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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.

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at Lucca Back Bay

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Confit pork belly with baby vegetables and marsala glaze
 
 
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.
Celeriac
1. noun More commonly known here as celery root.
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.
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.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Formaggio
1. noun Italian for cheese.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
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.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Italian egg custard.
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.
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.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
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.