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The Basics: Aka Bistro restaurant information

Aka Bistro

145 Lincoln Road
Lincoln, MA 01773
781-259-9920

Aka Bistro restaurant information
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Clio alums Christian Touche and Chris Chung team up and head for the outskirts of town to create Aka Bistro, where French and Japanese cuisines come together. But this is no fusion joint - the Lincoln restaurant features two distinct menus - one full of authentic Provençal fare and the other innovative Japanese sashimi. The common culinary thread between the two halves is a reliance on fresh, seasonal and locally grown ingredients whenever possible.

Open for both lunch and dinner, Aka Bistro brings a citified dining experience to the suburbs - keeping all the style and sophistication but losing the big city price tag. The restaurant also serves weekend brunch and offers take-out for weary commuters, whether their driving by or hopping off the Commuter Rail at the Lincoln Station Depot. Once the warm weather hits, they have an expansive outdoor terrace that's an ideal spot to spend a summer evening.

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suzuki

by Chef Chris Chung

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Suzuki with mango kosho puree, umeboshi and shiso seasoning
 
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Aubergine
1. noun French for "eggplant."
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
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.
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.
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.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Legumes
1. noun Edible seed pods that split along two sutures, and/or the seeds themselves.
Loup
1. noun European bass.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Poivre
1. noun French for "pepper."
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
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.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.