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The Basics: Ashmont Grill restaurant information

Ashmont Grill

555 Talbot Avenue
Dorchester, MA 02124
617-825-4300

Ashmont Grill restaurant information
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Brought to fruition by more than thirty local inventors and innovative municipal funding, Chris Douglass’ Ashmont Grill is so vastly different from its sister restaurant, venerable South End veteran, Icarus, it’s hard to believe the two are siblings. The casual, modern bistro, which boasts two outdoor patios in its speedily gentrifying section of Dorchester, serves upscale comfort food for dinner and weekend brunch.

In keeping with Douglass’ long-standing commitment to sustainability, the seasonally changing menu at Ashmont Grill is chock full of the locally caught, raised or grown seafood, meats and produce.

News and Events at Ashmont Grill restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Chris Douglass Returns to Ashmont Grill
Chef-owner Chris Douglass is back on the line at Ashmont Grill.

Boston Wine Expo Returns for a 19th Season
On Saturday, January 23rd and Sunday, January 24th oenophiles can make their way to the Seaport World Trade Center for ...

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duck confit

at Ashmont Grill

  • food
  • chef
  • info
Duck confit with frisee, grapes and Concord grape syrup
 
 
Dictionary
 
Aïoli
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.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Confit
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.
Couscous
1. noun Granular semolina popular in North Africa.
Cremini
1. noun Young portobello mushrooms.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Pancetta
1. noun Cured Italian bacon.
Ponzu sauce
1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Sorrel
1. noun A sour, buckwheat-related herb.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.