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The Basics: Aquitaine restaurant information

Aquitaine

569 Tremont Street
Boston, MA 02118
617-424-8577

Aquitaine restaurant information
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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 original Aquitaine, which fronts on Tremont Street in the South End, captures the essence of a modern bistro with a bustling atmosphere and décor that blends rich chocolate browns, mahogany and taupes. The dining room is lined with leather booths on one side and a long banquette and white-clothed tables on the other, offering diners a front row view of the open kitchen. French artwork, posters and mirrors decorate the space, which is both romantic and sexy.

Whether you're 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 restaurant

New Face in the South End
With former chef Matt Gaudet working on getting his Kendall Square restaurant, West Bridge, ready for an early summer opening ...

Brunching Before the Big Race
If you're planning on watching the final leg from the sidelines in the Back Bay, be sure to get ...

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

Seth Woods

Chef at Aquitaine

Chef Seth Woods at Aquitaine

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.

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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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Cornichons
1. noun A gherkin in France.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Mousseline
1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.