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The Basics: B&G Oysters restaurant information

B&G Oysters

550 Tremont street
Boston, MA 02118
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 2010
Chefs from some of the South End's top restaurants will be descending upon the Cyclorama at the Boston Center ...

B&G’s Oyster Focused Affair
On Wednesday, February 10th, gather all your beer and bivalve loving friends and head over to B&G Oysters for ...

Le Tour de Champagne
It's time to celebrate - the Tour de Champagne is coming back to Boston.

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salad

at B&G Oysters

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Fennel salad with arugula, blood orange and pine nut vinaigrette
 
 
Dictionary
 
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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Coulis
1. noun A thick puree or sauce.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Terrine
1. noun An earthenware container, or the dish cooked therein.