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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

Drink Many for DrinkOne
LUPEC (the Ladies United for the Preservation of Endangered Cocktails) and the USBG (United States Bartenders Guild) team up for ...

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

A Taste of South Boston
Tour around Southie without ever leaving the culinary comfort of the Seaport Hotel for the 11th annual Taste of South ...

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Franklin Southie

152 Dorchester Avenue , Allele building, South Boston, MA 02127

brunch
  • Sun, Sat: 11:00 AM - 4:00 PM
dinner
  • Sun-Sat: 5:30 PM - 1:30 AM
  • phone 617-269-1003
  • reservations not accepted
  • parking on-street
  • valet no
  • accessibility full
  • capacity: 80
  • credit cards
  • food
  • chef
  • info

617-269-1003

website

 
 
Dictionary
 
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
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.