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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 meal 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

Taste of Quebec
So you like food, wine, and fun, eh?

Westin Waterfront Launches Cooking Demo Series
The Westin Boston Waterfront taps Executive Sous Chef Lucien Weavil to host the first session in their new Cooking Demo ...

Feast Your Eyes - Sauciety
Feast Your Eyes: The secret's in the sauce at Sauciety. See samples from chef Brian Anderson's summer menu.

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

Roy Darling

Executive Chef at Sauciety at The Westin Boston Waterfront

Chef Roy Darling at Sauciety at The Westin Boston Waterfront

Roy Darling, Executive Chef of The Westin Boston Waterfront, first developed a love of cooking working at a friend’s restaurant on Martha’s Vineyard. The experience working with a talented group of chefs ignited his desire to work in the kitchen and he was off.

With degrees from the Culinary Institute of America and Southern New Hampshire University under his belt, Darling joined The Westin Boston Waterfront team as the Banquet Chef. On his rise to the role of Executive Chef, he’s collaborated on all aspects of the menu at Sauciety as Chef de Cuisine; and has overseen all kitchen operations as Executive Sous Chef. It is here where he has continued to flourish and develop his culinary career.

Darling, who guides his team with passion and a desire to inspire people to do their best, enjoys using fresh local ingredients and bold flavors. He loves bringing joy to those who appreciate great tasting food and is inspired to continually satisfy and surprise everyone.

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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.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
Couscous
1. noun Granular semolina popular in North Africa.
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.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Mâche
1. noun Dark, tangy greens used most often in salads.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
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.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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