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The Basics: Gaslight restaurant information


560 Harrison Avenue
Boston, MA 02118

Gaslight restaurant information
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Located on Harrison Avenue in Boston's historic South End, Gaslight Brasserie du Coin (literally, brasserie on the corner) is a classic Parisian brasserie. The subterranean restaurant, sister to Aquitaine, Union and Metropolis, serves a menu of impeccable quality and improbable value in an informal, old-world-is-new-again setting. The handcrafted zinc bar, reclaimed wood floors, mosaic tiles, beamed wood ceilings, nicotine-stained walls and antique mirrors, give Gaslight a warm, inviting feel.

Named Best Brasserie by Boston Magazine in 2008, Gaslight allows guests to choose from a mix of seats at the bar, café tables, communal tables, booths and banquets for dinner seven days a week and weekend brunch. The restaurant also boasts a wonderful heated patio offset from traffic, and free parking, which can be hard to come by in the heart of the city.

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560 Harrison Avenue, Boston, MA 02118


by Chef Seth Woods

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Charred octopus with fennel puree, radish and citrus vinaigrette
by Chef Seth Woods
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.
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
1. noun Raw fish and/or shellfish in a citrus marinade.
1. noun French for "goat," as in cheese.
1. noun Crumbly, spiced pork sausage.
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
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.
1. noun A gherkin in France.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
1. noun A classic French dish made with beef, red wine and vegetables, braised for a number of hours.
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun "Mustard" in France.
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
1. noun French for dough, paste or batter.
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
1. noun A wild onion.
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
1. noun Unleavened, griddle-cooked Indian bread.
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

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