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The Basics: Deuxave  restaurant information

Deuxave

371 Commonwealth Avenue
Boston, MA 02115
617-517-5915

Deuxave  restaurant information
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Located at the corner of Boston's two most prominent avenues, Commonwealth and Massachusetts, Deuxave is a casual neighborhood restaurant offering an upscale experience with exceptional contemporary French cuisine and service. The menu is designed with an affordable price point, while offering the highest quality foods, using local and fresh ingredients.

The restaurant design is an upscale "Bostonian chic" style, incorporating a cosmopolitan and culturally sophisticated appearance to reflect the diner's desire to be comfortable, yet stylish during their night out.

The wine list at Deuxave boasts about 250 bottles, including 20 wines available by the glass, that is strongly routed in France, but also consists of wines selected from around the world. The bar offers the full menu, as well as craft cocktails made with unique, fresh flavors, and a selection of both local and Belgian style brews. Included in this space, which is equipped with a gas fireplace for warmth and added atmosphere, are two areas for semi-private dining.

During the warmer months, Deuxave opens its patio so diners can sit outside and enjoy their meal in a beautiful see-and-be-seen setting.

News and Events at Deuxave  restaurant

Deuxave’s Dynamic Duo Heads North
Mainers will get a chance to check out Deuxave’s talented team on Thursday, April 3rd when chef-owner Chris Coombs ...

11th Annual Cooking for a Cause
Nothing beats a night of terrific food and drink, especially when it’s for a worthy charity, so mark your ...

Wine-Filled Weekend
America’s largest consumer wine event, the Boston Wine Expo, returns to the Seaport District for another fabulous weekend full ...

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371 Commonwealth Avenue, Boston, MA 02115
617-517-5915
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scallops

by Chef Christopher Coombs

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Nantucket bay scallops with burgundy truffles, house made duck sausage, white wine poached apples, quince puree, Asian pear and basil oil
 
by Chef Christopher Coombs
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
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.
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.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Cornichons
1. noun A gherkin in France.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Persillade
1. noun French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ragu
1. noun Tomato and meat sauce from Bologna.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tuile
1. noun A thin, crisp, French cookie.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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