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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

Fuel Up and Get Marathon-Ready
Whether you’re running or watching the Marathon this year, give yourself a little extra energy with a pre-race pasta ...

A Monster Deal for Opening Day
The Red Sox home opener is upon us and the team at BOKX 109 American Prime is taking it very ...

Start Your Saturday Night Out with $1 Oysters
Bivalve devotees will want to head for the 'burbs for their Saturday night fix - Bokx 109 American Prime added dollar ...

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

at BOKX 109 American Prime

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Watermelon salad with heirloom tomatoes, balsamic “caviar,” fresh burrata, fried basil and honey powder
 
at BOKX 109 American Prime
 
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.
Celeriac
1. noun More commonly known here as celery root.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
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.
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.
Fra diavlo
1. noun Dishes featuring a devilishly spicy marinara sauce.
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.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
Mâche
1. noun Dark, tangy greens used most often in salads.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
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;
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Poivre
1. noun French for "pepper."
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
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.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Spuma
1. noun Frothy sherbert.
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.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.

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