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The Basics: Turner Fisheries restaurant information

Turner Fisheries

10 Huntington Avenue
Boston, MA 02116
617-424-7425

Turner Fisheries restaurant information
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After a multi-million dollar facelift, Turner Fisheries in historic and posh Back Bay is back with a whole new attitude. Floor to ceiling windows overlooking Copley Square, mahogany paneling, Terrazzo Italian tile and three luxe private dining rooms make it the perfect spot for Westin guests and Copley Place shoppers alike.

But don’t let the re-do fool you, the focus at Turner Fisheries is still firmly on the fish. Innovative menus highlight local seafood and produce with clean, elegant flavors and presentation. Award-winning chowder and oyster flights are not to be missed.

News and Events at Turner Fisheries restaurant

The Dining Docket
March 26th - April 1st
Get your fill of fun food fetes this week. We've got plenty of options to ...

Feast Your Eyes- Turner Fisheries
Two chefs. Six dishes. Check out the seafood-laden new dishes from chefs Chris Masco and Armand Toutaint and at Turner ...

The Dining Docket
March 5th - March 11th
There is no shortage of fantastic food fetes to get you through the week. Check out ...

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salad

by Chef Armand Toutaint

  • food
  • chef
  • info
Garden salad of assorted winter beets, organic micro greens and vine-ripened tomatoes
 
 
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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Coulis
1. noun A thick puree or sauce.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Limoncello
1. noun Lemon liqueur.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Panna cotta
1. noun Egg-less Italian custard.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.