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The Basics: Finale - Harvard Square restaurant information

Finale - Harvard Square

30 Dunster Street at Mount Auburn
Cambridge, MA 02138
617-441-9797

Finale - Harvard Square restaurant information
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The Finale concept was borne out of a Harvard Business School brainstorming session in 1996. Sophomore would-be entrepreneurs Paul Conforti and Kim Moore spent the next couple of years refining the idea before opening their upscale dessert-focused café near Boston’s Park Plaza hotel in 1998.

Now with three locations, Finale offers an intimate setting that has been called plush, romantic and perfect for a late-night bite after a show or an indulgent mid-afternoon break. You can also get lunch and dinner here, and there’s a full list of wines, beers, cordials and coffees. Those Harvard kids think of everything.

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dessert sampler

by Pastry Chef Nicole Coady

  • food
  • chef
  • info
A sampler plate that includes elements from eight desserts – strawberry shortcake, Manjari mousse, hot fudge sundae, apple a la mode, finale cheesecake, Boston cream, crème brûlée, and gelati and sorbet
 
 
Dictionary
 
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.