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Artisan Bistro

10 Avery Street
Boston, MA 02111
617-574-7176

Artisan Bistro restaurant information
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Much of what makes Artisan Bistro appealing is its ability to please Boston locals, the stream of visitors enjoying performances in the Theater District and business executives from the Financial District meeting for breakfast, lunch or dinner.

Artisan Bistro is a modern American bistro where guests can mingle after work and post-theater over cocktails while enjoying approachable artisanal cooking and daily specials. As for the food, it's aimed squarely at offering fresh local and seasonal dishes using native ingredients as well as uniquely-sourced products with subtle bistro influences. The cocktail menu includes local favorites, specialty drinks and numerous microbrews. The mood at the bar, like the restaurant itself, is lively and inviting, yet relaxed and casual.

A bar and late evening menu are both featured as well.

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10 Avery Street, Boston, MA 02111
617-574-7176
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hake

at Artisan Bistro

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Pan-roasted hake with potato puree, wild ramps, arugula, tomato, artichokes and preserved lemon vinaigrette
 
at Artisan Bistro
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Charcuterie
1. noun The French term for delicatessen-style items.
Chèvre
1. noun French for "goat," as in cheese.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Haricot vert
1. noun A green string bean with French attitude.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Pancetta
1. noun Cured Italian bacon.
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.
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.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

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