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The Basics: Zebra's Bistro restaurant information

Zebra's Bistro

21 North St.
Medfield, MA 02052
508-359-4100

Zebra's Bistro restaurant information
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Medfield diners don't have to head into the city to enjoy an evening out over an exceptional meal - Zebra's Bistro brings all the urbane sophistication of Boston's vibrant dining scene out to Metro West. Opened in 1999 by South End transplant, chef-owner Craig Neubecker, this much-lauded bistro welcomes guests with a warm and comfortable upscale-casual atmosphere and two distinct menus.

With a new American menu of contemporary classics, Neubecker is able to sate a broad range of culinary cravings. The menu is complemented by selections from the award-winning wine list or the full bar and can be enjoyed in the dining room or on the patio (weather permitting, of course).

News and Events at Zebra's Bistro restaurant

Farmer-to-Table
Chef Brendan Pelley takes farm-to-table eating up a notch with a farmer-to-table menu at Zebra’s Bistro on Wednesday, April ...

Buck-a-Shuck at Zebra’s
MetroWest oyster lovers needn’t head for the city to get their fix – Zebra’s Bistro has declared Mondays Buck-a-Shuck ...

Sunday Night Roasts
Chef Brendan Pelley revives an end-of-the-weekend tradition at Zebra’s Bistro with the launch of Sunday Suppers.

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asparagus

by Chef Brendan Pelley

  • food
  • chef
  • info
Chilled asparagus with poached egg, pickled Hon Shimeji mushrooms, parmesan and truffle oil
 
 
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.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.