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The Basics: Deuxave  restaurant information


371 Commonwealth Avenue
Boston, MA 02115

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


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
1. noun More commonly known here as celery root.
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.
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

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