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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dbar
1236 Dorchester ave., Dorchester, MA 02125
brunch
- Sun: 11:30 AM - 3:30 PM
dinner
- Sun-Sat: 5:30 PM - 10:00 PM
- phone 617-265-4490
- reservations , accepted Sunday-Thursday for parties of 6 or more
- parking on-site lot, on-street
- valet no
- accessibility full
- capacity: 65
- credit cards
- 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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