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The Basics: Toro restaurant information

Toro

1704 Washington St
Boston, MA 02118
617-536-4300

Toro restaurant information
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Since its 2005 opening, Toro, nestled in the South End, has become Boston's premiere destination for authentic and innovative Spanish-style tapas. With its cozy, comfortable atmosphere, extensive menu of traditional pinchos and tappas, and exclusively Spanish wine list, Toro offers all the best features of authentic Spanish tapas bars.

Guests can choose innovative cocktails like signature Sangria, or celebrate by passing around a porron filled with cava. Whether shaking off the winter chill by the fireplace, or dining al fresco on the patio, this all-season hot spot is not to be missed.

News and Events at Toro restaurant

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Seventh Annual Cooking for a Cause
On Thursday, March 25th, a slew of chefs from Cambridge and beyond are rallying together in support of the East ...

Taste of the South End 2010
Chefs from some of the South End's top restaurants will be descending upon the Cyclorama at the Boston Center ...

Toro

1704 Washington St, Boston, MA 02118

brunch
  • Sun: 10:30 AM - 1:30 PM
lunch
  • Mon-Fri: 11:00 AM - 2:00 PM
dinner
  • Sun-Wed: 5:30 PM - 10:15 PM
  • Thur-Sat: 5:30 PM - 11:45 PM
  • phone 617-536-4300
  • reservations not accepted
  • parking on-street
  • valet yes, available Thursday-Saturday
  • accessibility full
  • capacity: 65
  • credit cards
  • food
  • chef
  • info

617-536-4300

website

 
 
Dictionary
 
Cabrales
1. noun A noted Spanish blue cheese.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Cornichons
1. noun A gherkin in France.
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.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Lovage
1. noun A celery-like vegetable.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Queso
1. noun Spanish for cheese.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
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.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.