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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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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.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.

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