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The Basics: Tremont 647 restaurant information

Tremont 647

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

Tremont 647 restaurant information
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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

The Cue, Boston Magazine’s BBQ Bash
They’ve crowned one burger champion and are on the verge of naming another, now Boston Magazine is turning their ...

Summer South End Grilling Social
During these warm summer nights, there’s no reason to turn on the oven and heat up the whole house ...

Tremont 647 Opens Early For America
In a move that would make the founding fathers proud, Tremont 647 will open at 12:00pm on Friday, July ...

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

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.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
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.
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.
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.
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.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
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.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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