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The Basics: Abby Park restaurant information

Abby Park

550 Adams Street
Milton, MA 02186
617-696-8700

Abby Park restaurant information
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Located at East Milton Square, Abby Park specializes in modern American cuisine. The menu features the best in local, natural and organic products - Pat Woodbury clams from Wellfleet, tomatoes from City Growers in Dorchester and dairy from Thatcher Farm in Milton. Mediterranean and European influences infuse comfort classic dishes with a bit of worldliness, making the fare fun yet familiar.

The first restaurant in Milton with a full bar since the 1800's, Abby Park is the perfect location for special events or spontaneous gathering. The lively bar features daily specials and specialty cocktails; the stylish dining room is ideal for date night or family dinner; and the Adams Room can comfortably accommodate private functions for up to thirty five.

News and Events at Abby Park restaurant

Friends with Benefits Gala
The upcoming Friends with Benefits Gala, scheduled for Thursday, April 25th, will be donating half of the event proceeds to ...

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

Abby Park Celebrates St. Patrick with Bushmills
Abby Park and Bushmills team up for pre-St. Patrick’s Day dinner on Thursday, March 14th.

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tartare

by Chef Tony DeRienzo

  • food
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Tuna tartare with pineapple, miso radish, scallion and sesame
 
 
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.
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chèvre
1. noun French for "goat," as in cheese.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
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."
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Terrine
1. noun An earthenware container, or the dish cooked therein.