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The Basics: Pigalle restaurant information

Pigalle

75 Charles Street South
Boston, MA 02116
617-423-4944

Pigalle restaurant information
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A Theater District perennial favorite, Pigalle is a seamless collaboration between chef-owner Marc Orfaly and his wife and business partner, Kerri Foley. By combining Foley’s gracious, knowledgeable hospitality with Orfaly’s confident and innovative French-influenced cuisine, they’ve created what they refer to as a “mom and pop place of a higher order.”

With Parisian, Asian and Middle Eastern elements commingling on a menu that changes regularly to reflect what's freshest at the market, it’s no wonder that Orfaly and Pigalle have piles of accolades including a James Beard Award nomination and Food & Wine’s Top Ten Chefs.

News and Events at Pigalle restaurant

A Trip Down Memory Lane
With a new concept coming soon in its place, Pigalle takes another look at dishes of yore, bringing back some ...

Pigalle Pulling Up Stakes
Chef Marc Orfaly’s award-winning French Bistro, Pigalle, will be closing its doors in a few short weeks and reopening ...

Taste of the South End
Tremont Street. Washington Street. Harrison Avenue. These city streets are home to some of the Boston’s top restaurants – and ...

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steak

by Chef Marc Orfaly

  • food
  • chef
  • info
Steak au poivre with short rib, root vegetable hash and cognac sauce
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chantilly
1. noun Prepared or served with whipped cream.
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.
Coulis
1. noun A thick puree or sauce.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gaufrette
1. noun Thin, fan-shaped, waffled wafers.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.