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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.

News and Events at Poe's Kitchen restaurant

The NECAT Culinary Experience
On Thursday, March 26th local chefs will gather to raise funds for the New England Center for Arts and Technology ...

Wine-Lovers' Weekend
What’s more romantic than wine? This Valentine’s Day, you can treat your sweetie to sophisticated sips with the ...

Burrito Bowl IV
Poe’s Kitchen puts the bean in Beantown with their Burrito Bowl IV on Saturday, January 31st.

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

Poe's Kitchen

384 Boylston Street, Boston, MA 02116

lunch
  • Sun-Sat: 11:30 AM - 5:00 PM
dinner
  • Sun-Sat: 5:00 PM - 1:00 AM
  • phone 617-859-8555
  • reservations accepted
  • parking on-street
  • valet no
  • accessibility full
  • capacity: 325
  • credit cards
  • food
  • chef
  • info

617-859-8555

website

 
 
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
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.
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.
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.
Haricot vert
1. noun A green string bean with French attitude.
Naan
1. noun Tandoor-baked, unleavened, Indian bread.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
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.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Tomatillo
1. noun A diminutive green relative of the tomato.

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