dbar
1236 Dorchester ave.
Dorchester, MA 02125
617-265-4490
With the 2005 opening of dbar, Dorchester Avenue got a whole lot hipper. Owner Brian Piccini kept the cozy, dark mahoganied feel of the previous inhabitant (an old school Irish pub), and added a multi-hued lighting scheme, a pumping sound system and an eclectic, seasonal menu to create a dining experience that reflects Dorchester’s changing demographic.
An extensive martini list and an affordable, 200 bottle deep wine list add to the dbar experience, which draws clientele from the swanky South End and surrounding areas. Stick around after dinner to see dbar transform from dining destination into hopping nightclub and lounge.
May Day at dbar
dbar celebrates May Day with a few of their favorite Austrian and Hungarian wines.
Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory Programs’ Dinnerfest 2013.
90s Dance Party Extravaganza
Brush up on your vogue-ing skills and get ready to get jiggy with it at dbar’s 90s Dance Party ...
Christopher Coombs
Chef at dbar
Christopher A. Coombs the young, trend-setting Executive Chef behind dbar's success opened his first restaurant, Deuxave, in the fall of 2010. As Executive Chef/Owner at the Back Bay restaurant, Coombs has created a menu that features his own brand of cuisine, showcasing American ingredients prepared using the nouvelle techniques of contemporary French cuisine.
Coombs' culinary career began on the north shore of Boston working in a neighbor's seafood restaurant at an early age. Upon graduating high school, Coombs' drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. It was there Coombs' talent began to flourish.
His venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning chef Ming Tsai in 2003. Following his eye opening experience at Blue Ginger, his next step was to pay dues at a Relais & Chateau property Toppers at the Wauwinet on Nantucket under Chef Chris Freeman.
After a season on Nantucket, Coombs caught the attention of The Inn at Little Washington's owner and Executive Chef Patrick O'Connell in Virginia. Coombs was asked to prepare him dinner. This dinner led Coombs to an 18-month tenure at the Inn which would become most critical to his development as a chef. During his time at the Inn, Coombs had the opportunity to prepare special dinners for Laura Bush at The White House and for Le Club des Chefs de Chef.
In late 2005 Coombs returned to Boston with a new outlook on cuisine. He began a short stint at Aujourd'hui, followed by numerous stagiers around Boston in search of a chef who shared his passion and vision for cuisine. Coombs soon found a restaurant to take him to the next level. Working under Chef Scott Hebert at Troquet, Coombs further refined his skills, giving him the confidence needed to undertake his first Executive Chef position.
In August of 2006, Brian Piccini, owner of dbar, pitched Coombs his concept of an exciting and casual upscale cuisine in Dorchester and together, Piccini and Coombs placed a focus on fresh, local, seasonally inspired menus. Coombs furthers this philosophy through his commitment to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years.
Coombs' deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN's Chopped. Today, Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef. His focus is to provide a great dining experience that reflects his culinary passions, taking both Dorchester's and the Back Bay's dining scenes to a whole new level.
- 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.
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Bordelaise sauce
- 1. noun A blend of wine, brown stock, marrow, shallots and herbs.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- 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 anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- 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.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Noisette
- 1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
- Pancetta
- 1. noun Cured Italian bacon.
- 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.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Pico de gallo
- 1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Queso
- 1. noun Spanish for cheese.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- 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.
- Skate
- 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
- Sorrel
- 1. noun A sour, buckwheat-related herb.
- Soubise
- 1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
- Sweetbread
- 1. noun The edible thymus or pancreas of a calf, lamb or pig.
- Tasso
- 1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
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