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The Basics: Tryst restaurant information

Tryst

689 Massachusetts Ave
Arlington, MA 02467
781-641-2227

Tryst restaurant information
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Chef-owner Paul Turano brings his tried and true formula for suburban dining to Arlington with Tryst Restaurant, where the combination of an upscale yet accessible menu of seasonal new American cuisine and the comforts of a friendly suburban bistro meld for a thoroughly satisfying experience.

Diners, solo or otherwise, can snag stools or a high top table in the bar for a relaxed evening of food and drink - they can even catch the game on the unobtrusive TV. If they're in the mood for something a little more romantic, guests can get cozy in one of the luxurious booths in the candlelit, earth-toned dining room.

News and Events at Tryst restaurant

Harpoon Brings the Brews to Tryst
Beer lovers can beat a path to Arlington on Tuesday, March 9th for a craft-brewed beer dinner at Tryst.

Yale Appliance Annual Home Show
From Saturday, February 6th through Monday, February 15th head over to Yale Appliance & Lighting for their annual Home Show to ...

Victor Hugo Returns to Tryst
On Wednesday, February 10th make your way to Arlington and settle in for a pleasant evening of fine food and ...

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empanadas

at Tryst

  • food
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Pork empanadas with mole, avocado & pickled onion
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.