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The Basics: Russell House Tavern restaurant information

Russell House Tavern

14 JFK Street
Cambridge, MA 02138

Russell House Tavern restaurant information
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Located in a renovated historic building (which once housed the Wurthaus) in the heart of Harvard Square, Russell House Tavern takes the neighborhood's tavern experience to the next level with seasonally-inspired, classic dishes from New England and beyond.

Like sister restaurants and longtime Cambridge favorites, Grafton Street and Temple Bar, Russell House complements their culinary offerings with an array of carefully plotted potables - craft beers, an all-American wine list and a carefully-curated selection of handcrafted cocktails.

The two tiered dining room, with six varied social areas, provides a comfortable atmosphere for every occasion - from casual lunch breaks to after-work cocktails, private functions and everything in-between.


News and Events at Russell House Tavern restaurant

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Get ready to pig out on lamb at the sixth annual Boston Lamb Jam coming to the Royal Sonesta Hotel ...

Chefs Cooking for Hope
Doing their part on behalf of the Dana Farber Cancer Institute, dozens of cookers will be coming together at the ...


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14 JFK Street, Cambridge, MA 02138


by Chef Tom Borgia

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Asparagus and goat cheese toast topped with a crispy, soft-poached farm egg
by Chef Tom Borgia
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.
1. noun A soft, yeasty French bread enriched with butter and eggs.
1. noun A wild and nutty mushroom with a trumpet-shaped head.
1. noun The French term for delicatessen-style items.
1. noun French for "goat," as in cheese.
1. noun Crumbly, spiced pork sausage.
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
1. noun Tuscany's mainstay, a small, light brown grain.
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.
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Panna cotta
1. noun Egg-less Italian custard.
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
1. noun Crescent-shaped Russian dumplings.
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.
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
1. noun Tiny flour-and-egg noodles or dumplings.
1. noun What they call fettuccine born in northern Italy.
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
1. noun An earthenware container, or the dish cooked therein.
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
1. noun A thin, crisp, French cookie.
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.

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