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The Basics: ArtBar restaurant information

ArtBar

40 Edwin Land Boulevard
Cambridge, MA 02142
617-806-4122

ArtBar restaurant information
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ArtBar is a warm, intimate retreat for food and art lovers located at the Royal Sonesta Hotel in Cambridge, MA. Showcasing stellar selections from the hotel's world-class art collection, the dining room looks out over the Charles River and offers unparalleled views of the city skyline. The seasonal riverside patio (with full bar service) draws diners from Cambridge, Boston and beyond

ArtBar's menus feature innovative cuisine with an emphasis on local and seasonal ingredients. The menu of refined American fare fits any type of outing from a happy hour repast to a romantic dinner to a communal feast with friends.

 

News and Events at ArtBar restaurant

Feast Your Eyes - ArtBar
ArtBar's inaugural pages on BostonChefs show beauties from the kitchen and the bar. 

Mixing Things Up at ArtBar
Make 2012 the year of the cocktail with a little help from the folks at ArtBar.

Brian Dandro

Chef at ArtBar

Chef Brian  Dandro at ArtBar

Chef Brian Dandro has been part of the Royal Sonesta Boston team since he came on as Executive Sous Chef in 2008. By 2011 he had been named Executive Chef and now oversees all food and beverage operations, including the hotel's extensive banquet operations, weddings and social events, the busting ArtBar Restaurant & Patio and 24-hour room service.

Born and raised in Leicester, Massachusetts, Dandro earned his ACF certification by doing a 3 ½ year apprenticeship under Chef Stanley Nicas at the Castle Restaurant. His previous culinary experience includes serving as Culinary Supervisor at the Seaport Hotel, Restaurant Chef and then Executive Sous Chef at the former University Park Hotel at MIT, and Resort Sous Chef at the Hilton in Ft. Lauderdale.

In his role as Executive Chef, Dandro oversees a diverse culinary staff that includes the Chef de Cuisine, Pastry Chef, and Banquet Chef. He leads the hotel's philosophy of using only fresh, local ingredients whenever possible, as well as designing and tailoring the hotel's various menus to best reflect the seasonal bounty available from local farmers.

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Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Cavatelli
1. noun Small pasta shells with wavy edges.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Verbena
1. noun A lemon-flavored South American herb.