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The Basics: Franklin Southie restaurant information

Franklin Southie

152 Dorchester Avenue
Allele building
South Boston, MA 02127
617-269-1003

Franklin Southie restaurant information
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The first of the modern day Franklin Cafés was born in 1996, when well-known Boston bartender Maureen McLaughlin teamed up with chef David Du Bois to take over the South End site of the original Franklin Café, established back in the ‘30s.

In November of 2008 the newest member of the Franklin restaurants opened in South Boston, one of Boston's most historic and prolific neighborhoods. Franklin Southie is a sleek, modern restaurant reflective of South Boston's forward-thinking design esthetic, while still being a warm and comfortable neighborhood place.

The menu of modern American cuisine, like those of its sister restaurants, is served until 1:30am. Paired with craft cocktails, a great wine list and a carefully culled selection of microbrews, it makes for another successful restaurant from this talented group of restaurateurs and a boon for residents of South Boston.

News and Events at Franklin Southie restaurant

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

Brian Reyelt is Beard House-Bound
Follow one of your favorite local cookers down to the Big Apple for an evening at the James Beard House.

Fun with The Franklins & Fernet
Fans of Fernet, plan on making a late night pit stop at either the Franklin Café or Franklin Southie to ...

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steak tartare

by Chef Brian Reyelt

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Steak tartare with frites and egg
 
 
Dictionary
 
Adobo sauce
1. noun A blend of chiles, herbs and vinegar.
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.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
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.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
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.