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The Basics: Aura Restaurant restaurant information

Aura Restaurant

1 Seaport Lane
Boston, MA 02210
617-385-4300

Aura Restaurant restaurant information
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Aura restaurant, located at the Seaport Hotel in Boston's up-and-coming waterfront district, leapt onto the Boston restaurant scene in 1998 when it was named one of America's Best New Restaurants by Esquire's John Mariani.

Served in the welcoming open-air ambiance of Aura's dining room, chef Rachel Klein's creative American menu showcases her distinctive style and particular culinary perspective with dishes that are locally-sourced and seasonally-influenced. Book a table in the dining room to enjoy a uniquely Bostonian dining experience.

News and Events at Aura Restaurant restaurant

Get Your Tickets for Chefs in Shorts
June 22nd may seem a ways off but your savvy, foodie friends are already reserving their spots at this year ...

Rachel Klein Pops Up at Asana
Chef Rachel Klein, formerly of OM and most recently of Aura at the Seaport Hotel, has taken over as Executive ...

Cooking for a Cause
Head to the Seaport Hotel on Friday, March 30th for the 9th annual Cooking for a Cause, a benefit for ...

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salad

at Aura Restaurant

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Summer melon salad with smoked scallop, lime, Thai chili and sweet basil seed
 
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Fumé
1. noun French for "smoked."
Galette
1. noun A round, flat cake or tart.
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.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
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.
Poivre
1. noun French for "pepper."
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rocket
1. noun See "Arugula."
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Terrine
1. noun An earthenware container, or the dish cooked therein.