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

The Basics: Aquitaine Chestnut Hill restaurant information

Aquitaine Chestnut Hill

11 Boylston Street
Chestnut Hill, MA 02467
617-734-8400

Aquitaine Chestnut Hill restaurant information
Share Aquitaine Chestnut Hill share on LinkedIn share on Twitter share on Facebook

Inspired by Parisian neighborhood bistros, award-winning Aquitaine brings authentic French dining to Boston and beyond. With three bustling locations - Aquitaine Boston, Aquitaine Chestnut Hill and Aquitaine Dedham - the group of restaurants features menus that vary but universally blend comfort and sophistication with innovative, yet traditional French fare. The wine program is ambitious in both pricing and structure, with offerings from all the important French wine regions, as well as the classic big California and boutique wine houses.

The Chestnut Hill location, which opened in 2000, brings Paris and one of Boston's favorite bistros to the suburbs. The dining room is lined with comfortable burgundy banquettes and white clothed tables. French artwork, posters and mirrors decorate the space, which is both romantic and sexy.

Whether you are looking for an after work cocktail, lunch with colleagues, a romantic dinner or one of Boston's best brunches, Aquitaine is perfect for any occasion.

News and Events at Aquitaine Chestnut Hill restaurant

The Dining Docket
March 5th - March 11th
There is no shortage of fantastic food fetes to get you through the week. Check out ...

Boston Bakes for Breast Cancer 2011
Spend the first week of May partaking in a little sweet charity when the Dana Farber Cancer Institute hosts the ...

Holiday Deals from the Aquitaine Group
For last minute gift getters, gift certificates to the Aquitaine Group's arsenal of restaurants are just the ticket.

Seth Woods

Chef at Aquitaine Chestnut Hill

Chef Seth Woods at Aquitaine Chestnut Hill

One of Boston's most successful chef/restaurateurs, Seth Woods is the Executive Chef-Owner of the Aquitaine Group--which includes the critically acclaimed Aquitaine - Bar á Vin BistrotGaslight, Metropolis Café, and Union Bar and Grille in the South End, as well as Aquitaine Chestnut Hill and Aquitaine Dedham.

What sets Woods apart is his possession of both the business and creative restaurant acumen. A graduate of the Culinary Institute of America, he began working in restaurants when he was a teenager. After a short stint on Wall Street, Woods switched gears to the fast-paced dining scene in New York City. Ever since, he's has brought business sense and culinary expertise to each of his ventures.

Arriving in Boston in 1993, Woods opened Alloro restaurant in the North End. He went on to serve as Executive Chef at Armani Café. He then opened his own restaurant, Metropolis Café in April 1995 followed by Aquitaine Bar á Vin Bistrot in 1998 and Aquitaine Chestnut Hill in 2000. The restaurants have received praise from local and national publications including The New York Times and Food & Wine magazine.

Biking through Europe annually for inspiration, Woods remains committed to providing his clients with the highest quality dining experience at an affordable price.

  • food
  • chef
  • info
 
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chantilly
1. noun Prepared or served with whipped cream.
Chèvre
1. noun French for "goat," as in cheese.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Poivre
1. noun French for "pepper."
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
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.
Vol au vent
1. noun A round case of puff pastry with a pastry lid which is filled after baking and served as an hors d'oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.