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The Basics: Blu Restaurant restaurant information

Blu Restaurant

4 Avery Street
Boston, MA 02111
617-375-8550

Blu Restaurant restaurant information
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Consistently recognized for its spectacular cuisine, classic service and outstanding wine list, Blu Restaurant at the Sports Club LA features seasonal menus built on simple flavors and classic European techniques.

Delicately perched 100 feet above street level, the casual café area allows for simple, informal snacking pre- or post-workout. The open, airy bar morphs from bustling morning café to causal business lunch spot to a vibrant after-work watering hole. The dining room, with its two-story, floor-to-ceiling windows, is the real scene stealer with a bird’s eye view of the Downtown Crossing’s bustling Washington Street.

News and Events at Blu Restaurant restaurant

A Tuscan Evening with blu
Boston Uncorked and the Sports Club LA are closing out summer the way it was meant to be - with an ...

A Bargain for Every Day of the Week from Blu
These days, there's a reason to make for the bar at Blu any day of the week.

Blu: Back on BostonChefs.com
After a hiatus and a bit of a regrouping, Blu Restaurant is back on BostonChefs.com.

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chicken

by Chef Kathleen Smith

  • food
  • chef
  • info
Pan-roasted chicken breast with roasted artichoke risotto, spinach and truffle vinaigrette
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Coulis
1. noun A thick puree or sauce.
Couscous
1. noun Granular semolina popular in North Africa.
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.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
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.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
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.
Tamale
1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.