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.
Garden at the Cellar Goes Rogue for Restaurant Week
Don't forget to set you clocks back in the wee hours of Sunday morning - and don't forget that ...
Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...
Seventh Annual Cooking for a Cause
On Thursday, March 25th, a slew of chefs from Cambridge and beyond are rallying together in support of the East ...
Will Gilson
Chef at Garden at the Cellar
A graduate of Johnson & Wales University in Providence, Rhode Island, Chef Will Gilson is the Chef of Garden at the Cellar in Cambridge as well as the Consulting Chef at The Herb Lyceum in Groton, Massachusetts. Though the two restaurants are very different in nature - Garden at the Cellar has a young, lively neighborhood feel while the Herb Lyceum prides itself on the seasonal, multi-course dinners that are served in its farm-oriented country environment - they share the same vision: sustainable seasonal cuisine made from the freshest local ingredients.
Though Gilson's interest in cooking was evident early on, it took its first professional turn in 1997, when, at the age of fifteen, he apprenticed under Chef Charles Draghi at Marcuccio's in the North End. During college Gilson continued to hone his culinary skills with a three-month internship at London's Lanesborough Hotel under Chef Paul Gayler. His resume also includes stints under John Mathieson of Silks at the Stonehedge Inn, as well as with James Beard Award-winning Chef Ana Sortun at Oleana.
In 2004, he was one of six students chosen to receive the R.C. Kopf Student Achievement Scholarship which funded an extraordinary tour of wineries associated with Kobrand Corporation, a major wine and spirits company. Traveling from cities like San Francisco, Venice, and Paris, Gilson worked, studied, tasted, dined and toured some of the world's leading vineyards.
Running both restaurants allows Gilson to expand the breadth of his experience. At the family-owned Herb Lyceum, he enjoys the freedom to expand his culinary expertise in his own way, creating distinctive herbal menus and setting a decidedly warm tone for the patrons who have followed his career. At Garden at the Cellar he blends his culinary roots and innovative ideas. The concept stems from the years spent on the family farm, and a unique approach to creating a menu that is fun, fresh and sustainable.
Gilson works closely with organizations like Chef's Collaborative to help educate patrons and fellow chefs about making sustainable food choices. He believes that through collaborative efforts between local chefs and producers, the network and core of Boston's food scene will become stronger and healthier.
- 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 meat, 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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