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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 friend 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

Wine Madness
March Madness would be so much more fun if there were wine involved. 

Feast Your Eyes - Brasserie 28
Six delicious reasons to go to Andover - Brasserie 28 debuts on BostonChefs.

The Dining Docket
November 14th - November 20th
As usual, there's no shortage of delectable events this week. See what's on the ...

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foie gras

by Chef Matthew Morello

  • food
  • chef
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Seared foie gras with local pears, granola, rosemary cider and hibiscus
 
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chantilly
1. noun Prepared or served with whipped cream.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Comte
1. noun The French equivalent to Gruyère.
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.
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.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.