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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
 
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
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.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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