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The Basics: Aquitaine restaurant information


569 Tremont Street
Boston, MA 02118

Aquitaine restaurant information
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Inspired by Parisian neighborhood bistros, award-winning Aquitaine brings authentic French dining to Boston and beyond. With three bustling locations - Aquitaine Boston, Aquitaine Chestnut Hill and Aquitaine Dedham - the group of restaurants features menus that vary but universally blend comfort and sophistication with innovative, yet traditional French fare. The wine program is ambitious in both pricing and structure, with offerings from all the important French wine regions, as well as the classic big California and boutique wine houses.

The original Aquitaine, which fronts on Tremont Street in the South End, captures the essence of a modern bistro with a bustling atmosphere and décor that blends rich chocolate browns, mahogany and taupes. The dining room is lined with leather booths on one side and a long banquette and white-clothed tables on the other, offering diners a front row view of the open kitchen. French artwork, posters and mirrors decorate the space, which is both romantic and sexy.

Whether you're looking for an after work cocktail, lunch with colleagues, a romantic dinner or one of Boston's best brunches, Aquitaine is perfect for any occasion.

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569 Tremont Street, Boston, MA 02118


by Chef Seth Woods

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Chilled Rhode Island calamari a la nicoise with potato aioli, cherry tomato confit, olive crumb, haricot verts and marinated feta
by Chef Seth Woods
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
1. noun A soft, yeasty French bread enriched with butter and eggs.
1. noun A wild and nutty mushroom with a trumpet-shaped head.
1. noun Prepared or served with whipped cream.
1. noun The French term for delicatessen-style items.
1. noun Crumbly, spiced pork sausage.
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
1. noun A gherkin in France.
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun French for "pepper."
1. noun Smoky, meaty wild mushrooms.
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
1. noun Unleavened, griddle-cooked Indian bread.
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
1. noun Tiny flour-and-egg noodles or dumplings.
1. noun What they call fettuccine born in northern Italy.

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