BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Thanksgiving at Boston Restaurants
Top Chef Boston Coverage

The Basics: Scarlet Oak Tavern restaurant information

Scarlet Oak Tavern

1217 Main Street
Hingham, MA 02043
781-749-8200

Scarlet Oak Tavern restaurant information
Share Scarlet Oak Tavern share on LinkedIn share on Twitter share on Facebook

Striking a balance between elegant and casual, the Scarlet Oak Tavern offers well-heeled Hingham diners a spot, right on the South Shore, that fits the bill for just about any occasion - a burger at the bar, brunch with the whole family or a romantic dinner for two.

Located in a painstakingly restored 250-year old colonial house on Hingham's historic Main Street, the restaurant melds old school charm and cotemporary cuisine. The menu embraces its steakhouse roots with an impressive array of meats but also includes updated versions of classic American comfort food, much of it sourced from local farms and purveyors, including sister property Gibbet Hill Farm in Groton, MA.

News and Events at Scarlet Oak Tavern restaurant

Three Days of $1 Oysters
When two days of $1 oysters just won’t cut it, in comes the Scarlet Oak Tavern to save the ...

A Week’s Worth of Negronis
One of the cocktail classics gets seven whole days of doing-good done in its honor during Negroni Week, which runs ...

Get a Taste of the South Shore
If you haven't had dinner in Hingham in a while or made it to Milton for a meal, let ...

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
1217 Main Street, Hingham, MA 02043
781-749-8200
next

antipasti

by Chef Stephen Sherman

  • food
  • chef
  • info
Garlic roasted cauliflower with chickpea hummus, olives, fennel salami and fresh mozzarella
 
by Chef Stephen Sherman
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Cavatelli
1. noun Small pasta shells with wavy edges.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Framboise
1. noun French for raspberry.
Frijoles
1. noun Mexican for "beans."
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Queso
1. noun Spanish for cheese.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

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