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The Basics: L'Espalier restaurant information

L'Espalier

774 Boylston St.
Boston, MA 02199
617-262-3023

L'Espalier restaurant information
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Often credited with being the first independently owned restaurant to bring haute cuisine to Boston, L'Espalier opened on Boylston Street in 1978, moved to a historic Back Bay townhouse in 1982, and returned to Boylston Street in 2008 where it currently resides adjacent to the Mandarin Oriental Hotel. Throughout the relocations, the menu of sophisticated and modern New England-French cuisine, with an emphasis on artisanal and New England ingredients, continues to dazzle.

Chef-owner Frank McClelland, who purchased the restaurant in 1988, has racked up an impressive list of honors including the distinction of having been the first restaurant in New England to receive four hard-earned stars from the Boston Globe. Since 1998 L'Espalier has remained the only independent restaurant in New England to receive Five Diamonds from AAA.

News and Events at L'Espalier restaurant

Piedmont’s Best Comes to Copley
Barolo fans take notice, the remarkable wines of Bruno Giacosa are making their way to L’Espalier for an evening ...

Marathon Day Lunching at L'Espalier
L'Espalier hosts its annual Marathon Monday luncheon on Monday, April 21st.

Taste of the Back Bay is Back
See just how much deliciousness one neighborhood can hold at the 19th annual Taste of the Back Bay on Thursday ...

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774 Boylston St. , Boston, MA 02199
617-262-3023
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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.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chèvre
1. noun French for "goat," as in cheese.
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.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.

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