On a recent trip to Boston, I gathered a group of friends at one of my old favorite haunts in Cambridge: Temple Bar, which is just outside of Harvard Square along Mass Avenue. Its a casually sophisticated neighborhood bistro with a great bar and I was thrilled that it hadn’t changed much since my last visit a few years ago. The venue is actually named for the urban district in Dublin popular for its shopping and nightlife, Temple Bar, which I’m also a fan of and went walking through on my recent trip to Dublin this past October.
Greg Boschetti is the chef, who began his career under Tony DiRenzia of Stone Forge Tavern, and then later worked at Cambridge’s Chez Henri, where he developed an appreciation for classic French technique under Chef Paul O’Connell.
I’ve grown so accustomed to San Francisco and Bay Area prices that I was pleased to see that the prices were reasonable. For example, Roasted Pumpkin Soup for $8, which is served with Chanterelle Mushrooms, Pepitas, Toasted Pumpkin Seed Oil and a tea smoked duck breast salad, which is served with Thyme Roasted Pear, Candied Pecans, Caramelized Bleu Cheese and Roasted Shallot-Ginger Vinaigrette for $11.
The below is Yuzu Citrus Tuna Tartar, served with Spicy Cucumber, Avocado Mousse, House-Made Pickled Ginger and Sesame Rice Crackers.
Great for groups is their Roomkaas “Double Crème” Gouda Cheese Fondue, which we ordered for the table.
They have a wide range of meat dishes as well including a Chicken Breast “Under a Brick”, Celeriac Gnocchi, Broccoli Rabe, served with Apple Cider Chicken Jus, a Pan Seared Salmon, served with Dashi Poached Potatoes, House-Cured Bacon, Spinach, Miso Butter, Petite Apple-Fennel Salad, yummy Seared Diver Sea Scallops, served with Citrus Risotto, Caramelized Brussels Sprouts and Wild Mushroom Nage.
If you want something a little more traditional, you can order their Grilled Porterhouse cut pork chop or their slow-braised boneless beef shortrib. Or, how’s this for a little different? Vermont Cheddar Stone Ground Grit Cake, Braised Greens, with Grilled Peach Tasso Piperade.
We give it a two thumbs up and cross our fingers that the quality of the food and service remain unchanged until our next visit.