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The Basics: Temple Bar restaurant information

Temple Bar

1688 Massachusetts Avenue
Cambridge, MA 02138
617-547-5055

Temple Bar restaurant information
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Temple Bar, the casually sophisticated neighborhood bistro situated between Harvard and Porter Squares, melds classic dining with quintessential Cambridge cool. The modern American menu, filled with the seasonal flavors of New England, has broad palate-pleasing appeal, at reasonable prices.

Sit down in the dining room where exposed brick walls, oversized mirrors and cozy booths combine to create a warm and welcoming atmosphere. Enjoy a drink at the copper-topped bar or sink into one of the comfy armchairs in the lounge. In the warm summer months you can vie for one of a handful of sidewalk tables for al fresco dining.

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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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Concassé
1. noun A coarsely chopped or ground mix.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Infuse
1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
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.
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.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.