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The Basics: Rialto restaurant information

Rialto

1 Bennett Street
Cambridge, MA 02138
617-661-5050

Rialto restaurant information
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From Rialto’s perch inside the Charles Hotel, overlooking Harvard Square, chef Jody Adams serves a menu that’s a living record of her passionate relationship with Italy – each dish a reflection of her travels up and down the country, her long-standing friendships with purveyors, and her study of regional traditions.

The dining room, redesigned in 2007, features a white stone path, inspired by an ancient Roman road, that leads diners past an onyx bar into the dining room, where curved banquettes and cozy nooks create an intimate dining experience. Pumpkin, olive and white draperies evoke the warm colors of the Italian countryside.

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1 Bennett Street, Cambridge, MA 02138
617-661-5050

Jody Adams

Chef at Rialto

Chef Jody Adams at Rialto

Jody Adams is a James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine. Rialto, her four-star restaurant in Cambridge, was named one of the top 20 new restaurants in the country by Esquire magazine, earning many additional accolades over the years. Adams has been featured in The New York Times, The Boston Globe, Bon Appétit, Food & Wine, and competed on BRAVO TV’s popular Top Chef Masters in 2010. 

In 2011 she opened her second restaurant, TRADE, located in Boston’s historic Waterfront District.  Since then, Adams and her husband Ken Rivard have collaborated on the successful blog, The Garum Factory a colorful weekly narrative of recipes for the home cook, illustrated with Ken’s photographs. 

When not cooking or writing, Adams can likely be found cycling, an enormous passion of hers.  She has biked in the 192-mile Pan Mass Challenge for the past four years with Team Rialto-TRADE, raising over $250,000 for The Dana-Farber Cancer Institute. 

Adams has a strong commitment to hunger relief and is known for her loyal support of the Greater Boston Food Bank and Share Our Strength.  She serves as board member to Partners In Health, Island Creek Oysters Foundation and is a member of the Nutrition Round Table at the Harvard School of Public Health. 

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Dictionary
 
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
Formaggio
1. noun Italian for cheese.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Limoncello
1. noun Lemon liqueur.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
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.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Terrine
1. noun An earthenware container, or the dish cooked therein.

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