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The Basics: Pigalle restaurant information

Pigalle

75 Charles Street South
Boston, MA 02116
617-423-4944

Pigalle restaurant information
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A Theater District perennial favorite, Pigalle is a seamless collaboration between chef-owner Marc Orfaly and his wife and business partner, Kerri Foley. By combining Foley’s gracious, knowledgeable hospitality with Orfaly’s confident and innovative French-influenced cuisine, they’ve created what they refer to as a “mom and pop place of a higher order.”

With Parisian, Asian and Middle Eastern elements commingling on a menu that changes regularly to reflect what's freshest at the market, it’s no wonder that Orfaly and Pigalle have piles of accolades including a James Beard Award nomination and Food & Wine’s Top Ten Chefs.

News and Events at Pigalle restaurant

Avila's Pinchos Party
Sfizi, meze, piattini, pinchos - whatever you call them, they're delicious.

James Beard Awards Semi-Finalist List is Live
The long list of nominees for this year's James Beard awards has hit the wires. Among the semi-finalists are ...

Beef: It's What's for Dinner at Pigalle
It's cold out there and it's only going to get worse so make sure you have something warm ...

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tuna martini

at Pigalle

  • food
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Tuna martini with seaweed salad, spicy crème fraiche and tobiko roe
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
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.
Cornichons
1. noun A gherkin in France.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.