BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Easter at Boston Restaurants

The Basics: North 26 restaurant information

North 26

26 North Street
Boston, MA 02109
617-557-3640

North 26 restaurant information
Share North 26 share on LinkedIn share on Twitter share on Facebook

North 26, the progressive American restaurant housed in the Millennium Bostonian Hotel, promises - and delivers - a New England dining experience that combines new world sensibilities and classic New England cuisine. Located just steps away from Quincy Market and Faneuil Hall, the restaurant promotes natural and sustainable cooking with a menu of fresh seafood creations, choice cuts of beef, hearty appetizers and to-die-for desserts.

The dining room at North 26 blends stunning hickory and dark walnut woodwork with natural light and organic architecture to create a modern, sophisticated space that's enhanced by wonderful views of some of Boston's most historic landmarks.

Well suited for any occasion - dinner with friends, a business lunch, a night on the town or an after-work cocktail - the restaurant also has a seasonal patio for al fresco dining right downtown.

News and Events at North 26 restaurant

Wine-Filled Weekend
America’s largest consumer wine event, the Boston Wine Expo, returns to the Seaport District for another fabulous weekend full ...

The Wine Expo Returns to Boston
The Boston Wine Expo, everyone's favorite wine-soaked weekend, returns this year on Saturday, February 16th and Sunday, February 17th.

A Super Brunch
The annual brunch-fest in support of the Greater Boston Food Bank returns on Saturday, January 26th and Sunday, January 27th.

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
26 North Street, Boston, MA 02109
617-557-3640
next

salad

by Chef Julia Brant

  • food
  • chef
  • info
Maine lobster cobb salad with Maitland Farms baby greens, cherry tomatoes, avocado, spring peas, fava beans, grilled corn, hard boiled farm eggs, Great Hill blue, bacon and green goddess dressing
 
by Chef Julia Brant
 
Dictionary
 
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chantilly
1. noun Prepared or served with whipped cream.
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rocket
1. noun See "Arugula."
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.