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The Basics: Mistral restaurant information

Mistral

223 Columbus Ave.
Boston, MA 02116
617-867-9300

Mistral restaurant information
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Mistral - gracious, sophisticated, seductive, distinctive - is the acclaimed French restaurant from celebrated chef-owner Jamie Mammano (who aslo owns and operates Teatro, Sorellina, Mooo.... and L'Andana). Located between the stylish South End and swanky Back Bay, the popular restaurant showcases a menu of straightforward French Mediterranean cuisine, made with the season's finest ingredients. The lounge and bar serves its own special menu of lighter fare for diners who are in the mood for a great meal in a more casual atmosphere.

Inspired by the wind that sweeps through the south of France, the restaurant's décor evokes the rustic yet sophisticated feel of Provence with delicate touches - hand-picked French pottery, antique wood accents, wrought iron chandeliers and patches of exposed brick walls. Arched, floor-to-ceiling windows add drama and drench the 140-seat dining room with warmth and light.

News and Events at Mistral restaurant

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Before you settle in to watch the Oscars, drop by the Brahmin for an afternoon/evening of do-gooding at the ...

Get Your Pie in the Sky
This Thanksgiving, avoid the hassle of baking your own pie and instead place your order with Pie in the Sky.

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tortellini

by Chef Jamie Mammano

  • food
  • chef
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Local butternut squash tortellini, brown butter and sage
 
 
Dictionary
 
Agrodolce
1. noun Italian sweet and sour sauce.
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.
Assiette
1. noun French for "assortment," as in cheeses.
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.
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.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Pancetta
1. noun Cured Italian bacon.
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.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
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.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.