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Jody Adams describes her food as "intensely flavored, honest and straight-forward, with respect for tradition, seasons, and fresh local ingredients." Her commitment to the regional food of France, Italy and Spain is evident in such dishes as her Soupe de poissons - Provençal fisherman's soup with rouille, Gruyère and basil oil; Grilled Wellfleet clams with garlic bread; Slow roasted Long Island duck with braised escarole, roasted fingerling potatoes and Sicilian green olives; and Tuscan style sirloin steak with sliced portabella mushroom and arugula salad, shaved Parmigiano-Reggiano and truffle oil. Jody's award for the Best Chef of the Northeast from the James Beard Foundation as well as recognition from publications such as Bon Appetit, Esquire, Food & Wine, and the Boston Globe have brought her national acclaim. Esquire's John Mariani says Jody Adams is a "chef whose every dish seems so carefully thought out as to provide the ultimate degree of sensual delectation." Jody Adams is known for her use of locally grown fruits and vegetables. "There's never a season when the cooking of Jody Adams isn't wildly appealing," says Bon Appetit. Jody Adams, with restaurateurs and partners Michela Larson and Karen Haskell, operate Rialto where superior food and service are offered without pretense. More than 100 wines are featured on a sizeable list which includes wines from four countries - Spain, Italy, France and the United States. Dinner is served nightly and available by reservation. |
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phone: hours: price range: the bar: dress: parking: private dining & private luncheons: partners: opened: |