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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Stephen Coe
Chef at BOKX 109 American Prime
A Massachusetts native now with over 20 years of restaurant industry experience, Stephen Coe was born into the culinary world. He was filling doughnuts at his grandfather’s shop by the age of eight. His passion was quickly realized and he was soon competing on the junior culinary circuit with some of the nation’s most talented prospects. Coe’s dedication and finesse landed him at the elite Johnson & Wales University in Providence, Rhode Island and by 2000, he had graduated with a Bachelors Degree in Culinary Arts, Pastry Arts and Nutrition and an Associates Degree in Culinary Arts and Business Management for Hotel Restaurants.
Upon graduating, Coe brought his near-perfect GPA to The Country Club in Brookline where he delved further into his budding career doubling as the banquet sous chef and a la carte chef de cuisine. After four years, Coe assumed the position of pastry chef and sous chef at the seasonal five-star, five-diamond Topper’s at the Wauwinet on Nantucket, a Relais Chateau Luxury Resort. During the off season, Coe was employed as private chef for The Chef’s Table in Pembroke, where he was responsible for a myriad of tasks including menu development, servicing a celebrity clientele and business administration.
In 2008, Coe first became part of the award winning steakhouse, BOKX 109 American Prime at Hotel Indigo, as the sous chef where he was an integral part of the seasonal menu development and nightly execution. Coe left BOKX 109 American Prime to open a 22 acre non-profit training and research bee farm, Hollow Tree Farm in Plymouth. Coe has also held executive chef positions at Alba in Quincy and Patrizia’s Trattoria in Plymouth. Just prior to returning to BOKX 109 American Prime as executive chef in August of 2012, Coe took the food truck world by storm serving as a consultant for Food Truck Nation. Coe was responsible for conceptualizing and overseeing four trucks and three culinary concepts including Italian Street Food, Lobsta Love and two Grilled Cheese Nations.
To date, Coe has worked proudly in 143 restaurant lines and credits stints in France and California as major inspirations for his aggressive style of cooking and his intricate technique. At BOKX 109 American Prime, Coe executes dishes that utilize the best quality ingredients and flavors in this steakhouse atmosphere, specializing in surf, turf and farm-fresh fare.
Stephen Coe currently resides in Plymouth, with his wife and their children.
- 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.
- Celeriac
- 1. noun More commonly known here as celery root.
- 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.
- Coulis
- 1. noun A thick puree or sauce.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- 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.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- 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.
- 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.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- 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.
- 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.
- 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.
- Tuile
- 1. noun A thin, crisp, French cookie.
- Velouté
- 1. noun A creamy white, stock-based sauce.
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