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The Basics: Sel de la Terre Natick restaurant information

Sel de la Terre Natick

1245 Worcester Street
Natick, MA 01760
508-650-1800

Sel de la Terre Natick restaurant information
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Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, partners with his longtime sous chef Geoff Gardner to bring the rustic cuisine of Provence to Boston diners. Sel de la Terre, which translates as "salt of the earth", celebrates the simplicity, warmth and tradition of the beloved region of Southern France. Sun washed hues and heady scents will transport you the moment you walk in the door.

Located between Neiman Marcus and Nordstrom, Sel de la Terre Natick is situated within The Natick Collection, a newly constructed upscale shopping destination west of Boston.

News and Events at Sel de la Terre Natick restaurant

Tapas Get the Provencal Treatment
Drop by Sel de la Terre Natick for some tasty après work nibbles, Provencal-style.

Summery Wine Tuesdays at Sel de la Terre Natick
Taking their cue from their citified siblings, Sel de la Terre's Natick welcomes guests to join them for their ...

Learning, Cooking and Brunching at SDLT
Don't waste your precious Saturday mornings sleeping away the day when Sel de la Terre is offering you the ...

Sel de la Terre Natick

1245 Worcester Street, Natick, MA 01760

brunch
  • Sun, Sat: 11:00 AM - 4:00 PM
lunch
  • Mon-Fri: 11:00 AM - 4:00 PM
dinner
  • Sun, Mon: 4:00 PM - 9:00 PM
  • Tue-Sat: 4:00 PM - 10:00 PM
  • phone 508-650-1800
  • reservations recommended
  • parking on-site lot
  • valet yes
  • accessibility full
  • capacity: 160
  • credit cards
  • food
  • chef
  • info
OpenTable.com

508-650-1800

website

 
 
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.
Ancho chile
1. noun The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
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.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
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.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.