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The Basics: City Landing restaurant information

City Landing

255 State St
Boston, MA 02109
617-725-0305

City Landing restaurant information
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Celebrated Cape Cod-based chef Bill Brodsky combines his extensive background in fine dining and his passion for conviviality at City Landing, his first signature venture. Located on Boston’s waterfront, the contemporary American restaurant offers guests a menu of artfully presented ingredient-driven dishes full of bold flavors. A carefully-crafted list of signature cocktails and an extensive wine program compliment the restaurant’s menu.

The dining room, with its rich chocolate-colored booths, wooden beams and sheer light fixtures in varying shades of green, has a fresh, bright ambiance enhanced by prime views of the Rose Kennedy Greenway. An expediting table, where Brodsky will be found on most nights perfecting each plate, brings some of the energy of the kitchen into the dining room.

During the summer season, the outdoor patio offers views of the goings-on on the Greenway and bustling Boston Harbor.

News and Events at City Landing restaurant

Southern Hospitality on the Harbor
Chef Bill Brodsky warms up the Waterfront with a special Southern Nights menu, available Sunday through Wednesday nights at City ...

Power Lunches are Back
Chef Bill Brodsky and the team at City Landing bring their culinary expertise to the table for your lunch solutions ...

City Landing Gets in on Resto Week
Though they’re not technically participating, the folks at City Landing couldn’t help themselves from getting in on the ...

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255 State St, Boston, MA 02109
617-725-0305
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tomato salad

by Chef Bill Brodsky

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Toy Box tomato salad with fresh mozzarella, tempura asparagus, basil and aged balsamic
 
by Chef Bill Brodsky
 
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.
Beignet
1. noun A sweet or savory fritter from New Orleans.
Chantilly
1. noun Prepared or served with whipped cream.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tuile
1. noun A thin, crisp, French cookie.

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