Church
69 Kilmarnock Street
Boston, MA 02215
617-236-7600
Just a few blocks from Fenway Park, Church Restaurant & Nightclub is like a two-for-one special - a casual American bistro on one side and a live music venue on the other. Born from a love of good music, great food and creative drinks, the restaurant serves a contemporary menu of creative comfort food for lunch, dinner and Sunday brunch. An eclectic wine list covers almost every region of the world, and The Seven Deadly Sins cocktail list features drinks to suit your palate and your particular vice.
The restaurant's modern take on a gothic theme includes commissioned pieces from local artists - stained glass windows, hand-poured flagstone floors and edgy local photography. During the warm summer months, saints and sinners congregate on the outdoor patio for dinner and drinks.
On the other side is a 250 person capacity, full-fledged music venue where the stage plays host to local and touring artists playing every type of music imaginable. In addition, pool tables and plasma TVs are also located throughout the club, providing a great place to watch the game.
Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.
Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.
Bacon & Beer, BFFs
Mark your calendars for the 2013 Bacon & Beer Fest – or, even more importantly, click through to the Eat Boston website ...
pear crisp
at Church
Pear crisp with orange caramel and lavender ice cream
- 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.
- Cannelloni
- 1. noun Large, stuffed pasta tubes baked in sauce.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- 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.
- Crème fraîche
- 1. noun Cream that is allowed to set and thicken to a velvety rich texture.
- 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.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Guajillo
- 1. noun A shiny red, very hot chile.
- Hummus
- 1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Knish
- 1. noun A Jewish pastry made from a piece of dough closed around a mashed potato, cheese and or meat filling.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- Osso Buco
- 1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
- Paillard
- 1. noun A thin slice of meat, grilled or sautéed.
- Panna cotta
- 1. noun Egg-less Italian custard.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Queso
- 1. noun Spanish for cheese.
- 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.
- 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.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
- Tamale
- 1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Timbale
- 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
- Vermicelli
- 1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.
Follow BostonChefs.com
[ Home ] [ Dining Guide ]
[ News & Events ] [ Industry
Insider ]
[ Recipes ]
[ About Us ]
[ Boston Restaurant
Week ] [ Cape Cod Restaurant
Week ]
Got feedback? We'd love to hear it...email feedback@BostonChefs.com
© 2010 BostonChefs.com | For the Media | Link
to Us | Privacy
Policy | Search | Advertise
with Us
