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The Basics: Rustic Kitchen restaurant information

Rustic Kitchen

210 Stuart Street
Boston, MA 02116
617-423-5700

Rustic Kitchen 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.

News and Events at Rustic Kitchen restaurant

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.

Rustic Kitchen

210 Stuart Street, Boston, MA 02116

brunch
  • Sun: 12:00 PM - 4:00 PM
lunch
  • Mon-Sat: 12:00 PM - 4:00 PM
dinner
  • Sun: 4:00 PM - 9:00 PM
  • Mon-Thur: 4:00 PM - 10:00 PM
  • Fri, Sat: 4:00 PM - 11:00 PM
late night
  • Sat: 11:00 PM - 2:00 AM
  • phone 617-423-5700
  • reservations accepted
  • parking nearby garage
  • valet yes
  • accessibility full
  • capacity: 230
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-423-5700

website

 
 
Dictionary
 
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.