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The Basics: Hamersley's Bistro restaurant information

Hamersley's Bistro

553 Tremont Street
Boston, MA 02116
617-423-2700

Hamersley's Bistro restaurant information
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Some things have changed since Hamersley’s opened, originally a few doors down the road on Tremont, in 1987. They now have fancier digs with more seating, a private dining room, and a brick patio for casual outdoor eating. The most important things, though, have stayed the same.

The French-American bistro menu is still award-winning. They still make gracious hospitality their first priority. They’re still the friendly place that welcomes walk-in diners. And you’ll still see chef-owner Gordon Hamersley most nights, sporting his trademark baseball cap, cooking up a storm in the open kitchen.

News and Events at Hamersley's Bistro restaurant

All for One
The city’s top culinary talent have banded together in support of The One Fund, donating a percent of their ...

Chocolate Madness
Pastry chefs, chocolatiers, confectioners, bakers and makers of sweets come together at the Cyclorama for a full-on cocoa fest at ...

FoBH’s Beyond Shelter Benefit
The Beyond Shelter Benefit returns to the House of Blues on Thursday, May 2nd for the 26th year running.

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sardines

by Chef Gordon Hamersley

  • food
  • chef
  • info
Grilled sardines with preserved lemon and watercress
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chantilly
1. noun Prepared or served with whipped cream.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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 fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Gougere
1. noun A cheese-flavored choux pastry.
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.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
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.
Tuile
1. noun A thin, crisp, French cookie.