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The Basics: Gargoyles on the Square restaurant information

Gargoyles on the Square

219 Elm Street
Somerville, MA 02144
617-776-5300

Gargoyles on the Square restaurant information
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Gargoyles on the Square, located in Somerville’s recently revitalized Davis Square, offers creative, award-wining American cuisine with French influences sans the pretentious prices.

The delightful, somewhat upscale neighborhood establishment has evolved into one of Boston’s top restaurants without losing is local flair – which explains the “Best Neighborhood Restaurant” awards it receives annually. With its floor-to-ceiling windows overlooking Elm Street in the lounge and its quiet, velvet-curtained, candlelit dining room, the beautiful restaurant is funky, relaxed and fun.

News and Events at Gargoyles on the Square restaurant

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Sixth Annual Flavors of Fall
Tickets are still available for the Sixth Annual Flavors of Fall, scheduled for Monday, November 9th. 

Gargoyle's Harpoon Halloween Bash
Gargoyles teams up with Harpoon again this year to host their annual Halloween bash.

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bone marrow

at Gargoyles on the Square

  • food
  • chef
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Roasted Brandt bone marrow with honey mustard ricotta, pickled tomatoes, pear bruschetta and elderflower raisins
 
 
Dictionary
 
Celeriac
1. noun More commonly known here as celery root.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
Velouté
1. noun A creamy white, stock-based sauce.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.