Rialto

December Newsletter

restaurant and bar

Hi Friends,

Winter is almost here!  Thanksgiving marks the point of no return--the wind picks up, the temperature drops, hats and gloves appear.  Can snow be far behind?  His Holiness The Dalai Lama, whom we had the honor of hosting at Rialto recently, shared the Tibetan antidote to the blues. The key to happiness, he told us, is to always think about others first.  Really, Jody, it's not about that new pair of boots you've been coveting.  I thought for sure they'd keep a smile on my face until at least February.  But of course he's right.  As the holidays roll in, what do we cherish most?  It's not some big over the top gift, it's the time we spend with family and friends sharing love, laughter, food and conversation.  So celebrate, and stop it about the weather.  We have nothing to complain about.

Food is love* and Rialto has lots of ways for you to share it.  Give your sweetie a spot in one of our cooking classes, bring them in for dinner, buy them a gift card, whip up something tasty from our book, In the Hands of a Chef, or from our blog, where we talk about what we cook at home,
The Garum Factory.


2013!!!!!! Join us in clanging in the New Year Italian-style with pots and pans, red hats**, lentils, noise makers and some great entertainment. We're offering a special 4-course fixed price menu of Nantucket Bay Scallops Crudo, Truffled Duck Egg Raviolo, a choice of Pan Roasted Rib Eye or Olive Oil Poached Lobster, and a finale of Prosecco Trifle.  Make it a 5-course menu by starting the evening with a caviar tasting and a 6-course menu by adding a cheese course. And on New Year's Eve we're offering dollar oysters in the bar from eleven to midnight. Hope to see you there!

Happy Holidays! XOX, 

 

 

 

 

  

*Quote blatantly stolen from my friend Jasper White at The Summer Shack.

**Authentic Italian-Style would involve red underwear.

 

Events at Rialto

NEW YEAR'S EVE Details here 

DECEMBER 31: Celebrate New Year's Eve at Rialto!      

 

Cooking Classes

w/ JODY ADAMS DETAILS HERE

JANUARY 13: Comfort Cooking for Company

FEBRUARY 10: Cooking for the Ones You Love with Taza Chocolate 

MARCH 10: Mastering the Whole Veal Shank

  

$1 OYSTER MONDAYS Details Here 

Every Monday in the Bar & Lounge until the last oyster is shucked. (including a special offering on New Year's Eve)

  

Belly Up to the Rialto Bar for Burger Night 

Each Sunday the chefs highlight a special burger with rockin' toppings and hand cut fries for $10 

Menus at Rialto
New Regional Menu Items

Come taste some of the additions we're making to our dinner menu this week! Highlights include the Seared Nantucket Bay Scallops with parsnip, blood orange and red wine bagna caoda; Arctic Char with scallion farro, citrus brodo, mint and pine nuts (pictured right); Pan Roasted Pork Chop with zampone, lentils, turnips and mustard; and Chestnut-Chocolate Cream Puff with caramelized pears,cocoa-almond sorbet and salted almond-cocoa nib crunch.

Menus at Rialto

LENTILS, Sausages AND grapes 

It's practically a requirement in Italian culture to eat lentils on New Year's Eve, or day, as the small round legumes are believed to bring prosperity. They also do wonders for your heart and health! So let your friends know you love them with this recipe for LENTILS, SAUSAGES AND GRAPES.

*note, the photo you see here comes courtesy of Jody's iPhone.
 

Want to see what Ken & I are cooking up at home?   

Check out our blog The Garum Factory. Great food, real life. 

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telephone: 617.661.5050   ||  One Bennett Street   ||   Harvard Square   ||   Cambridge, MA 02138