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The Basics: Catalyst restaurant information

Catalyst

300 Technology Square
Cambridge, MA 02139
617-576-3000

Catalyst restaurant information
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Catalyst Restaurant is a reflection of Chef-Owner William Kovel's passion for simple, delicious food delivered with warm service in a comfortable, modern environment. The modern American cuisine begins with exceptional products centered on locally grown organic produce and wild and farm raised food from sustainable practices. With an ever-changing menu, Catalyst celebrates each season by featuring the best ingredients from a wide range of farms and food producers in the region.

Reclaimed barn board, hand-blown glass light fixtures and a two-way fireplace give the large restaurant a comfortable, cozy feel. The Chef's dining area gives diners a glimpse into the behind the scenes of the restaurant while the atrium dining takes full advantage of the sweeping floor to ceiling 30 foot windows. In the spring, summer and fall months the covered and heated outdoor patio offers a beautifully landscaped spot for al fresco dining.

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Anthony Mazzotta

Chef de Cuisine at Catalyst

Chef Anthony Mazzotta at Catalyst

From his simple beginnings as a busboy in his native Norwood, Massachusetts, chef Anthony Mazzotta has risen up through the culinary ranks to become one of the most promising talents in Boston.

With encouragement and inspiration from his mother and his large Italian family, Mazzotta graduated from New Hampshire College and began his career in Boston, at Le Meridien Hotel.

After working in other Boston institutions like EVOO and the Ritz Carlton, Mazzotta expanded his professional horizons in California, where he worked under famed chef Thomas Keller at The French Laundry, one of the most renowned restaurants in the world. He followed this up with an equally impressive stint at Keller's celebrated Per Se, in New York, helping to earn the restaurant its coveted Michelin three stars.

Back in his native New England, Mazzotta opened acclaimed Boston Chef Ken Oringer's Toro restaurant in 2005, and then continued on to lead the kitchen at Lucca Back Bay. Today, Mazzotta works alongside lifelong friend William Kovel as Chef de Cuisine of the much-anticipated Catalyst Restaurant in Cambridge, Mass. Here, he is helping to create an innovative menu of modern American cuisine with French influences, bringing together experiences from his past while developing fresh ideas for the future.

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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.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cioppino
1. noun The San Francisco take on bouillabaisse.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Fumé
1. noun French for "smoked."
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
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.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.