BOKX 109 American Prime
399 Grove Street
Newton, MA 02462
617-454-3399
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.
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Evan Percoco
Chef at BOKX 109 American Prime
As a graduate of the Culinary Institute of America, the country's premier culinary learning laboratory, Executive Chef Evan Percoco has forged a career based on a bold, creative approach to American cuisine and the great range the best in his craft require.
He has dazzled the palates of presidents, royalty and rockstars, each receiving the type of personal attention that has become his trademark. It is this element that led to his selection as Resident Chef of Saudi Arabian Prince Khalid Al-Faisal at the consul's estate in Washington D.C., and Executive Chef at the Hard Rock Hotel in Orlando, catering to Rock & Roll royalty.
It was during his run at the Mayflower Hotel in Washington D.C., where he met Lou Carrier. The two formed a creative partnership that led to some of the most successful food and beverage concepts at the Mayflower, Loews Hotels and Hard Rock Hotels. Evan recalls, "When Lou called to say there was an opportunity to work together again doing something 'very different' in Boston, I was all over it!" The result: BOKX 109 American Prime.
- 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.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- 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.
- 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.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- 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.
- 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.
- 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 Italian egg custard.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- 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.
- 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.
- 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.
- Yuzu
- 1. noun A tangy citrus fruit with flavorful rind.
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