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The Basics: Finale - Brookline restaurant information

Finale - Brookline

1306 Beacon Street
Brookline, MA 02446
617-232-3233

Finale - Brookline restaurant information
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The Finale concept was borne out of a Harvard Business School brainstorming session in 1996. Sophomore would-be entrepreneurs Paul Conforti and Kim Moore spent the next couple of years refining the idea before opening their upscale dessert-focused café near Boston’s Park Plaza hotel in 1998.

Now with three locations, Finale offers an intimate setting that has been called plush, romantic and perfect for a late-night bite after a show or an indulgent mid-afternoon break. You can also get lunch and dinner here, and there’s a full list of wines, beers, cordials and coffees. Those Harvard kids think of everything.

News and Events at Finale - Brookline restaurant

Celebrate Many Years of Making Whoopie at Finale
With a dozen Best of Boston titles under their belt, Finale makes it onto Boston Magazine's Best of Boston ...

Fruity Fun at Finale
Admit it, dessert is your favorite part of the meal - so why not just skip to the good stuff?

Dessert & Coffee Tasting at Finale
By virtue of being end-of-the-meal indulgences, coffee and espresso are often enjoyed with desserts - Finale explores this almost accidental union ...

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strawberry shortcake

at Finale - Brookline

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Buttery sugar cookie with fresh strawberries tossed in rhubarb sauce and served with Bavarian cream and fresh whipped cream
 
 
Dictionary
 
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.