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The Basics: Kingfish Hall restaurant information

Kingfish Hall

188 South Market Building
Boston, MA 02109
617-523-8862

Kingfish Hall restaurant information
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Located in the heart of Boston’s historic Faneuil Hall, Kingfish Hall is chef and restaurateur Todd English’s critically acclaimed seafood dining concept. The extensive menu features traditional New England classics, handpicked daily selections of local shellfish, signature ceviches and fresh sushi.

The vast, two-tiered dining room is an homage to all things under-water-dwelling with mosaic tiled, fish-themed walls, and ever changing sea glass colored lighting – even the silverware has scales. In warm weather, the outdoor patio is the perfect place to enjoy a glass of wine and some exceptionally fresh seafood.

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Katherine See

Chef at Kingfish Hall

Chef Katherine See at Kingfish Hall

Chef Katherine DeWitt See brings her sharp culinary skill and comprehensive educational background to the table at Kingfish Hall, where she executes Todd English's New England cuisine with flair and sophistication.

Born in Rhinebeck, New York, See discovered at an early age that she had a deep interest and passion for agriculture and environmental issues. Upon receiving her Bachelor's degree in environmental science from Barnard College at Columbia University, See continued her educational at Tufts University of Agriculture, Food and the Environment, where she received her Master of Science Degree.

Putting her education into practice, See spent three years as an executive in a fishing conglomerate, earning a nod as a Future Leader in the Fishing Industry by the National Fisheries Institute. It was at this point that See realized that she could merge her love for agriculture with her other great passion - food.

Having always loved to cook, See enrolled in Boston University's Culinary Certificate Program, the prestigious program taught by the legendary Julia Child and a host of other highly noted local chefs.

See joined The Olive Group in 2003, working as a line cook at Todd English's flagship restaurant, Olives, in Charlestown. Impressing English at every turn, she quickly rose through the ranks to become Sous Chef.

See, who lives in Newburyport with her husband Karl, was later offered the opportunity to work for the Legal Seafoods at their Legal Test Kitchen, where she helped develop and oversee the opening of their new restaurant chain concept.

Eager to return to the Olives, in 2005 See was thrilled to accept the position of Executive Chef at Kingfish Hall, in Boston's historic Faneuil Hall, where she is, once again, proudly working as a leader in the fishing industry.

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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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
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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.
Couscous
1. noun Granular semolina popular in North Africa.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Kielbasa
1. noun Polish sausage.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Mâche
1. noun Dark, tangy greens used most often in salads.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ramp
1. noun A wild onion.
Skordalia
1. noun Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.