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The Basics: Bravo restaurant information

Bravo

465 Huntington Ave.
Boston, MA 02115
617-369-3474

Bravo restaurant information
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Nestled among the masters of art and design in the galleries, Bravo at the Museum of Fine Arts, stirs the senses with its culinary artistry – seasonally-inspired, progressive American cuisine. The sophisticated dining experience is made complete by impeccable service and an extensive wine list filled with signature offerings some hidden gem wineries and distilleries from all over the world.

Bravo itself is a work of art, with bold colors and clean lines created by famed restaurant designer Peter Neimitz. The inviting warm ambiance complements a rotating selection of some of the museums modern and contemporary masterpieces.

News and Events at Bravo restaurant

The Dining Docket
November 28th - December 4th
Baby, its cold outside. OK, maybe it's not too cold out today, but who knows ...

Upcoming MFA First Fridays
On the first Friday of the month, art enthusiasts and stylish socializers flock to the Museum of Fine Arts for ...

Picture Perfect Food Photos from Bravo
After chef Jacqueline Kelly's final performance in the kitchen, interim chef Patrick Gilmartin steps into the spotlight with six ...

Tim Partridge

Chef at Bravo

Chef Tim Partridge at Bravo

Currently the Executive Chef for Restaurant Associates at the Museum of Fine Arts, chef Tim Partridge oversees all culinary operations at the MFA including those at Bravo and the New American Café.

In 1995, Partridge left a successful career in environmental geology to pursue cooking.  He began his career working three shifts a week at the Classic Cup in Kansas City.  By early 1996, he returned to Massachusetts where he landed at Tosca with James Beard Award winner Ken Oringer.

After great success at Tosca, Partridge went to the East Coast Grill in Cambridge to work with acclaimed restaurateur and author Chris Schlesinger.  He served as line cook, sous chef and finally as Executive Chef.  In Early 1999 Schlesinger asked Partridge to open his new venture the Back Eddy in Westport, Massachusetts.

In 2000 Tim opened "Perdix" in Jamaica Plain. Boston Magazine called Perdix "the quintessential neighborhood restaurant" awarding it Best of Boston 2002.  Next Bon Appétit named it One of the Best Neighborhood Restaurants in September 2002. In addition, the Zagat Guide said "Food is the star at this wonderful new bistro: a tiny treasure that's easily a cut above the other local eateries."

In 2006, Patridge became involved with the Back Bay Restaurant Group where he was the Executive Chef for the Atlantic Fish Company and opening Executive Chef for Bouchee a 200 seat restaurant on Newbury Street in the Back Bay. During his tenure he was featured on the Phantom Gourmet, received a 3-star review from the Boston Globe, and was featured in the Boston Globe Magazine. His recipes have been seen in such publications as Shape, Boston Common Magazine and the Boston Globe.

In 2009 as Peartree Consulting, Partridge worked as a menu and catering consultant where he worked on Darryl's Corner Bar and Kitchen, Jerry Remy's Sports Bar and Grill, and Smoke and Pickles catering in Westport Massachusetts

In 2010, Partridge was part of the New American Café opening team and is now leading the culinary team at the MFA.

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Agrodolce
1. noun Italian sweet and sour sauce.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Cabrales
1. noun A noted Spanish blue cheese.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Concassé
1. noun A coarsely chopped or ground mix.
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.
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tuile
1. noun A thin, crisp, French cookie.