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The Basics: Tastings Wine Bar & Bistro restaurant information

Tastings Wine Bar & Bistro

201 Patriot Place
Foxborough, MA 02035
508-203-9463

Tastings Wine Bar & Bistro restaurant information
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Grown from a collective passion for fresh, creatively-inspired food and wine, Tastings Wine Bar & Bistro brings sophisticated fare to Foxborough via a menu of globally inspired dishes that use local farm-fresh ingredients (from the land and the sea). The wine list pulls bottles from all over the world, enabling wine drinkers to experience the best in flavor combinations whether they're trying a new varietal or revisiting a much loved vintage.

Housed in Patriot Place, the relaxed, totally unpretentious restaurant overlooks the north end zone of Gillette Stadium with a striking view of the iconic lighthouse and the Patriots Hall of Fame. Not a bad alternative to tailgating - though Tastings will draw fans whether the Pats are home or away.

News and Events at Tastings Wine Bar & Bistro restaurant

Saintly Fat Tuesday Tasting in Foxborough
Tastings Wine Bar & Bistro is getting all saintly (in honor of Mardi Gras) at their February 25th Tuesday Tasting.

Wine-Filled Weekend
America’s largest consumer wine event, the Boston Wine Expo, returns to the Seaport District for another fabulous weekend full ...

Beer and Wine to Fit Your Feast
Need help picking out your holiday beverages this year?

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201 Patriot Place, Foxborough, MA 02035
508-203-9463
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duck

at Tastings Wine Bar & Bistro

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Hudson Valley skillet roasted duck with kale aux lardons, pistachio-foie gras financier, blueberry mustardo and duck egg
 
at Tastings Wine Bar & Bistro
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Guajillo
1. noun A shiny red, very hot chile.
Lovage
1. noun A celery-like vegetable.
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.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Queso
1. noun Spanish for cheese.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tomatillo
1. noun A diminutive green relative of the tomato.
Verbena
1. noun A lemon-flavored South American herb.

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