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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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Aka Bistro, where the menu artfully offers both French bistro cuisine and Japanese specialties including the most creative sashimi in metrowest, is not only the best restaurant in sleepy little Lincoln, MA – it is the only one!

But this sophisticated boite is well worth discovering for its covered and heated outdoor terrace, herb and sculpture gardens, sake list, pristine fish and seafood, cheese cart, and suave service. Lunch and dinner is served 7 days a week, and Aka’s Saturday and Sunday brunch perfectly sets the tone for a day at the nearby de Cordova Museum, Drumlin Farm, Walden Pond, hiking or biking.

News and Events at Aka Bistro restaurant

Dining Deals at AKA Bistro
Out in Lincoln, the team at AKA Bistro is getting a jump on Boston Restaurant Week (as it used to ...

Bastille Day at AKA Bistro
If you still have a little party left in you long after the last firework has fizzled, then break out ...

AKA Bistro’s Back in Business
Aka, the sashimi bar/French bistro, which shuttered in December due to a burst pipe and significant water damage, reopens ...

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

Chris Chung

Chef at Aka Bistro

Chef Chris Chung at Aka Bistro

Chef Chris Chung was born in Honolulu, Hawaii. He spent his formative years in Macao, China, a Portuguese colony with east and west influences. Growing up in a family of restaurateurs and hoteliers, Chung's love of cooking came naturally and Macao proved to be an ideal breeding ground for his culinary curiosity.

Trained in Hawaii, Chung worked in various Japanese restaurants before moving to Boston in 2004, when he took the position of Executive Chef at Ken Oringer's Back Bay sashimi bar, Uni. Combining his extensive résumé and personal experience in both Asian and Portuguese cuisine, Chung built an award-winning menu full of unusual ingredients and adventurous flavor combinations, elegant presentations and beautifully balanced flavors.

In 2009, Chung was named Rising Star Chef for his innovative sashimi creations. He has mastered this delicate balance through the careful combination of ingredients. One example is his spicy tuna tataki with foie gras, aji amarillo, spiced strawberries and cumin cilantro, a dish that twists Spanish and Japanese flavors with the classic techniques of working with foie gras.

After six years at Uni, Chung and his partner Christian Touche, left the Back Bay in search of greener pastures - almost literally. In spring of 2010 the duo opened Aka Bistro in Lincoln, Mass. The restaurant features both a sushi bar (where Chung will showcase 600 of his own creative recipes) and a French bistro. For both menus Chung relies on local farmers in and around Lincoln to bring fresh seasonal food to the table.

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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."
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
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.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
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.
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.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Roti
1. noun Unleavened, griddle-cooked Indian bread.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
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.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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