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The Basics: Market by Jean-Georges restaurant information

Market by Jean-Georges

100 Stuart Street
Boston, MA 02116
617-310-6790

Market by Jean-Georges restaurant information
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Located at the W Boston in the heart of the Theatre District, Market by Jean-Georges is in keeping with chef-owner's Jean Georges Vongerichten's concept of the hotel as a home. The dining room features simple contours in hues and texture reminiscent of the beach. Against the backdrop of sand grey floors are contrasts of silver of driftwood with the tones of its woody core in a palette of bleached white oak and walnut veneer.

Inspired by the casual, simple elegance of the setting, Vongerichten has created a relaxed menu that emphasizes fresh, locally produced ingredients. Combining comfort and creativity, the multicultural menu (with French, Asian and Italian elements) reinvents classic dishes with eclectic flair, while allowing guests to try new flavor combinations and explore spices from other regions, all while remaining close to home.

News and Events at Market by Jean-Georges 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.

Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.

Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.

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sashimi

at Market by Jean-Georges

  • food
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Hamachi sashimi with avocado and soy-yuzu dressing
 
 
Dictionary
 
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chèvre
1. noun French for "goat," as in cheese.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Hominy
1. noun Dried corn kernels from which the hull and germ have been removed.
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.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
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.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.