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The Basics: Bistro 44 restaurant information

Bistro 44

44 Middlesex Turnpike
Bedford, MA 01730
781-276-7565

Bistro 44 restaurant information
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Located at the Doubletree Hotel in the heart of Bedford, Massachusetts, Bistro 44 serves an eclectic menu melding classic French and Italian cuisine with innovative Asian, South American and Spanish touches. Incorporating the highest quality ingredients, the dishes are seasoned with herbs fresh from the restaurant’s own garden.

The warm, well-appointed dining room looks out over the expansive outdoor patio where, during warmer months, guests can enjoy live music. When the weather cools, the martini bar with its polished granite bar and glowing fireplace is the perfect spot for a pre-dinner cocktail or a light bite.

News and Events at Bistro 44 restaurant

Feast Your Eyes - Bistro 44
Feast Your Eyes: You'll find flavors from all over the world on the menu Bistro 44. Just look at ...

Summer on the Terrace at Bistro 44
Take advantage of the warm weather and dine on Bistro 44's terrace this summer - they've got a special ...

Bistro 44's Prime Rib Night
Every Wednesday night Bedford's beef loving diners can enjoy an old-school steakhouse meal at Bistro 44's Prime Rib ...

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tartare

by Chef Jayson DeMarco

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Spicy tuna tartare with avocado seaweed salad, lava salt and black sesame seed
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cioppino
1. noun The San Francisco take on bouillabaisse.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Poivre
1. noun French for "pepper."
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
Vermicelli
1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.