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The Basics: Kitchen restaurant information

Kitchen

560 Tremont Street
Boston, MA 02118
617-695-1250

Kitchen restaurant information
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Located on Tremont Street in the heart of Boston's historic South End, Kitchen is the third restaurant from chef Scott Herritt (also of Grotto and Marliave). Open for dinner nightly and for weekend brunch, Kitchen serves a menu plucked from the pages of vintage cookbooks – some nearly 400 years old. Diners can choose from old school dishes like lobster Thermidor or mock turtle soup (and even see when dishes debuted – dates are noted for each one). Cocktails also seem to hail from a bygone era with classic recipes served as they were originally – the Moscow Mule comes in a traditional brass mug; cask beers come in silver-plated steins.

Diners can enjoy these time-honored dishes at the ten-seat, natural ash bar overlooking the open kitchen or in the cozy dining room. Seats in the greenhouse, with its garden views, are often the first to go and, during the summer months, tables on the patio get snapped up before you can say “old timey deliciousness.”

News and Events at Kitchen restaurant

Taste of the South End Returns
On Tuesday, March 4th, more than 40 chefs from Boston’s best restaurants will gather – and cook! – in support of ...

Kitchen Launches Beringer Brunch
Kitchen launches their all-you-can-enjoy ode to British author, Guy Beringer, who’s often credited with inventing the beloved midday Sunday ...

Betty Crocker’s on the Bar
Inspired by the classic American cocktail renaissance of the 50s and 60s, chef-owner Scott Herritt has created a bar menu ...

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560 Tremont Street, Boston, MA 02118
617-695-1250
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steak tartare

by Chef Scott Herritt

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Steak tartare of beef tenderloin with tartar sauce and crispy bread
 
by Chef Scott Herritt
 
Dictionary
 
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.
Offal
1. noun The (some would say aptly named) British term for edible internal organs and extremities of animals.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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