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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.

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

by Chef Gordon Hamersley

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Grilled sardines with preserved lemon and watercress
 
by Chef Gordon Hamersley
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Daube
1. noun A classic French dish made with beef, red wine and vegetables, braised for a number of hours.
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.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Skordalia
1. noun Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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