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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, which boasts about 540 bottles, including 35 wines available by the glass), 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.

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

by Chef Christopher Coombs

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Butter-poached veal tenderloin, veal schnitzel and house-made boudin with seared trumpet royales, fregola, green garbanzo beans, Vidalia spring onions, salad of watercress, muscat grapes and compressed celery and watercress-almond puree
 
by Chef Christopher Coombs
 
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.
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.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Cornichons
1. noun A gherkin in France.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
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.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
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.
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.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
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.
Verbena
1. noun A lemon-flavored South American herb.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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