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The Basics: Poe's Kitchen restaurant information

Poe's Kitchen

384 Boylston Street
Boston, MA 02116
617-859-8555

Poe's Kitchen restaurant information
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Having long ago cornered the market on the after work and nightlife crowd, The Rattlesnake on Boylston Street in the Back Bay shifts its focus to the food, with the launch of Poe's Kitchen at The Rattlesnake. Conceived of and executed by chef Brian Poe, the menu at this casual and vibrant eatery, features food of the Americas with innovative combinations of traditional South American flavors and North American ingredients.

Poe's Kitchen at The Rattlesnake is open seven days a week serving lunch, dinner and brunch. The seasonal rooftop patio, which has a full bar and menu, is open to the public from April through October. Just be careful not to crush any of the produce and herbs in Poe's Garden - Poe incorporates them into dishes on the menu whenever he can.

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beef tacos

at Poe's Kitchen

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Ancho chili and peppercorn-rubbed tenderloin of beef tacos with acorn squash, date and jalapeno salsa, corn-infused potatoes and veal stock reduction
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Ancho chile
1. noun The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chèvre
1. noun French for "goat," as in cheese.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Naan
1. noun Tandoor-baked, unleavened, Indian bread.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Queso
1. noun Spanish for cheese.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Tomatillo
1. noun A diminutive green relative of the tomato.