Pigalle
75 Charles Street South
Boston, MA 02116
617-423-4944
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.
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Pigalle Pulling Up Stakes
Chef Marc Orfaly’s award-winning French Bistro, Pigalle, will be closing its doors in a few short weeks and reopening ...
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Tremont Street. Washington Street. Harrison Avenue. These city streets are home to some of the Boston’s top restaurants – and ...
Marc Orfaly
Chef at Pigalle
Chef Marc Orfaly is the kind of unassuming guy with whom you can have a beer and watch Monday Night Football. He enjoys playing drums and has a reputation for knowing how to have a good time. He doesn't seem like the kind of guy who expertly poaches a silken cod and enjoys picking out china, but he is. He is also one of Food & Wine's Ten Best New Chefs 2004, and Chef and Co-Owner of the well-regarded Pigalle and his newest venture Marco Cucina Romana.
Orfaly, who has been impressing patrons and food critics with his French-driven, internationally influenced cuisine since Pigalle opened in 2000, can be found in the kitchen pressing terrines of duck confit and foie gras and soaking prunes in armagnac. If he's not in Pigalle's Theater District kitchen preparing cassoulets as rich and authentic as that of any chef in Toulouse, he's in the kitchen at Marco in Boston's historic North End. Marco's menu, built on a foundation of simple, fresh pastas and antipasti with a healthy dose of grilled meat, fish and poultry, features the cosmopolitan cuisine of Rome while paying homage to its many regional influences.
For Orfaly, cooking was originally a simple means to an end. A musician from his adolescence, Orfaly became a short order cook as a teen to pay for his drum equipment. By the end of high school, however, he was still cooking and his interest in the drums was waning. He developed alongside Chefs Todd English and Barbara Lynch in Boston and Joachim Splichal and Nancy Silverton in Los Angeles.
He eventually fell in love with and married Boston native Foley, a terrifically talented dining room manager and partner. "My dream was to have a small mom-and-pop kind of place with really good food, great service, and reasonable prices," Orfaly says. His restaurant emulates his personality: unpretentious at first glance, interesting and complex as you get to know it.
- 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.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- 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.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Panna cotta
- 1. noun Egg-less Italian custard.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- 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.
- 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.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
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