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The Basics: Top of the Hub restaurant information

Top of the Hub

800 Boylston Street
Boston, MA 02199
617-536-1775

Top of the Hub restaurant information
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Boasting some of the most impressive views of the city skyline, Top of the Hub, on the fifty-second floor of the Prudential Tower, is the city’s ultimate fine dining destination. Outstanding cuisine, impeccable service, and a sophisticated ambiance have made it a longstanding favorite among locals and tourists alike. Visitors delight in seasonal dishes and local seafood in its refined club-like atmosphere. Whatever the occasion – an intimate dinner, festive celebration or just a cocktail and a change of perspective – Top of the Hub, serving dinner, lunch and Sunday brunch, fits the bill.

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800 Boylston Street, Boston, MA 02199
617-536-1775
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foie gras

by Chef Mark J. Porcaro

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Pan seared foie gras with braised cider Washington apple, and bourbon onion jam
 
by Chef Mark J. Porcaro
 
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.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chantilly
1. noun Prepared or served with whipped cream.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cioppino
1. noun The San Francisco take on bouillabaisse.
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.
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.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
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.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
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.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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