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The Basics: Rustic Kitchen Hingham restaurant information

Rustic Kitchen Hingham

94 Derby st.
Hingham, MA 02043
781-749-2700

Rustic Kitchen Hingham restaurant information
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A lively yet classic Italian style bistro, Rustic Kitchen combines a distinctive menu of award-winning Italian and American cuisine with a comfortable atmosphere of good music and dramatic (but rustic) decor. Incorporating the freshest and highest quality ingredients, the menu offers a wide variety of homemade pastas, wood oven baked pizzas and specialty dishes - all made from scratch.

With three locations (Park Square, Hingham and Mohegan Sun), Rustic Kitchen allows for maximum customer enjoyment, with an exposed pasta station where diners can watch chefs make fresh pasta and two cooking studios where guests can watch live culinary demonstrations.

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salad

by Chef Michael Kelly

  • food
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Grilled pear salad stuffed with gorgonzola cheese, baby field greens, candied pecans, Parma prosciutto, gorgonzola crumbles and cider vinaigrette
 
 
Dictionary
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
Coulis
1. noun A thick puree or sauce.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Epicure
1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.
Finnan haddie
1. noun Smoked, salted haddock, favored in Scotland.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
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.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Velouté
1. noun A creamy white, stock-based sauce.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.