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The Basics: The Butcher Shop restaurant information

The Butcher Shop

552 Tremont Street
Boston, MA 02118
617-423-4800

The Butcher Shop restaurant information
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A tribute to the old world European boucheries, The Butcher Shop is both a neighborhood wine bar and a full service butcher shop. Inspired by chef-owner Barbara Lynch's travels throughout France and Italy, The Butcher Shop is the perfect place to have a glass of wine along with a small bite or to linger over a meal.

In the back of the dining room, glass-front cases are stocked with house-made links of sausages and hot dogs, jars of rich demi-glace, slabs of foie gras, and exquisitely marbled cuts of local beef along with freshly prepared dishes from the kitchen. On the butcher block is an ever-changing selection of accoutrements which might include bottles of a favorite olive oil and freshly baked loaves of bread. A butcher is on hand daily to help select the perfect cut of meat, game or poultry and to offer at home cooking tips.

News and Events at The Butcher Shop restaurant

Wine Time with Boston Wine Expo
Saturday, February 14th and Sunday, February 15th is a weekend for lovers—wine-lovers, that is—with the return of Boston ...

Harvest Fest Ushers In Autumn
Barbara Lynch and the BL Gruppo are taking the news that summer’s over pretty well by embracing the fall ...

Bone Up on Your Butchering Basics
The third Sunday of August is just around the corner and that means it’s time for another butchering demonstration ...

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552 Tremont Street, Boston, MA 02118
617-423-4800
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Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
En croute
1. noun A food that is wrapped in pastry and baked.
Flammekueche
1. noun Alsatian onion tart.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.

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