A Joyous Return Visit to Temple Bar on Cambridge’s Mass Ave…


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.


Renee Blodgett
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.

She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.

Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.

Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
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