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The Basics: Lucca Back Bay restaurant information

Lucca Back Bay

116 Huntington Avenue
Boston, MA 02116
617-247-2400

Lucca Back Bay restaurant information
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The owners of North End's popular Lucca, spread the culinary wealth bringing their regional cuisines of Italy to the Back Bay with the opening of Lucca Back Bay. Incorporating the freshest produce and ingredients, the menu features dishes from Piedmont and Lombardy during the winter months; Umbria and Abruzzo in the spring, Sicily and Calabria in summer; and Sardinia and Lazio in the fall. Homemade breads, artisanal charcuterie and house-made desserts will be on the menu all year round.

Enjoy the hustle and bustle of Huntington Avenue from the dining room's dramatic twenty-foot windows or relax in the lounge with a glass of grappa and a bit from the late night menu, which is available until 1:30 am.

News and Events at Lucca Back Bay restaurant

Area Restaurants Shine at Taste of the Back Bay
The do-gooders of the Back Bay come together to highlight the neighborhood's fabulous eateries at the seventeenth annual Taste ...

Boston Bakes for Breast Cancer 2011
Spend the first week of May partaking in a little sweet charity when the Dana Farber Cancer Institute hosts the ...

12th Annual Table for Ten
The twelfth annual Table for TEN event to benefit Neurofibromatosis, Inc. is coming up on Wednesday, April 6th.

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carpaccio

by Chef Nate Lawrence

  • food
  • chef
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Thinly sliced seared peppercorn beef with pickled cauliflower and golden beets, frisée, tiny croutons, grain mustard aioli and fried capers
 
 
Dictionary
 
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.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Cremini
1. noun Young portobello mushrooms.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Formaggio
1. noun Italian for cheese.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Haricot vert
1. noun A green string bean with French attitude.
Hyssop
1. noun Any of various herbs in the mint family. The slightly bitter leaves are sometimes used in salads and soups.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
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.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
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.