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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

Cinco de Mayo Treats from Tryst
Chef Paul Turano gets into the spirit of Cinco de Mayo with specialty cocktails and free tacos.

Dine Out and Help
Restaurants all over the Greater Boston area are lending a hand to those affected by Monday’s Marathon tragedy.

Tryst’s Rhone Valley Wine Dinner
Berman’s Wine & Spirits and Tryst Restaurant team up for a wine dinner highlighting the wines of Chateauneuf du Pape ...

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salad

by Chef Paul Turano

  • food
  • chef
  • info
Market salad of Boston lettuce and local vegetables with grainy mustard vinaigrette
 
 
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.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.