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The Basics: Russell House Tavern restaurant information

Russell House Tavern

14 JFK Street
Cambridge, MA 02138
617-500-3055

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

Food Fight for a Cause
Harvard Square favorites Russell House Tavern and Harvest will be battling it out at Food Fights 2, Share Our Strength ...

Harvard Square Tour for Hungry Historians
In a fun bit of Harvard ingenuity, the Grafton Group is partnering with the crew from HarvardTour.com to offer ...

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

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14 JFK Street, Cambridge, MA 02138
617-500-3055
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toast

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
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Charcuterie
1. noun The French term for delicatessen-style items.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Farro
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.
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.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pierogi
1. noun Crescent-shaped Russian dumplings.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Tuile
1. noun A thin, crisp, French cookie.
Wonton
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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