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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 upscale "Bostonian chic,", 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 rooted 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

Chef Duo at Deuxave
Forget the sports rivalry: chef Chris Coombs and NY chef JJ Johnson are teaming up in the Deuxave kitchen for ...

19th Nantucket Wine Festival
Martha isn’t the only vineyard in town anymore when Nantucket Wine Festival returns to the Cape Wednesday, May 13th ...

2015 New England Food Show
Food industry professionals are gearing up for a culinary expo with the Massachusetts Restaurant Association’s 2015 New England Food ...

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

by Chefs Christopher Coombs & Adrienne Mosier

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Seared bay scallops and fried Laughing Bird shrimp with mandarin orange segments, duo of fennel, pickled Fresno, basil aioli and shiso
 
by Chefs Christopher Coombs & Adrienne Mosier
 
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.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Galette
1. noun A round, flat cake or tart.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
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.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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