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Finale - Boston

1 Columbus Avenue
Boston, MA 02116
617-423-3184

Finale - Boston restaurant information
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The Finale concept was borne out of a Harvard Business School brainstorming session in 1996. Sophomore would-be entrepreneurs Paul Conforti and Kim Moore spent the next couple of years refining the idea before opening their upscale dessert-focused café near Boston’s Park Plaza hotel in 1998.

Now with three locations, Finale offers an intimate setting that has been called plush, romantic and perfect for a late-night bite after a show or an indulgent mid-afternoon break. You can also get lunch and dinner here, and there’s a full list of wines, beers, cordials and coffees. Those Harvard kids think of everything.

News and Events at Finale - Boston restaurant

Finale's Got Suds and Sweets
Beer and dessert together?

Chefs for the Cure 2012
On Saturday, April 28th, The Viking Center in Westwood hosts the 4th annual Chefs for the Cure

Ice, Ice (Wine) Baby
Uncover the sweet pleasures of ice wine with pastry chef Nicole Coady at Finale's upcoming tasting, scheduled for Tuesday ...

Finale - Boston

1 Columbus Avenue, Boston, MA 02116

lunch
  • Sun: 11:00 AM - 3:30 PM
  • Mon-Fri: 11:00 AM - 4:30 PM
  • Sat: 11:00 AM - 3:30 PM
dinner
  • Sun: 4:00 PM - 11:00 PM
  • Mon: 5:00 PM - 11:00 PM
  • Tue-Thur: 5:00 PM - 11:30 PM
  • Fri: 5:00 PM - 12:00 AM
  • Sat: 4:00 PM - 12:00 AM
  • phone 617-423-3184
  • reservations , accepted for parties of five or more
  • parking nearby garage, on-street
  • valet no
  • accessibility full
  • capacity: 95
  • credit cards
  • food
  • chef
  • info

617-423-3184

website

 
 
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
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.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragu
1. noun Tomato and meat sauce from Bologna.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.