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The Basics: Temple Bar restaurant information

Temple Bar

1688 Massachusetts Avenue
Cambridge, MA 02138
617-547-5055

Temple Bar restaurant information
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Temple Bar, the casually sophisticated neighborhood bistro situated between Harvard and Porter Squares, melds classic dining with quintessential Cambridge cool. The modern American menu, filled with the seasonal flavors of New England, has broad palate-pleasing appeal, at reasonable prices.

Sit down in the dining room where exposed brick walls, oversized mirrors and cozy booths combine to create a warm and welcoming atmosphere. Enjoy a drink at the copper-topped bar or sink into one of the comfy armchairs in the lounge. In the warm summer months you can vie for one of a handful of sidewalk tables for al fresco dining.

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Greg Boschetti

Chef at Temple Bar

Chef Greg Boschetti at Temple Bar

Chef Greg Boschetti has been smitten with all things culinary since the age of twelve - when he'd stay up into the wee hours of the morning baking cakes in his mother's kitchen. It's no surprise, really - cooking is in his blood. Boschetti's great-grandfather used to tell him stories of how he immigrated to the United States as a hopeful teenager, and his ascension through the ranks from dishwasher to line cook to chef at a popular Boston restaurant in the early 1920s. Propelled by this legacy, Boschetti happily indulged his childhood enthusiasm for cooking - as a hobby. It wasn't until many years (and a few careers) later that he considered cooking a viable full-time profession.

After studying piano intensively in high school in Arlington, Mass., Boschetti left the musician's life to pursue a degree in psychology at the University of Massachusetts. During his studies, Boschetti worked with troubled adolescents at the Home for Little Wanderers. While helping children fulfilled Boschetti's altruistic needs, he took on a part-time job at a busy, wine-focused suburban restaurant to make a little extra money on the side.

While on vacation in New York, Boschetti had the opportunity to dine at Daniel Boulud's three Michelin starred Restaurant Daniel. He was so wowed by the experience, he returned home and immediately enrolled in culinary school at Johnson & Wales University. Upon graduation in 2003, he worked as a line cook and pastry cook at Stone Forge Public House in Raynham under Tony DiRenzia and later as a line cook at Cambridge's Chez Henri under Paul O'Connell.

In the summer of 2007, Boschetti joined the team at Temple Bar as Sous Chef under Tom Berry and was later promoted to Chef de Cuisine under Michael Scelfo. In the fall of 2010, he was appointed Executive Chef of Temple Bar, where he continues to cement the restaurant's reputation as a beloved neighborhood bistro serving creative New American cuisine amongst a bustling and lively crowd.

Carrying on the legacy set forth by his great-grandfather almost a century earlier, Boschetti has quickly risen through the restaurant ranks. When he is not in the kitchen at Temple Bar, he can be found in the kitchen of his Malden home, which he shares with his new bride.

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Beurre blanc
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Brioche
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Celeriac
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Chanterelle
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Charcuterie
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Chorizo
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Chutney
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Concassé
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Confit
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Emulsion
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Hummus
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Infuse
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Jus
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Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pâté
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Pâte
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Pepitas
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Piperade
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Pistou
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Polenta
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Prix fixe
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Ragu
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Skate
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Tamarind
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Tasso
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Tempura
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Yuzu
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