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The Basics: Estragon  restaurant information

Estragon

700 Harrison Avenue
Boston, MA 02118
617-266-0443

Estragon  restaurant information
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Estragon, a tapas and wine bar in the South End, was born out of a love of all things Spanish. Owners Julio de Haro of Madrid, Spain and Lara Gavigan of Adelaide, Australia spent many an evening holed up in some of the oldest and hippest bars in Madrid, knowing that recreating a slice of Spain in Boston is surely an exacting science.

There are some differences - the bar at Estragon has barstools and smoking isn't allowed - but Estragon delivers, bringing the flavors of Spain to Harrison Avenue with a menu full of authentic pinchos and tapas.

News and Events at Estragon  restaurant

Estragon Explores Classic Cocktails
Eric Cross, an intoxicologist of the highest order, takes his Tuesday night bar crowd back in time with a tippling ...

Estragon's Contrary Valentine Celebration
Not a fan of Valentine's Day?

A Sampling of Spanish Wines
Continuing their complimentary exploration of Spanish wines, Estragon pays homage to the King of Tempranillo, Alejandro Fernandez, on Monday, February ...

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razor clams

at Estragon

  • food
  • chef
  • info
Razor clams grilled and drizzled with garlic butter, sea salt and parsley
 
 
Dictionary
 
Agrodolce
1. noun Italian sweet and sour sauce.
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
Offal
1. noun The (some would say aptly named) British term for edible internal organs and extremities of animals.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Pancetta
1. noun Cured Italian bacon.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.