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The Basics: Ecco restaurant information

Ecco

107 Porter Street
East Boston, MA 02128
617-561-1112

Ecco restaurant information
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One of the city's more underserved neighborhoods when it comes to fine dining or swank martini lounges, East Boston kills two birds with one stone with the opening of Ecco. Guests, many of whom are doing a reverse commute over bridges and through tunnels, gather, dine and relax over an Italian menu of small plates and tapas, and a pages-long list of specialty cocktails.

The dining room, illuminated by constellation-like wall sconces and the warm glow of several flat screen TVs, manages to be thoroughly modern yet cozy at the same time.

News and Events at Ecco restaurant

Ecco’s Appy Hour
Happy hours are still verboten in Massachusetts but the team at Ecco has come up with a creative work-around, offering ...

TV Diner's Platinum Plate Gala
Mark your calendars for the 3rd annual Platinum Plate Gala presented by Dadgar Insurance and TV Diner on Saturday, November ...

Ecco Hosts Inaugural Wine Dinner
On Wednesday, November 18th the folks at Ecco host their first wine dinner featuring the wines of Joseph Carr.

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chicken parm

at Ecco

  • food
  • chef
  • info
Tender chicken breast rolled and stuffed with house-made mozzarella and fresh basil, pan-crisped and served atop sliced Roma tomatoes and charred tomato puree and fresh parmesan
 
 
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.
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Shumai
1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.