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The Basics: B&G Oysters restaurant information

B&G Oysters

550 Tremont Street
Boston, MA 02116
617-423-0550

B&G Oysters restaurant information
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B&G Oysters is a modern yet classic take on the oyster bar. Located on Tremont Street in Boston's South End, B&G Oysters has a decidedly neighborhood feel, combining polished but friendly service with fantastically fresh seafood dishes and food-friendly wines.

B&G Oysters has earned plenty of accolades over the years for its cuisine and wine program, including Boston Magazine's Best Seafood in 2007 and 2008. The subterranean spot draws energy from its open kitchen which is surrounded by a white marble bar. In warmer weather, diners enjoy drinks and more on the stone patio; a favorite outdoor dining spot in the city.

News and Events at B&G Oysters restaurant

Taste of the South End Returns
On Tuesday, March 4th, more than 40 chefs from Boston’s best restaurants will gather – and cook! – in support of ...

A Winter Shellabration
Shake off the wintry chill over food from warmer climes B&G OystersBig Shellebration Menus.

Happy Birthday, B&G
Celebrate a decade of B&G Oysters on Wednesday, September 18th at the Barbara Lynch restaurant’s Blue Party.

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550 Tremont Street, Boston, MA 02116
617-423-0550
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Dictionary
 
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Coulis
1. noun A thick puree or sauce.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Rouille
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.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.

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