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The Basics: Via Matta restaurant information

Via Matta

79 Park Plaza
Boston, MA 02116
617-422-0008

Via Matta restaurant information
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Via Matta, nestled in Park Square, brings the cuisine of Piedmont, Tuscany, Liguria and Emilia Romagna regions to Boston’s Back Bay via a seasonal, creative and unpredictable menu that takes its cues from the day, the season, the tides and the chef’s daily disposition.

With a warm, mosaic tiled caffe that serves dinner until 1:00am, a convivial bar that manages to be both spacious and cozy, a seasonal outdoor patio and an elegantly graceful dining room, Via Matta, has the perfect space for whatever you’re in the mood for.

News and Events at Via Matta restaurant

Chef Mike Pagliarini’s Seasonal Picks
If you haven't paid a visit to Via Matta recently, let this new batch of photos be your invitation.

Via Matta's Guilty Pleasure Party
Maybe you're a secret Jersey Shore watcher or maybe you have a particular weakness for boxed wines - no worries ...

Birra Baladin Beer Dinner at Via Matta
Beer may not be the first thing that comes to mind when you think of Italy, but that doesn't ...

Chefs

at Via Matta

 

Chef Michael Schlow
Michael Schlow - Executive Chef and Co-Owner of Radius, Via Matta and Great Bay - ...

Chef Mike Pagliarini
Though Chef Mike Pagliarini would likely say his culinary roots are in Umbria, where until ...

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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.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Gourmand
1. noun A person who appreciates eating and drinking, sometimes to excess.
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.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Italian egg custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.
Poussin
1. noun A small, young chicken.
Puttanesca
1. noun Spicy, bold tomato sauce (hence the name, deriving from the Italian word for whore) made distinct with anchovies, capers and black olives.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
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.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.