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The Basics: Scampo restaurant information

Scampo

215 Charles Street
Boston, MA 02114
617-536-2100

Scampo restaurant information
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Scampo, the stunning first floor restaurant in Boston's Liberty Hotel, is a culinary destination created by legendary Boston chef Lydia Shire in collaboration with The Lyons Group. At Scampo, Shire's reputation for defying tradition translates into an Italian-inspired menu that's unrestrained by borders, drawing on flavors from the Mediterranean and Middle East.

Designed in collaboration with renowned designers Rafael Alvarez and Brannen Brock, the restaurant is a reflection of Shire herself: bold, red and full of energy. The contemporary space features shiny copper lamps, a glowing orange bar and stools overlooking a mozzarella bar. The dramatic backdrop sets the stage for house-made breads baked in a tandoori oven, pastas that surpass red sauce norms and entrées that turn simple ingredients into extraordinary experiences.

An approachable wine list complements the food with ready-to-drink varietals from mostly small Italian and American producers. During the warmer months, guests can enjoy their meals on the secluded 60-seat outdoor patio and, for special occasions, the 50-seat private dining room features an exciting view of the open kitchen.

News and Events at Scampo restaurant

Feast Your Eyes - Scampo
Chefs Lydia Shire and Simon Restrepo join forces to put up some fresh new spring dishes for Scampo's BostonChefs ...

Philanthropic and Phan-tastic Phrankfurters
To kick off their 23rd annual Hot Dog Safari, the Lansdowne Street party that raises money for theJoey Fund ...

Wine Madness
March Madness would be so much more fun if there were wine involved. 

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lobster

by Chefs Lydia Shire & Simon Restrepo

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Half grilled lobster 'diavolo' with seared jumbo scallops, winters escarole and tender white corona beans
 
 
Dictionary
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Compote
1. noun Slow-cooked fruit in syrup.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Naan
1. noun Tandoor-baked, unleavened, Indian bread.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
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.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rocket
1. noun See "Arugula."
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Roti
1. noun Unleavened, griddle-cooked Indian bread.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Vitello tonnato
1. noun An Italian classic of cold, thinly sliced, roasted veal (vitello) with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil.