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 dbar experience, which draws clientele from the swanky South End and surrounding areas. Stick around after dinner to see dbar transforms from dining destination into hopping nightclub and lounge.

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Christopher Coombs

Chef at dbar

Chef Christopher A. Coombs is dbar's hip, young trend-setting Executive Chef. Coomb's culinary career began on the north shore of Boston working in a neighbor's seafood restaurant. Upon graduating high school, his 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.

Coombs first got a foothold in the upscale restaurant scene in 2003 working at Blue Ginger in Wellesley under award-winning Chef Ming Tsai. Following his eye opening experience at Blue Ginger, Coombs paid his dues working under Chef Chris Freeman at Toppers at the Wauwinet, a Relais & Chateau property on Nantucket.

After a busy 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 eighteen-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 Chefs.

In late 2005, Coombs returned to Boston with a new outlook on cuisine. He began a short stint at Aujourd'hui, followed by numerous stages 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 his concept of an exciting and casual upscale cuisine. Bringing Coombs on as his new Executive Chef at dbar Piccini and Coombs would focus on fresh, local, seasonally inspired menus. 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 Coombs' consuming passion taking Dorchester's dining scene to a whole new level.

Dinner

Appetizers

Green and Bleu Salad ~ 8
Mesclun greens, Asian pears, marcona almonds & bleu cheese dressing

Crispy Skinned Duck Confit ~ 12
Spiced peking duck leg confit, lentils du puy, figs, cranberry port sauce

Beet & Fried Goat Cheese Salad* ~ 10
Beets, ciabatta crouton, baby greens, herbed goat cheese, shaved fennel, jicama, walnuts, 8 brix vinaigrette

Soupe du Jour ~ 7
A daily inspiration of the finest local ingredients

Ahi Tuna Ceviche ~ 12
Citrus and spice marinated sushi grade tuna, atop sesame cucumber & carrot julienne with taro root "chips"

Fried Calamari ~ 9
Rice flour & graham encrusted, with gingered green curry aioli, green papaya, & pickled red onions

Billy Bi Style P.E.I. Mussels ~ 9
Classic French mussels in a curry spiced white wine broth with aromatic vegetables, herbs, & crème frâiche

Beef Tenderloin Mini Tacos ~ 11
Carne asada in corn tortillas, pico de gallo, tequila sour cream & queso

dcomfort

Penne à la Bolognaise ~ 16
veal, beef, & pancetta, creamy tomato sauce, parmigiano reggiano & fresh herbs

Classic Caesar Salad with Grilled Chicken* ~ 13
grilled chicken breast over hearts of romaine, garlic brioche croutons, shaved provolone

10 oz Sirloin Burger Frites & Salad* ~ 12
baby greens salad & hand cut fries; add bacon, cheddar, bleu, or swiss

Entrees

Seared Diver's Scallops ~ 19
lemon glazed day boat scallops, over cumin-carrot risotto, asparagus, long island cheese pumpkin puree

Pan Fried Free Range Turkey ~ *18
Herb & spice brined turkey, sweet potato spatzle, in brown butter & sage, pearl onions, spinach, pomegranate seeds, apples, cranberry sauce & celeriac puree

Potato Gnocchi Fricassee ~ 18
homemade gnocchi in brown butter & sage, wild mushrooms, georgia candy roasters, butternut squash, preserved rooftop tomato, pearl onions, & crispy parsnips in an herbed crème fraîche- mascarpone sauce

Giannone Chicken Under a Brick ~ 17
Crispy skin organic chicken, mashed potato, grilled asparagus & oyster mushroom-madeira jus

Slow Braised Pork Osso Buco ~ 18
Two pork shanks, braised lentils du puy, with sautéed spinach, fennel, apples & bacon, celeriac puree & pork ragout fused with oatmeal stout beer & tarragon

Scottish Organic Salmon ~ 19
Mustard & dill salmon, sage roasted fingerling potato, sautéed spinach, wild mushrooms, brussels sprouts, parsnips 2 ways, carrots & sauce beetrave

Grilled Hanger Steak & Fall Gratinée ~ 19
7oz angus beef, 13 layer au gratin of potato, squash, and root vegetables, with glazed haricot vert & sauce bordelaise

Sides

an assortment of seasonal wild mushrooms seared with garlic and thyme ~ 10

13 layer Au Gratin of potato, turnip, rutabaga, sweet potato, & butternut squash ~ 6

grill roasted asparagus ~ 6

sautéed spinach with garlic ~ 6

the season's finest glazed vegetables ~ 6

hand cut spiced french fries with rosemary ~ 5

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

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.

Beurre blanc: 1. noun A thick sauce of butter, white wine and vinegar.

Brioche: 1. noun A soft, yeasty French bread enriched with butter and eggs.

Celeriac: 1. noun More commonly known here as celery root.

Ceviche: 1. noun Raw fish and/or shellfish in a citrus marinade.

Chiffonade: 1. noun Vegetables cut in thin strips or shreds.

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.

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.

Fricassee: 1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.

Gratin: 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Gremolata: 1. noun Minced parsley, lemon peel and garlic.

Haricot vert: 1. noun A green string bean with French attitude.

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.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

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;

Osso Buco: 1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.

Pancetta: 1. noun Cured Italian bacon.

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.

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.

Sweetbread: 1. noun The edible thymus or pancreas of a calf, lamb or pig.

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