The Metropolitan Club
1210 Boylston Street
Chestnut Hill, MA 02467
617-731-0600
Chestnut Hill’s newest dining destination, The Metropolitan Club and Bar, blends classic and contemporary elements for an entirely new and modern twist on the traditional steakhouse. Dark walnut paneling, roaring fireplaces and plush armchairs give the rooms a warm, clubby feel, while floating copper panels and azure glass accents behind the bar speak to modern sensibilities.
The menu pays tribute to traditional steakhouse classics, but with a creative and unique flair. An extensive wine list and an array of specialty cocktails make The Metropolitan Club a welcome addition to the Chestnut Hill restaurant community.
Soft Shell Crab Fest
For the eighth year in a row, The Metropolitan Club forsakes its meaty focus for a thirty-day-long Soft Shell Crab ...
Plenty of Passover Possibilities
This year The Metropolitan Club is offering three different ways to celebrate Passover.
The Dining Docket
February 4th – February 10th
Don’t let another week pass you by – throw some culinary fun into the mix. This ...
Todd Winer
Chef at The Metropolitan Club
Chef Todd Winer comes from humble food beginnings. Perhaps that's why he's moved by the simplicity of briny West Coast Kumomoto oysters and finds inspiration when he lays his eyes on a basket of plump, rainbow-colored heirloom tomatoes.
Winer's passion for food was first ignited during his teenage years when he began a part time job in the kitchen of an Italian bistro. The contrast between his vegetable-phobic, meat-and-potatoes upbringing and the flavorful, aromatic food being created in the small, bustling kitchen piqued his interest and he decided to learn the fundamentals of fine cooking at the New England Culinary Institute. After graduation his real culinary training began under renowned chefs including Charlie Palmer, Bobby Flay, Nancy Oakes, and Todd English.
Winer spent eight years working alongside Todd English helping to build English's restaurant empire nationally and internationally. His tenure with English proved to be a life-changing experience. He worked in various roles within English's Olive Group Restaurants. All the while developing his own culinary style. During his stint at Olives Tokyo in Japan, Winer started to take a special interest in beef, learning to recognize and prepare the highest grades of beef, a skill that would later prove to be instrumental.
After his time in Tokyo, Winer was named the Executive Chef for Kingfish Hall in Boston where his experience in Japan brought a new level of technique and presentation to this New England seafood concept. His innovative menu ideas and streamlining of kitchen operations were instrumental in the restaurant's success and did not go unnoticed. While at Kingfish Hall, Winer began to receive the recognition that he truly deserved. He was invited to participate in many of the restaurant industry's prestigious events like the International Food Festival in Bangkok, numerous Food & Wine events, James Beard House dinners, and Spinazzola dinners.
In 2006, Winer became the Executive Chef of The Metropolitan Club in Chestnut Hill, where he brings a remarkable variety of influences and styles to his new role. His taste for full-bodied flavors and eye-appealing arrangements comes from his adventures. "Some of my best ideas have come from my constant search for something new that will complete the puzzle. I search for old cookbooks; I draw inspiration from artwork and replicate the innovation of the design. I always knew I was artistic but it wasn't until I tried food as my medium that I knew I'd found my niche."
As Winer continues to develop his own menus and create signature dishes at The Metropolitan Club guests will see the imprint of his culinary journey on the plate - a unique combination of fearlessness and respect for tradition. His food, although classic, is enhanced by his sophisticated, well-traveled palate.
- 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.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Comte
- 1. noun The French equivalent to Gruyère.
- 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.
- Consommé
- 1. noun Meat or fish stock that has been clarified.
- Coulis
- 1. noun A thick puree or sauce.
- Ganache
- 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
- Gourmand
- 1. noun A person who appreciates eating and drinking, sometimes to excess.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Jicama
- 1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Egg-less Italian custard.
- 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.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Piperade
- 1. noun A Basque dish based on tomatoes and sweet green peppers.
- Poivre
- 1. noun French for "pepper."
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Saltimbocca
- 1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
- Shumai
- 1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Velouté
- 1. noun A creamy white, stock-based sauce.
- Vermicelli
- 1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.
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