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The Basics: L'Espalier restaurant information

L'Espalier

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

L'Espalier restaurant information
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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

L’Espalier at La Brasa
Chefs Daniel Bojorquez and Frank McClelland are back together in the kitchen for a special meal at La Brasa

Wine Mondays Fit for Spring
The team at L'Espalier celebrates the arrival of spring with a whole new roster of seasonally-appropriate topics to explore ...

The Rising Stars of Boston Dining
If you want to rub elbows with the stars of Boston’s culinary scene, head to the Colonnade Hotel on ...

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

by Chef Matt Delisle

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Foie gras with fermented black summer truffles, banana bread, Westport Rivers Muscat grape gelee and caramelized onion butter
 
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Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Terrine
1. noun An earthenware container, or the dish cooked therein.

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