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The Basics: BOKX 109 American Prime restaurant information

BOKX 109 American Prime

399 Grove Street
Newton, MA 02462
617-454-3399

BOKX 109 American Prime restaurant information
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On entering BOKX 109 American Prime guests may forget they're in Newton - the clean-lined dining room with its leather banquettes and elegant wood paneling feels too urbane to be suburban.

But BOKX 109 is where it's at with cool music, an open kitchen (complete with an eight seat chef's table), three private dining rooms and poolside outdoor dining during the warmer months. The modern American style cuisine paired with one of the most extensive wine lists in the area creates an experience that is "predictably sensational" every time. BOKX 109 American Prime is a performance in dining.

 

News and Events at BOKX 109 American Prime restaurant

Boston Marathon with Bokx 109
The team at Bokx 109 takes race prep to the next level, transforming itself into a runner’s haven for ...

Gals Night Out at BOKX 109
Get your girls together for a night of food, wine and fun at BOKX 109 American Prime.

Spring Seasonings Celebrates the Suburbs
Take a bite out of Newton and Needham at the upcoming Spring Seasonings tasting event on Monday, April 13th. 

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399 Grove Street, Newton, MA 02462
617-454-3399
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salmon

by Chef Israel Medina

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Salmon with spring vegetable ragout, pistachio crust and chocolate mint vinaigrette
 
by Chef Israel Medina
 
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.
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Cavatelli
1. noun Small pasta shells with wavy edges.
Celeriac
1. noun More commonly known here as celery root.
Chorizo
1. noun Crumbly, spiced pork sausage.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Compote
1. noun Slow-cooked fruit in syrup.
Concassé
1. noun A coarsely chopped or ground mix.
Consommé
1. noun Meat or fish stock that has been clarified.
Coulis
1. noun A thick puree or sauce.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Guajillo
1. noun A shiny red, very hot chile.
Infuse
1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
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.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
Velouté
1. noun A creamy white, stock-based sauce.

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