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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

Fish Friendly Prix Fixe
Chef Bill Brodsky makes nice with his neighbors at the New England Aquarium, hosting a dinner in celebration of seafood ...

Customer Appreciation Menus
A Restaurant Week menu by any other name would still taste as good – just ask Bill Brodsky.

Ocean-Friendly Blue Plate Specials
Teaming up with seven top chefs from around the city, the New England Aquarium launches their six-week-long Blue Plate Special ...

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tomato salad

by Chef Bill Brodsky

  • food
  • chef
  • info
Toy Box tomato salad with fresh mozzarella, tempura asparagus, basil and aged balsamic
 
 
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
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.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.