Clink
215 Charles Street
Boston, MA 02114
617-224-4004
CLINK at the Liberty Hotel (a national historic landmark that was once the storied Charles Street Jail), serves the freshest North Atlantic seafood, seasonal New England fare and delicious artisanal meats. Executive Chef Joseph Margate's creative menu, which highlights exceptional local shellfish, lobster, chowder and grilled steak, artfully marries European culinary tradition with contemporary American innovation. The dining room features vestiges of original jail cells and an open kitchen, while gold leather seats, butcher block tables and granite accents add to its contemporary style.
Nightly, the lobby bar at CLINK teems with urban dwellers and hotel guests enjoying an energetic, social environment at the heart of Boston's nightlife scene. Located within the spectacular 90-foot lobby rotunda of the hotel, the popular bar offers an answer to those searching for a reinvigorating place to gather at night. The bar menu serves tasty treats like veal sliders and addictive spicy mixed nuts, while an extensive wine and cocktails list features house-infused liquors and changes often to reflect the whimsy of the attentive bartending team.
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Joseph Margate
Chef at Clink
Fresh from his stint as a sous-chef at New York City's lauded Eleven Madison Park, Joseph Margate stepped into the Executive Chef position at The Liberty Hotel's restaurant, CLINK., bringing with him a modern French approach and a passion to support the region's local farms and fisheries.
A graduate of the California Culinary Academy in San Francisco, Margate brings with him ten years of West Coast restaurant and hotel experience and a California-inspired cooking philosophy. At San Francisco's Jardinière, Margate learned much about the fusion of California and French cuisine from the James Beard award-winning chef, Traci des Jardins. He took that knowledge with him to Seattle, where he spent three years at the W Hotel envisioning and creating menus focused on local ingredients for the hotel's Earth & Ocean restaurant, lounge, room service and banquets. Afterwards, he helped another James Beard award-winning chef, Johnathan Sundstrom, open the widely popular Seattle restaurant, Lark. As Chef de Cuisine, Margate developed an extensive small plate, ingredient-based menu using fresh foods, intense herbs and the plentiful goods of local purveyors.
At CLINK., Margate is refining a menu that showcases his classically-trained European technique coupled with the freshness of in-season American ingredients. Diners can experience his enthusiasm for "umami," the fifth taste most commonly described as the sensation of savoriness on the tongue. He also plans to cultivate a roof-top herb garden this summer.
Margate lives in Boston's Bay Village and spends his free time volunteering for small scale organic and sustainable farmers, learning the fundamentals of growing produce.
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Assiette
- 1. noun French for "assortment," as in cheeses.
- Beurre rouge
- 1. noun Beurre blanc, but with red wine instead of white.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Cannelloni
- 1. noun Large, stuffed pasta tubes baked in sauce.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- 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.
- Coulis
- 1. noun A thick puree or sauce.
- Crème anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- 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.
- En croute
- 1. noun A food that is wrapped in pastry and baked.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- 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.
- Haricot vert
- 1. noun A green string bean with French attitude.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lardons
- 1. noun Diced bacon that is blanched and fried.
- Lotte
- 1. noun Most commonly known as "monkfish." Get it filleted, because this sweet-tasting, almost lobster-textured fish is butt-ugly-looking by any name.
- Lovage
- 1. noun A celery-like vegetable.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- Pancetta
- 1. noun Cured Italian bacon.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- 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.
- Skate
- 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
- Sorrel
- 1. noun A sour, buckwheat-related herb.
- Soubise
- 1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Torchon
- 1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
- Velouté
- 1. noun A creamy white, stock-based sauce.
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