenty of options for Pats fans with their Super Bowl specials, available on Sunday, February 1st.

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59 John F. Kennedy Street, Cambridge, MA 02138
617-491-9851
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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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
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.

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