BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Bravo restaurant information

Bravo

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

Bravo restaurant information
Share Bravo share on LinkedIn share on Twitter share on Facebook

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 designer Peter Neimitz. The inviting warm ambiance complements a rotating selection of some of the museums modern and contemporary masterpieces.

News and Events at Bravo restaurant

The Dining Docket
November 28th - December 4th
Baby, its cold outside. OK, maybe it's not too cold out today, but who knows ...

Upcoming MFA First Fridays
On the first Friday of the month, art enthusiasts and stylish socializers flock to the Museum of Fine Arts for ...

Picture Perfect Food Photos from Bravo
After chef Jacqueline Kelly's final performance in the kitchen, interim chef Patrick Gilmartin steps into the spotlight with six ...

next

charcuterie

by Chef Tim Partridge

  • food
  • chef
  • info
Charcuterie of the day with baguette, cornichon and pickled vegetables
 
 
Dictionary
 
Agrodolce
1. noun Italian sweet and sour sauce.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Cabrales
1. noun A noted Spanish blue cheese.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Concassé
1. noun A coarsely chopped or ground mix.
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.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
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.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
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.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tuile
1. noun A thin, crisp, French cookie.