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The Basics: dbar restaurant information

dbar

1236 Dorchester ave.
Dorchester, MA 02125
617-265-4490

dbar restaurant information
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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.

News and Events at dbar restaurant

Grilling Social at Tremont 647
Travel the world through your taste buds at Tremont 647's annual Grilling Social on July 19th.

The Outdoor Dining Guide Returns
The BostonChefs.com Outdoor Dining Guide makes a timely return, giving you all the tools you'll need to enjoy ...

Chris Coombs Cooks on Chopped
On Tuesday, April 6th, dbar's Christopher Coombs makes his television debut on the Food Network's Chopped.

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salmon

at dbar

  • food
  • chef
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Salmon roasted with thyme and lemon, and French lentils de Puy with sautéed fava beans, tomato, olives, fiddlehead ferns and frisee in vinaigrette
 
 
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.
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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cornichons
1. noun A gherkin in France.
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.
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.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
Mâche
1. noun Dark, tangy greens used most often in salads.
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.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
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.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.