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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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Market Wants You to Be Their Guest
The team at Market invites Beauty & the Beast-bound diners to put their service to the test with theirBe ...

Get Your Tickets for Chefs in Shorts
June 22nd may seem a ways off but your savvy, foodie friends are already reserving their spots at this year ...

Market by Jean-Georges

100 Stuart Street , Boston, MA 02116

breakfast
  • Sun: 8:00 AM - 11:00 AM
  • Mon-Fri: 7:00 AM - 11:00 AM
  • Sat: 8:00 AM - 11:00 AM
brunch
  • Sun, Sat: 11:45 AM - 2:30 PM
lunch
  • Mon-Fri: 11:30 AM - 2:30 PM
dinner
  • Sun-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 11:00 PM
  • phone 617-310-6790
  • reservations recommended
  • parking nearby garage, on-street
  • valet yes
  • accessibility not accessible
  • capacity: 184
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-310-6790

website

 
 
Dictionary
 
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
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.
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.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
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.
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.