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The Basics: Mooo restaurant information

Mooo

15 Beacon St.
Boston, MA 02108
617-670-2515

Mooo restaurant information
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Located at the top of Beacon Hill, just a stone's throw from the State House, Mooo.... is a modern steakhouse housed within the luxurious XV Beacon Hotel. Chef-owner Jamie Mammano (whose other restaurants include Mistral, Teatro, Sorellina and L'Andana) channels his culinary creativity into the menu with modern interpretations of classic dishes for a one-of-a-kind steakhouse experience.

The menu may take its cues from the classic steakhouse but the dining room at Mooo.... shakes the boys-club mold when it comes to décor. Muted shades of sand and gray are illuminated by oversized chandeliers that cast a warm glow and create a relaxed and sophisticated atmosphere

The restaurant is open seven days a week for breakfast, lunch, dinner and brunch on Saturdays and Sundays. The private dining room, one of the city's most stylish, is tucked away downstairs and can accommodate parties ranging in size from five to seventy-five.

News and Events at Mooo restaurant

Monkey Business Abounds
From the department of news that’s almost too cute to print, Helping Hands is hosting their annual Monkey Helpers ...

Taste of Beacon Hill
Get Boston Fashion Week of to a deliciously swanky start at the Taste of Beacon Hill.

A Bubbly Dinner on Beacon Hill
Mooo…is the summer season with an effervescent dinner featuring the champagnes of famed producer, Nicolas Feuillatte, on Thursday, August ...

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15 Beacon St., Boston, MA 02108
617-670-2515
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Dictionary
 
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Frittata
1. noun An Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
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.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
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.
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.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
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.

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