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The Basics: Bravo restaurant information

Bravo

Museum of Fine Arts, Boston
465 Huntington Ave.
Boston, MA 02115
617-369-3474

Bravo restaurant information
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Attracting an assortment of food lovers and art aficionados, Bravo presents an eclectic menu of seasonally inspired, artfully prepared cuisine marked with an emphasis on sustainable, local ingredients and inventive foods and cocktails. The sophisticated dining experience at Bravo is enhanced by impeccable service, a casual-contemporary atmosphere and an award-winning wine list. The space also includes an outdoor terrace, which can be used seasonally for al fresco dining.

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Bravo

Museum of Fine Arts, Boston, 465 Huntington Ave., Boston, MA 02115

brunch
  • Sun, Sat: 11:30 AM - 3:00 PM
lunch
  • Mon-Fri: 11:30 AM - 3:00 PM
dinner
  • Wed-Fri: 5:30 PM - 8:30 PM
  • phone 617-369-3474
  • reservations recommended
  • parking on-site lot
  • valet no
  • accessibility full
  • capacity: 100
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-369-3474

website

 
 
Dictionary
 
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.
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.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panna cotta
1. noun Egg-less Italian custard.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tuile
1. noun A thin, crisp, French cookie.