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The Basics: Bravo restaurant information

Bravo

465 Huntington Ave.
Boston, MA 02115
617-369-3474

Bravo restaurant information
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Nestled among the masters of art and design in the galleries, Bravo at the Museum of Fine Arts, stirs the senses with its culinary artistry – seasonally-inspired, progressive American cuisine. The sophisticated dining experience is made complete by impeccable service and an extensive wine list filled with signature offerings some hidden gem wineries and distilleries from all over the world.

Bravo itself is a work of art, with bold colors and clean lines created by famed restaurant designed Peter Neimitz. The inviting warm ambiance complements a rotating selection of some of the museums modern and contemporary masterpieces.

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salad

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Fava bean salad with Easter egg radishes, frisée and aged parmesan
 
 
Dictionary
 
Cabrales
1. noun A noted Spanish blue cheese.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.