Rustic Kitchen
210 Stuart Street
Boston, MA 02116
617-423-5700
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.
Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...
The Icelandic Cometh to Rustic Kitchen
Get a taste of something truly different when Rustic Kitchen gets infiltrated by Iceland.
Rustic Kitchen Cooks Through the Winter
Seafood usually conjures images of summer, but winter is prime time for some from-the-sea deliciousness.
Tom Holloway
Chef at Rustic Kitchen
Starting as a dishwasher at the formative age of thirteen, at a small Italian restaurant in Lynn, Massachusetts, Chef Tom Holloway developed an early knowledge of the inside workings of a restaurant and a love for the culinary arts. Over time he was promoted to preparatory cook and by the age of seventeen was lead line cook.
Holloway worked his way through a degree in Restaurant Management at the University of New Hampshire, Whittemore School of Business & Economics, returning home on the weekends to work in the kitchen honing his skills. He continued his Studies of the Culinary Arts at Johnson & Wales in Providence, Rhode Island where he received his degree in 1992.
After graduation, Holloway started his career at Legal Sea Foods, as a Line Cook in their Burlington location. He soon joined the management team first as Kitchen Supervisor, then as Kitchen Manager and then as Senior Kitchen Manager, ultimately being named Chef by Executive Jasper White.
Holloway acted as Chef for many of Legal Sea Foods' highest volume Boston locations including the Prudential Center and Copley Plaza locations. In 1999, he was promoted to Corporate Training Chef, responsible for training hundreds of restaurant managers and line staff members, and for traveling around the East Coast, opening a total of eight new restaurants.
In 2001, Holloway was offered a partnership in The Savory Café, a gourmet café and catering company in Takoma Park, Maryland just outside of Washington, D.C. It was a strategic move that allowed him the time for outside concept consultations and development operations for other restaurants in the greater D.C. area.
After selling the Savory Café in 2003, Tom joined The Capital Grille as Executive Chef of their Charlotte, North Carolina restaurant for a brief time before catching the eye of, and joining, Jim Cafarelli in October of 2003 as Corporate Chef of Pescado in Coral Gables, Florida.
Holloway again proved he was a true team leader and in March of 2004, he moved back to Boston to oversee the opening of Rustic Kitchen, Cambridge, the second Rustic Kitchen development in the Northeast. It was here as Corporate Chef and General Manager that he began streamlining operations, changing menus and restructuring the day-to-day operations for each of the restaurant concepts and locations.
Now as Director of Operations for all Rustic Kitchen locations, Holloway has come full circle. He will no doubt be instrumental in expanding the development plans for future Rustic Kitchen concepts, while maintaining internal structure and harmony within existing locations.
- Agnolotti
- 1. noun Small, half-moon-shaped ravioli.
- 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.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- 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.
- Empanada
- 1. noun Savory or sweet turnover.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Gaufrette
- 1. noun Thin, fan-shaped, waffled wafers.
- 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.
- Jicama
- 1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Masa
- 1. noun Corn tortilla dough.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Mizuna
- 1. noun Crisp, feathery salad greens from Japan.
- Pancetta
- 1. noun Cured Italian bacon.
- Poivre
- 1. noun French for "pepper."
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Saltimbocca
- 1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
- Sorrel
- 1. noun A sour, buckwheat-related herb.
- Tagliatelle
- 1. noun What they call fettuccine born in northern Italy.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.
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