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The Basics: Sorellina restaurant information

Sorellina

One Huntington Ave.
Boston, MA 02116
617-412-4600

Sorellina restaurant information
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Sorellina, sister restaurant to chef-owner Jamie Mammano's Mistral, Teatro, Mooo.... and L'Andana, offers an intense look at regional Italian cuisine from their spot right in the heart of Copley Square. The contemporary menu is complemented by a wine list that focuses on some hidden gems as well as international selections, creating a unique opportunity to explore.

Though Sorellina's front windows provide a view of some of Boston's most historic landmarks - Trinity Church and the John Hancock Tower - the dining room is all modern sophistication. A study in black, white and gray, the room boasts elegant floor-to-ceiling windows and a back-lit wall mural, which combine to create a comfortable and stylish space in which to enjoy dinner any night of the week.

 

News and Events at Sorellina restaurant

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

The Columbus Group Supports The One Fund
On Wednesday, May 1st help the Columbus Group help The One Fund by dining out at any of their five ...

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

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hamachi

at Sorellina

  • food
  • chef
  • info
Crudo yellowtail hamachi with blood orange, piquillo and chili aioli
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cavatelli
1. noun Small pasta shells with wavy edges.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Papillote
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Suet
1. noun The harder fat near the kidneys and loins in beef and mutton.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Vitello tonnato
1. noun An Italian classic of cold, thinly sliced, roasted veal (vitello) with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil.