BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Tico restaurant information

Tico

222 Berkeley Street
Boston, MA 02116
617-351-0400

Tico restaurant information
Share Tico share on LinkedIn share on Twitter share on Facebook

Tico, Michael Schlow's newest venture, located just outside Copley Square in the Back Bay, is casual, fun, inviting, energized and energizing. The restaurant, with lots of reclaimed wood and unusual decorative pieces, has a sort of "found" feel and a fun, sexy atmosphere. It also has an open kitchen with seats overlooking all the culinary action, a large bar, a spacious dining room, a chef's table, and a lush outdoor courtyard (with its very own fireplace, room for fifty and some comfy fireside seating).

American at its core, the menu is influenced by Schlow's travels - and his love for Spain, Mexico and South America. The eclectic offerings are complemented by amazing cocktails, cold beer, lots of tequila, cool music and great people watching.

News and Events at Tico restaurant

Friends For Haiti Returns
You're probably not thinking about your September plans yet, but that'll all change when you hear about the ...

Tsai's Cooking with Friends
Mark your calendars and set your DVRs - the ninth season of Ming Tsai's popular cooking show, Simply Ming, is ...

Feast Your Eyes - Tico
Take a look at new shots from Tico, Michael Schlow's ode to South American fare.

next

Brussels sprouts

by Chef Joshua Smith

  • food
  • chef
  • info
Brussels sprouts with bacon, kumquats, mint and jalapenos
 
 
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.
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.
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.
Tomatillo
1. noun A diminutive green relative of the tomato.
Vermicelli
1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.