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The Basics: Flora restaurant information

Flora

190 Massachusetts Ave.
Arlington, MA 02474
781-641-1664

Flora restaurant information
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Located in the heart of East Arlington, Massachusetts, Flora Restaurant has been a favored local dining destination since 1996. Housed in the renovated Arlington Five Cent Savings Bank - the restaurant makes use of the 1920's brick and granite exterior as well as the dramatic barrel vaulted ceiling, two story windows and original mahogany vestibule.

Against this elegant backdrop, chef-owner Bob Sargent serves a menu of simple, heartfelt American classics reinterpreted with French and Italian influences. He builds his dishes - and the menu - around local foods (especially seafood and farm-fresh produce) whenever he can.

Flora features Private Dining Rooms available for all size parties, a cool bar open during dining hours and a Sunday Buffet Brunch that can't be beat. Flora is also just a block away from the Capitol Theater, making it the perfect spot for a pre-theater dinner or after-movie dessert.

News and Events at Flora restaurant

The Dining Docket
May 7th - May 13th 
Sunday may be all about Mom, but there's no need to wait till then. You ...

The Authors Keep Coming to Flora
Flora once again takes a literary approach to dinner with another installment of their visiting author series.

Earth Day in Arlington
Chef Bob Sargent salutes the planet with a special Earth Day menu.

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flan

by Chef Bob Sargent

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Roasted garlic flan with sautéed spinach and goufrette potatoes
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Daube
1. noun A classic French dish made with beef, red wine and vegetables, braised for a number of hours.
En croute
1. noun A food that is wrapped in pastry and baked.
Gaufrette
1. noun Thin, fan-shaped, waffled wafers.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mousseline
1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Puttanesca
1. noun Spicy, bold tomato sauce (hence the name, deriving from the Italian word for whore) made distinct with anchovies, capers and black olives.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.