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The Basics: Aragosta restaurant information

Aragosta

3 Battery Wharf
Boston, MA 02109
617-994-9001

Aragosta restaurant information
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Aragosta Bar and Bistro, the latest addition to Boston's vibrant Waterfront dining scene, is Located on Boston's Harbor Walk in the North End. Offering a warm, social atmosphere in a stunning Waterfront setting, Aragosta featuring an open kitchen with Chef's Counter and an outdoor terrace with views of Boston Harbor and the U.S. Coast Guard.

With influences from Marseille to Genoa, the contemporary Italian-Mediterranean cuisine by award-winning chef David Daniels gives signature flair to hand-made pastas, prime meats and New England seafood, using quality, local farm-raised ingredients.

For dinner, drinks or to lounge by the water for an afternoon snack, drop by Aragosta, where Italian-Mediterranean meets New England.

News and Events at Aragosta restaurant

13th Annual Boston Bakes for Breast Cancer
Bigger than ever, Boston Bakes for Breast Cancer is back.

Taste of the North End Turns Eighteen
Once again, the Taste of the North Ends pulls together some of the neighborhood's best - primarily Italian - restaurants for ...

On this Lovely Bella Notte
The ladies love Aragosta, and the waterfront restaurant is keen on showing that love right back with a Primavera Bella ...

David Daniels

Chef at Aragosta

Chef David Daniels at Aragosta

Chef David Daniels' culinary journey has taken him from the streets of San Francisco to the shores of Nantucket. A Boston native of first-generation Italian parents, Daniels learned how to cook and appreciate good food from his mother and "nonny". They instilled in him the notion of taking care of people by cooking for them. As a teenager, working as busboy and dishwasher in neighborhood restaurants further inspired his love for the kitchen and solidified his dream of being a chef. Without any formal training, he set off for California to join other young chefs working at the forefront of what was then referred to as "California cuisine." These formative experiences are at the core of who Daniels is as the award-winning chef he has become.

After working in the kitchens of acclaimed chefs like Joachim Splichal, who was named Best California Chef by the James Beard Foundation in 1991, and at legendary dining destinations like the Ventana Inn in Big Sur, Daniels returned to Boston in 1996. Over the following nine years, he brought the experience, knowledge and philosophy he developed in California to roles as executive chef of Ambrosia on Huntington, Stephanie's on Newbury, and The Federalist at XV Beacon. Before arriving at Fairmont Battery Wharf, Daniels spent four years as executive chef at the renowned Topper's at The Wauwinet, a Relais & Chateaux property on Nantucket. Under his leadership, this prestigious seafood restaurant received numerous accolades, including honors from Bon Appetit, Wine Spectator, Zagat, and Vanity Fair.

In 2011 Daniels was named Executive Chef of Aragosta Bar and Bistro, the latest addition to Boston's vibrant Waterfront dining scene. Located on Boston's Harbor Walk in the North End, Aragosta offers a warm, social atmosphere in a stunning Waterfront setting, featuring an open kitchen with Chef's Counter and an outdoor terrace with views of Boston Harbor and the U.S. Coast Guard. With influences from Marseille to Genoa, Chef David Daniels brings his award-winning, signature flair to Aragosta's contemporary Italian-Mediterranean cuisine, featuring hand-made pastas, prime meats and New England seafood, using quality, local farm-raised ingredients.

For Daniels, who's been a featured chef at the Festival de Lumiere and the Sundance Film Festival and has made appearances on NBC's Today Show and Fox 25's Morning Show, Aragosta is really about his passion as a chef and coming home to what he believes in: food he remembers cooking with his family, presented with a modern, Mediterranean flair and a fine dining twist.

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Dictionary
 
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Cavatelli
1. noun Small pasta shells with wavy edges.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Formaggio
1. noun Italian for cheese.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Limoncello
1. noun Lemon liqueur.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartufo
1. noun Italian for truffle.