Temple Bar
1688 Massachusetts Avenue
Cambridge, MA 02138
617-547-5055
Temple Bar, the casually sophisticated neighborhood bistro situated between Harvard and Porter Squares, melds classic dining with quintessential Cambridge cool. The modern American menu, filled with the seasonal flavors of New England, has broad palate-pleasing appeal, at reasonable prices.
Sit down in the dining room where exposed brick walls, oversized mirrors and cozy booths combine to create a warm and welcoming atmosphere. Enjoy a drink at the copper-topped bar or sink into one of the comfy armchairs in the lounge. In the warm summer months you can vie for one of a handful of sidewalk tables for al fresco dining.
New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.
Home Sweet Home Pastry Chef Showdown
The Cambridge Housing Assistance Fund gets some serious culinary talent to come out for Home Sweet Home, a dessert tasting ...
dante's Sunday Afternoon Ball Brawl
It’s a meatball free-for-all at dante on Sunday, November 9th at the first ever Ball Brawl.
Temple Bar
1688 Massachusetts Avenue, Cambridge, MA 02138
brunch
- Sun: 10:30 a.m.-4 p.m.
- Sat: 10:30 a.m.-3 p.m.
dinner
- Sun-Wed: 5 p.m.-10:30 p.m.
- Thur-Sat: 5 p.m.-11 p.m.
late night
- Sun-Wed: 10:30 p.m.-midnight
- Thur-Sat: 11 p.m.-12:30 a.m.
- phone 617-547-5055
- reservations recommended
- parking on-street, and two nearby lots
- valet no
- accessibility full
- capacity: 114
- credit cards
- 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.
- Beurre noisette
- 1. noun Butter cooked to a hazelnut (noisette) color.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Concassé
- 1. noun A coarsely chopped or ground mix.
- 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.
- Couscous
- 1. noun Granular semolina popular in North Africa.
- Florentine
- 1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
- 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.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Infuse
- 1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mousseline
- 1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
- Noisette
- 1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
- Pancetta
- 1. noun Cured Italian bacon.
- Pistou
- 1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Roulade
- 1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
- Tuile
- 1. noun A thin, crisp, French cookie.