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The Basics: Clink restaurant information

Clink

215 Charles Street
Boston, MA 02114
617-224-4004

Clink restaurant information
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CLINK at the Liberty Hotel (a national historic landmark that was once the storied Charles Street Jail), serves the freshest North Atlantic seafood, seasonal New England fare and delicious artisanal meats. Executive Chef Joseph Margate's creative menu, which highlights exceptional local shellfish, lobster, chowder and grilled steak, artfully marries European culinary tradition with contemporary American innovation. The dining room features vestiges of original jail cells and an open kitchen, while gold leather seats, butcher block tables and granite accents add to its contemporary style.

Nightly, the lobby bar at CLINK teems with urban dwellers and hotel guests enjoying an energetic, social environment at the heart of Boston's nightlife scene. Located within the spectacular 90-foot lobby rotunda of the hotel, the popular bar offers an answer to those searching for a reinvigorating place to gather at night. The bar menu serves tasty treats like veal sliders and addictive spicy mixed nuts, while an extensive wine and cocktails list features house-infused liquors and changes often to reflect the whimsy of the attentive bartending team.

News and Events at Clink restaurant

What Larks at Clink
Join Joseph Margate as he reconnects with an old friend for a night at Clink.

May's Margate Mondays
Catch one of the last few Margate Mondays before they take a summer hiatus.

Make that Restaurant Month
Can’t wait ‘til March for Restaurant Week to start? You don’t have to.

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terrine

by Chef Joseph Margate

  • food
  • chef
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Crispy fried pig’s head terrine with spring greens, radishes and fried egg aioli
 
 
Dictionary
 
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Ragu
1. noun Tomato and meat sauce from Bologna.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.