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The Basics: Il Capriccio restaurant information

Il Capriccio

888 Main Street
Waltham, MA 02451
781-894-2234

Il Capriccio restaurant information
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Waltham wasn’t always on the culinary map. But when Il Capriccio began racking up awards in the early ‘90s, knowledgeable foodies beat a path to this 128-belt suburb – and not all of them were computer geeks, either.

Today, chef-owner Rich Barron and his partner Jeannie Rogers run what is widely acknowledged as one of the best destinations for Italian food and wine in the country. Among awards too numerous to be listed here, Il Capriccio has been awarded Wine Spectator’s Award of Excellence countless times. Credit Rogers, a world-class sommelier and devotee of Italian reds.

News and Events at Il Capriccio restaurant

Eight Wines from Verona at Il Capriccio
On Monday, March 22nd, make your way out to Waltham and enjoy a lovely evening dedicated to the wines of ...

James Beard Awards Semi-Finalist List is Live
The long list of nominees for this year's James Beard awards has hit the wires. Among the semi-finalists are ...

Poderi Boscarelli Wine Dinner at Il Capriccio
Chef Rich Barron imports Luca de Ferrari of Poderi Boscarelli all the way from Montepulciano in Central Italy for a ...

Il Capriccio

888 Main Street, Waltham, MA 02451

dinner
  • Mon-Sat: 5:00 PM - 10:00 PM
  • phone 781-894-2234
  • reservations recommended
  • parking on-street, and a parking lot shared by Gordon's Wine & Liquors or the Hannaford Supermarket lot
  • valet no
  • accessibility full
  • capacity: 70
  • credit cards
  • food
  • chef
  • info
OpenTable.com

781-894-2234

website

 
 
Dictionary
 
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Italian egg custard.
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.