Garden at the Cellar
991 Massachusetts ave.
Cambridge, MA 02138
617-230-5880
From its unassuming spot on Massachusetts Avenue, Garden at the Cellar, the quintessential gastropub, offers upscale comfort food from within a casual pub atmosphere. The dining room and bar are lush with fragrant herbs and plants from local farms and gardens, including sister restaurant and farm, the Herb Lyceum in Groton.
With a reasonably-priced, accessible menu that pays homage to the bounty of the garden and the seasons of New England, Garden at the Cellar is a neighborhood restaurant worth going out of your way for.
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charcuterie
at Garden at the Cellar
Housemade charcuterie and duck liver mousse with traditional accompaniments
- Cassoulet
- 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- 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.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Enophile
- 1. noun A person who is knowledgeable about and enjoys wine.
- 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.
- 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.
- Limoncello
- 1. noun Lemon liqueur.
- Panna cotta
- 1. noun Italian egg custard.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- 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.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
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