BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Locke-Ober restaurant information

Locke-Ober

3 Winter Place
Boston, MA 02108
617-542-1340

Locke-Ober restaurant information
Share Locke-Ober share on LinkedIn share on Twitter share on Facebook

To get a sense of the long and storied history surrounding Locke-Ober, consider that the Ward Eight cocktail was invented by a bartender there in 1898 – 23 years after the restaurant opened.

The Victorian décor hasn’t changed much since those days, and neither has Locke-Ober’s reputation for classic continental cuisine served in a refined setting. While preserving its longstanding tradition, chef Lydia Shire, who purchased the restaurant with restaurateur Paul Licari in 2001, has added her creative genius to the menu. The balance of tradition and innovation keep the restaurant current.

News and Events at Locke-Ober restaurant

Feast Your Eyes - Locke Ober
Feast Your Eyes: Walking the line between tradition and innovation: Locke-Ober, one of the country's oldest restaurants.

Celebrity Chef Series at the Summer Shack Hingham
When you've got as much culinary clout as Jasper White, you can pull together a pretty spectacular line-up of ...

A Cochon 555 Three-Peat
Congrats to Farmstead's Matt Jennings who took the title of Prince of Pork for the third time at yesterday ...

next

gazpacho

at Locke-Ober

  • food
  • chef
  • info
Chilled mint gazpacho with cracked pepper aioli
 
 
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.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Poivre
1. noun French for "pepper."
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Somen
1. noun Thin, beige wheat noodles.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.