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The Basics: Central Bistro restaurant information

Central Bistro

101 Arch Street
Boston, MA 02110

Central Bistro restaurant information
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Located in the heart of Downtown Crossing, Central Bistro is a neighborhood bistro that brings the flavors of France to the heart of Boston.

Perched on the second floor with windows overlooking Summer Street, Central Bistro is perfectly suited for just about any occasion - a quick pre-theater bite to eat, a romantic dinner or a business lunch. With its numerous private dining options, the restaurant can even accommodate corporate functions or wedding receptions.

The menu features classic French bistro dishes alongside some more modern interpretations. And in true bistro tradition, the reasonably priced cuisine is served in an elegantly outfitted dining room that somehow still feels comfortable and relaxed.

News and Events at Central Bistro restaurant

A Fashion Show with French Fare
Indulge your sartorial side and sate your craving for classic French fare – simultaneously – at Petit Robert Central on Tuesday, October ...

Get Tickets for Tropical Night
If you couldn’t get enough of the sun this weekend, spend the night in the Caribbean (virtually) at Petit ...

Downtown Summer Specials
Take respite from summer in the city with a cool cocktail deal at Petit Robert Central.


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101 Arch Street, Boston, MA 02110


by Chef Eric Bogardus

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Grilled shrimp piperade with baked Basque pepper stew, egg and grilled tiger shrimp
by Chef Eric Bogardus
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.
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
1. noun The French term for delicatessen-style items.
1. noun Crumbly, spiced pork sausage.
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.
1. noun Meat or fish stock that has been clarified.
1. noun A thick puree or sauce.
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.
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun Crescent-shaped Russian dumplings.
1. noun French for "pepper."
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
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.
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
1. noun An earthenware container, or the dish cooked therein.
1. noun A thin, crisp, French cookie.

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