BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Tremont 647 restaurant information

Tremont 647

647 Tremont Street
Boston, MA 02118
617-266-4600

Tremont 647 restaurant information
Share Tremont 647 share on LinkedIn share on Twitter share on Facebook

Tremont 647 opened its doors in December of 1996 with a mission to provide high quality food and hospitality in a professional, fun and funky environment. The 70-seat restaurant, in the heart of Boston’s South End, serves up boldly flavored American cuisine, with inventive global influences and has become a beloved neighborhood destination know for its weekend brunch and sunny sidewalk seating.

Chef-owner Andy Husband’s commitment to locally grown ingredients is reflected in the restaurant’s eight-season cycle – the menu changes bi-monthly to take advantage of what’s fresh in the market.

News and Events at Tremont 647 restaurant

A Memorial Day Reminder
This Memorial Day, don’t forget that some of your favorite restaurants will be serving their Sunday brunch menus on ...

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.

Newsletter

Want to win a $50 gift certificate?

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

Tremont 647

647 Tremont Street, Boston, MA 02118

brunch
  • Sun: 10:30 AM - 3:00 PM
  • Sat: 10:30 AM - 2:00 PM
dinner
  • Sun-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 10:30 PM
  • phone 617-266-4600
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 107
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-266-4600

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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
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.
Queso
1. noun Spanish for cheese.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
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.