BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: L'Espalier restaurant information

L'Espalier

774 Boylston St.
Boston, MA 02199
617-262-3023

L'Espalier restaurant information
Share L'Espalier share on LinkedIn share on Twitter share on Facebook

Often credited with being the first independently owned restaurant to bring haute cuisine to Boston, L'Espalier opened on Boylston Street in 1978, moved to a historic Back Bay townhouse in 1982, and returned to Boylston Street in 2008 where it currently resides adjacent to the Mandarin Oriental Hotel. Throughout the relocations, the menu of sophisticated and modern New England-French cuisine, with an emphasis on artisanal and New England ingredients, continues to dazzle.

Chef-owner Frank McClelland, who purchased the restaurant in 1988, has racked up an impressive list of honors including the distinction of having been the first restaurant in New England to receive four hard-earned stars from the Boston Globe. Since 1998 L'Espalier has remained the only independent restaurant in New England to receive Five Diamonds from AAA.

News and Events at L'Espalier restaurant

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Seedling Sale in Essex
Restaurateur-turned-farmer Frank McClelland is hosting his annual seedling sale at Apple Street Farms this weekend.

Cheese and Bubbly
L’Espalier adds some sparkle to their May installment of Cheese Tuesday with a little Champagne.

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

next

pheasant

by Chef Matt Delisle

  • food
  • chef
  • info
Pheasant for two with a poached pear, maple sugar pumpkin and a juniper spiced jus
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
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.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.