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The Basics: Sauciety at The Westin Boston Waterfront restaurant information

Sauciety at The Westin Boston Waterfront

425 Summer Street
Boston, MA 02210
617-532-4670

Sauciety at The Westin Boston Waterfront restaurant information
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A modern American grill on Boston's burgeoning Waterfront, Sauciety at the Boston Westin Waterfront starts with a menu of simply prepared, high-quality regional cuisine and adds to it a unique and fun (not to mention tasty) little twist - a wide variety of flavorful sauces, spreads, dips and chutneys that allow you to customize each course. With fifteen sauces organized by flavor profile (from mild to bold to spicy) there's something to please every palate.

The casually elegant dining room is a comfortable space to enjoy a meal - whether it's a quick burger at the bar or an elaborate dinner for two. Diners, whether they're in the midst of a busy business day at the nearby courthouse or convention center, or on their way to the Institute of Contemporary Art for a leisurely afternoon will feel at ease dressed up or dressed down.

News and Events at Sauciety at The Westin Boston Waterfront restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Lunchtime at Sauciety
With a new chef de cuisine and slightly scaled back hours, Sauciety at the Westin Waterfront focuses on lunch in ...

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pear salad

at Sauciety at The Westin Boston Waterfront

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Bosc pear salad with arugula, frisée, toasted walnuts, goat cheese and citrus vinaigrette
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chayote
1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Empanada
1. noun Savory or sweet turnover.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Pepitas
1. noun Edible pumpkin seeds.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Queso
1. noun Spanish for cheese.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Spuma
1. noun Frothy sherbert.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Terrine
1. noun An earthenware container, or the dish cooked therein.