BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Gaslight restaurant information

Gaslight

560 Harrison Avenue
Boston, MA 02118
617-422-0224

Gaslight restaurant information
Share Gaslight share on LinkedIn share on Twitter share on Facebook

Located on Harrison Avenue in Boston's historic South End, Gaslight Brasserie du Coin (literally, brasserie on the corner) is a classic Parisian brasserie. The subterranean restaurant, sister to Aquitaine, Union and Metropolis, serves a menu of impeccable quality and improbable value in an informal, old-world-is-new-again setting. The handcrafted zinc bar, reclaimed wood floors, mosaic tiles, beamed wood ceilings, nicotine stained walls and antique mirrors, give Gaslight a warm, inviting feel.

Named Best Brasserie by Boston Magazine in 2008, Gaslight allows guests to choose from a mix of seats at the bar, café tables, communal tables, booths and banquets for dinner seven days a week and weekend brunch. The restaurant also boasts a wonderful heated patio offset from traffic and free parking, which can be hard to come by in the heart of the city.

News and Events at Gaslight restaurant

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Chefs for the Cure 2012
On Saturday, April 28th, The Viking Center in Westwood hosts the 4th annual Chefs for the Cure

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

next

steak tartare

by Chef Seth Woods

  • food
  • chef
  • info
Steak tartare with croutons and aioli
 
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
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.
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chorizo
1. noun Crumbly, spiced pork sausage.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Moutarde
1. noun "Mustard" in France.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.