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The Basics: Sam's restaurant information

Sam's

60 Northern Ave.
Boston, MA 02210
617-295-0191

Sam's restaurant information
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Located above Louis Boston on Fan Pier, Sam's is a stylish little waterfront restaurant from Esti and Drew Parsons. The smartly appointed dining room, outfitted with aluminum diner tables, white leather banquettes and floor-to-ceiling windows, boasts spectacular 180 degree views of the Boston skyline and waterfront.

The menu, using the local bounty of New England's farms and artisans, combines the simplicity of an American diner with the endless and timeless appeal of the French Bistro menu.

A trend-setter for the Waterfront dining community in Fort Point Channel, Sam's is perched between the ICA and Moakley Courthouse (and just a short walk to the Boston Convention Center, World Trade Center, and Bank of America Pavilion). The restaurant is open throughout the day serving lunch and dinner as well as Sunday brunch. During the warmer months, seating is available on their wrap-around, 80-seat patio. They'll even pack a picnic for you to enjoy on their lawn or on the water, if you happen to arrive by boat.

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salmon

by Chef Asia Mei

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Salmon crudo with jalapeno-kumquat vinaigrette and crispy papadum
 
 
Dictionary
 
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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.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
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.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Porcini
1. noun Smoky, meaty wild mushrooms.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Terrine
1. noun An earthenware container, or the dish cooked therein.