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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

Taste of Cambridge
Spend the evening of Thursday, July 11th sampling the wares of more than a hundred Cambridge restaurants, caterers, coffee shops ...

Jam Out with Cocktails
On Wednesday, May 22nd Russell House Tavern aims to make cocktails with jam your new jam.

Drink Many for DrinkOne
LUPEC (the Ladies United for the Preservation of Endangered Cocktails) and the USBG (United States Bartenders Guild) team up for ...

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Russell House Tavern

14 JFK Street, Cambridge, MA 02138

brunch
  • Sun, Sat: 10:00 AM - 4:00 PM
lunch
  • Sun: 10:00 AM - 4:00 PM
  • Mon-Fri: 11:00 AM - 3:00 PM
  • Sat: 10:00 AM - 4:00 PM
dinner
  • Sun-Sat: 5:00 PM - 11:00 PM
late night
  • Sun-Tue: 11:00 PM - 12:00 AM
  • Thur-Sat: 11:00 PM - 1:00 AM
  • phone 617-500-3055
  • reservations accepted
  • parking nearby garage, on-street
  • valet no
  • accessibility full
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-500-3055

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.
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.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Gravlax
1. noun Cured raw salmon.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ramp
1. noun A wild onion.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
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.
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.