BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: The Blue Room restaurant information

The Blue Room

1 Kendall Square
Cambridge, MA 02139
617-494-9034

The Blue Room restaurant information
Share The Blue Room share on LinkedIn share on Twitter share on Facebook

Tucked away in Kendall Square, The Blue Room has been acquiring regulars from near and far by quietly and consistently producing some of the best food in Cambridge. Once part of the American Woven Hose factory, the subterranean dining room features exposed beams and an open kitchen where a wood burning grill sears dishes with Mediterranean, Asian and Latin American influences. By working directly with local farmers and “mom & pop” purveyors, The Blue Room’s kitchen crew is able to put the best and freshest ingredients on their frequently changing menu. Talented chefs have helped solidify its reputation for great, internationally-inspired American cuisine.

News and Events at The Blue Room restaurant

One Long Table
If you missed last summer's collaborative dinners between Bay End Farm and The Blue Room - count your lucky stars ...

Taste of Cambridge - POSTPONED
Due to a wretched weather forecast - windy with scattered thunderstorms - this year's taste of Cambridge has been rescheduled for ...

The Blue Room's Urban Farm Dinner
Remember last summer when the team from The Blue Room headed to the Cape for dinner in a field at ...

next

squid

at The Blue Room

  • food
  • chef
  • info
Squid with English cucumber, fines herbs and baby radishes
 
 
Dictionary
 
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Enoki
1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Ponzu sauce
1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.