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The Basics: Sel de la Terre Long Wharf restaurant information

Sel de la Terre Long Wharf

255 State Street @ Long Wharf
Boston, MA 02109
617-720-1300

Sel de la Terre Long Wharf restaurant information
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Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, partners with his longtime sous chef Geoff Gardner to bring the rustic cuisine of Provence to Boston diners. Sel de la Terre, which translates as "salt of the earth", celebrates the simplicity, warmth and tradition of the beloved region of Southern France. Sun washed hues and heady scents will transport you the moment you walk in the door.

Located in the beautiful downtown waterfront area of Boston, Sel de la Terre's original location is situated right next to the New England Aquarium, within walking distance of Faneuil Hall, Government Center, the North End and the Financial District.

News and Events at Sel de la Terre Long Wharf restaurant

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Fans of lamb came out of the woodwork on Sunday, March 7th to baaask in their love for this other ...

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On Sunday, March 14th spend the evening at Sel de la Terre Back Bay with chef Louis DiBiccari and a ...

Sel de la Terre Long Wharf

255 State Street @ Long Wharf, Boston, MA 02109

brunch
  • Sun, Sat: 11:00 AM - 4:00 PM
lunch
  • Mon-Fri: 11:00 AM - 4:00 PM
dinner
  • Sun-Sat: 4:00 PM - 10:00 PM
late night
  • Wed-Sat: 10:00 PM - 12:30 AM
  • phone 617-720-1300
  • reservations recommended
  • parking nearby garage, on-street
  • valet yes, available after 5:00pm for $16 per car
  • accessibility full
  • capacity: 165
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-720-1300

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.
Assiette
1. noun French for "assortment," as in cheeses.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Pepitas
1. noun Edible pumpkin seeds.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.