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The Basics: Grill 23 & Bar restaurant information

Grill 23 & Bar

161 Berkeley Street
Boston, MA 02116
617-542-2255

Grill 23 & Bar restaurant information
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Since opening its doors in 1983, Grill 23 & Bar has been New England's premier steak and seafood grill, renowned for its prime, all-natural, dry-aged beef exclusively from Brandt Beef, as well as its fresh, creative seafood presentations. The Back Bay restaurant has become a landmark dining spot with a dynamic menu full of classic favorites and creatively composed dishes, each reflecting the best ingredients of the region. The award-winning wine list has achieved the Wine Spectator's Best of - Award of Excellence annually since 2002 as well as many other accolades.

The 5,000-square-foot dining room preserves the original sculptured ceiling, mahogany paneling, massive, Corinthian columns and hardwood and marble floors of the historic Salada Tea Building. Unlike many steakhouses, this one is primarily warm and light with an open kitchen that allows diners front row seats for all the creative culinary action.

 

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161 Berkeley Street, Boston, MA 02116
617-542-2255
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salad

by Chef Jay Murray

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Chopped salad with dry aged beef, Berkshire blue and tomato vinaigrette
 
by Chef Jay Murray
 
Dictionary
 
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Coulis
1. noun A thick puree or sauce.
Duxelles
1. noun Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Panna cotta
1. noun Egg-less Italian custard.
Papillote
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.
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.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
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.

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