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The Basics: Brasserie Jo - Boston restaurant information

Brasserie Jo - Boston

120 Huntington Avenue
Boston, MA 02116
617-425-3240

Brasserie Jo - Boston restaurant information
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If you can't make it to Paris, Brasserie Jo at The Colonnade Boston Hotel may be the next best thing. Ok, the restaurant doesn't have a view of the Seine or the Eiffel Tower but they do have one of the city's most authentic French menus - the creative culinary vision of world-renowned Chef Jean Joho.

Join a smart, eclectic clientele from all over Boston for cocktails at this sophisticated yet friendly hot spot in the heart of the Back Bay. Sample a variety of light snacks and full meals, along with a pint of Hopla, their signature Alsace-style draft beer. From the stylish bar to the enchanting 1940s-style dining room, Brasserie Jo celebrates the cuisine and ambiance of classic French brasseries.

News and Events at Brasserie Jo - Boston restaurant

Brasserie Jo’s Tour of France
Eat your way through the Tour De France (‘cause you’re probably not going to cycle your way through) at ...

Dance in the Streets this Bastille Day
Kick your Bastille Day weekend off with a bang at the French Cultural Center’s 39th annual Bastille Day Block ...

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Inseams are inching upwards once again as Boston cookers get ready for the seventeenth annual Chefs In Shorts, coming up ...

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120 Huntington Avenue, Boston, MA 02116
617-425-3240
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charcuterie

by Chef Nicholas Calias, CEC

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Charcuterie plate
 
by Chef Nicholas Calias, CEC
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Beignet
1. noun A sweet or savory fritter from New Orleans.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Fumet
1. noun An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Galette
1. noun A round, flat cake or tart.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Paillard
1. noun A thin slice of meat, grilled or sautéed.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Poivre
1. noun French for "pepper."
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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