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The Basics: Hamersley's Bistro restaurant information

Hamersley's Bistro

553 Tremont Street
Boston, MA 02116
617-423-2700

Hamersley's Bistro restaurant information
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Some things have changed since Hamersley’s opened, originally a few doors down the road on Tremont, in 1987. They now have fancier digs with more seating, a private dining room, and a brick patio for casual outdoor eating. The most important things, though, have stayed the same.

The French-American bistro menu is still award-winning. They still make gracious hospitality their first priority. They’re still the friendly place that welcomes walk-in diners. And you’ll still see chef-owner Gordon Hamersley most nights, sporting his trademark baseball cap, cooking up a storm in the open kitchen.

News and Events at Hamersley's Bistro restaurant

Safe and Sound and Well-Fed
On Wednesday, May 9th, Rosie’s Place holds their annual Safe and Sound Spring Gala.

25th Annual Beyond Shelter Benefit
The Friends of Boston's Homeless once again enlist the help of some of the city's best chefs to ...

Cooking Matters at Tremont 647
Share Our Strength's annual fundraiser, Cooking Matters, is once again in the capable hands of Andy Husbands and his ...

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swordfish

by Chef Gordon Hamersley

  • food
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Skillet-cooked curried swordfish with preserved lemon, and olive and cilantro aioli
 
 
Dictionary
 
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Chantilly
1. noun Prepared or served with whipped cream.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Couscous
1. noun Granular semolina popular in North Africa.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
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.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Shad
1. noun The largest member of the herring family.
Sorrel
1. noun A sour, buckwheat-related herb.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.