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The Basics: Brasserie 28 restaurant information

Brasserie 28

2 Elm Square
Andover, MA 01810
978-470-2228

Brasserie 28 restaurant information
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A contemporary European-style restaurant and lounge located in historic downtown Andover, Brasserie 28 sets itself apart from most neighborhood restaurants with a stylish yet comfortable vibe and a menu of fresh, local an innovative cuisine.

Split into three sections - a bar, lounge and restaurant - Brasserie 28 has the ideal spot for any kind of outing from drinks with friends to an intimate dinner for two.

To complement the frequently-changing menu, the restaurant serves an array of seasonal cocktails and microbrews as well as 35 wines by the glass & 67 by the bottle. Wines by the glass are poured by the state-of-the art Napa technology wine system that allows each glass of wine to be the freshest every pour.

News and Events at Brasserie 28 restaurant

Drink Pink and Do Good
The folks at Brasserie 28 are all about giving these days.

And the Award Goes to…
This year BostonChefs.com is teaming up with The Ellie Fund to throw the 17th Annual Oscar Experience Boston – the ...

Beaujolais Neighborhood Social
One holiday down. Breathe a sigh of relief and drink some Beaujolais at Brasserie 28’s Neighborhood Social.

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prawns

by Chef Matthew Morello

  • food
  • chef
  • info
Caledonia prawns with black garlic, farrow and parsley
 
 
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.
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Comte
1. noun The French equivalent to Gruyère.
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.
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.
Panna cotta
1. noun Egg-less Italian custard.
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.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.