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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

A Busy Month at Brasserie 28
Brasserie 28’s trio of chefs, led by chef-owner Matthew Morello, has turned their upcoming appearance at the Ellie Fund ...

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 ...

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Michael Sherman

Chef at Brasserie 28

Chef Michael Sherman at Brasserie 28

Massachusetts native, Michael Sherman, grew up with a love for food and a certain fascination with the restaurant industry. After graduating high school, he headed for North Shore Community College where he studied culinary arts and was taught the basics of French cuisine. During this time he discovered his passion for cooking and all things food.

Sherman's first job in the industry was at the Georgetown Club, where he worked his way up from preparing food for private parties to becoming the chef tournant. He then took a job working with Chef Matthew Morello, at the Andover Inn Brasserie, located on the campus of Phillips Academy Andover. Working on a menu that changed daily helped him develop healthy respect for fresh, local and seasonal ingredients.

After leaving the Andover Inn with a developed and much more refined cooking style, Sherman decided to take his talents to Harvest in Cambridge. Working alongside Chef Mary Dumont, he was given the opportunity to work with the highest quality ingredients and gain a knowledge and appreciation for them.

While working in Cambridge, he collaborated with chef-owner Matthew Morello on Brasserie 28 in Andover, which opened in June of 2010. As Chef de Cuisine of the contemporary French restaurant, Sherman brings all his knowledge and passion for food to the menu, giving patrons a local and seasonal experience. After being open just over one year, Brasserie 28 has earned critical acclaim and numerous awards, not only for its food but its extensive wine program as well.

As a young chef, Sherman has been determined to go into work every day better and more knowledgeable than the day before. Always reinventing himself and creating new dishes, he is determined to offer a menu that relies solely on the highest quality seasonal ingredients.

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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.
Assiette
1. noun French for "assortment," as in cheeses.
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.
Guajillo
1. noun A shiny red, very hot chile.
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.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
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.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.