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The Basics: The Metropolitan Club restaurant information

The Metropolitan Club

1210 Boylston Street
Chestnut Hill, MA 02467
617-731-0600

The Metropolitan Club restaurant information
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Chestnut Hill’s newest dining destination, The Metropolitan Club and Bar, blends classic and contemporary elements for an entirely new and modern twist on the traditional steakhouse. Dark walnut paneling, roaring fireplaces and plush armchairs give the rooms a warm, clubby feel, while floating copper panels and azure glass accents behind the bar speak to modern sensibilities.

The menu pays tribute to traditional steakhouse classics, but with a creative and unique flair. An extensive wine list and an array of specialty cocktails make The Metropolitan Club a welcome addition to the Chestnut Hill restaurant community.

News and Events at The Metropolitan Club restaurant

Soft Shell Crab: 30 Ways in 30 Days
It's once again time to revel in soft shell crabs - The Metropolitan Club is taking advantage of the elusive ...

The Dining Docket
April 30th - May 6th
There's no reason to confine your epicurean adventures to the weekend when we've got ...

Coming Soon to ACK: Met on Main
The team from The Metropolitan Club is making a move to the Cape, opening Met on Main on Nantucket.

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pizza

by Chef Todd Winer

  • food
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Thin-grilled white pizza with garlic and lobster
 
 
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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chantilly
1. noun Prepared or served with whipped cream.
Compote
1. noun Slow-cooked fruit in syrup.
Comte
1. noun The French equivalent to Gruyère.
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.
Consommé
1. noun Meat or fish stock that has been clarified.
Coulis
1. noun A thick puree or sauce.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gourmand
1. noun A person who appreciates eating and drinking, sometimes to excess.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
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.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Shumai
1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Velouté
1. noun A creamy white, stock-based sauce.
Vermicelli
1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.