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The Basics: Lumiere restaurant information

Lumiere

1293 Washington St.
Newton, MA 02465
617-244-9199

Lumiere restaurant information
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Most folks who have visited Lumière since its opening in 1999 will tell you that the name says it all. French for “light”, restaurant Lumière lends just that to the West Newton dining scene-it’s a shining beacon of a bistro serving up some of the area’s most highly regarded modern French cuisine.

The name Lumière also refers to the original cinemas of France, a nod to the restaurant’s location just across from West Newton’s popular art-film house. If you plan to sample chef-owner Michael Leviton’s award-winning dishes before or after a show, reserve early. The cozy 65-seat restaurant has made such a name for itself, tables fill up quickly.

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Lumiere

1293 Washington St., Newton, MA 02465

dinner
  • Sun: 5:00 PM - 9:00 PM
  • Mon-Thur: 5:30 PM - 9:00 PM
  • Fri: 5:30 PM - 10:00 PM
  • Sat: 5:00 PM - 10:00 PM
  • phone 617-244-9199
  • reservations recommended
  • parking on-street, and in the public parking lot behind the restaurant
  • valet no
  • accessibility full
  • capacity: 65
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-244-9199

website

 
 
Dictionary
 
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.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.