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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.

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Jamie Mammano

Chef at Mistral

Chef Jamie Mammano at Mistral

From the day that Chef Jamie Mammano opened the doors to Mistral in 1997, his biggest culinary venture yet was destined to become a legend of the Boston dining scene. A graduate of the Culinary Institute of America in New York, Mammano established a reputation for himself amongst the country's most highly-regarded chefs during stints at The Jockey Club and Le Pavillion Restaurant in Washington DC, as the chef for the United States Ambassador to Spain, and 10 years spent in the kitchens of the Four Seasons Hotel Company, where he honed his culinary skills at the company's Washington DC, Seattle, Chicago and Boston properties. While serving as Executive Chef for the Four Seasons Hotel Boston, Jamie single-handedly catapulted its dining room, Aujourd'hui, to the #1 ranking in the Zagat Survey of Boston Restaurants in 1995, and soon after readers of Boston Magazine chose Aujourd'hui as the #1 restaurant in Boston and Condé Nast Traveler named it the #4 restaurant in the country.

Seeking the next big challenge, Jamie left the Four Seasons, and along with partners Paul Roiff and Seth Greenberg, created the concept for Mistral, a French/Mediterranean bistro in Boston's South End. Through crafting the menu, hiring the staff, handpicking the tableware, choosing the décor and designing the kitchen, Jamie was able to give life to the restaurant he had always dreamed of - a restaurant where Boston diners couldn't wait to frequent. Since then, Mammano and Mistral have consistently delivered excellent food, exceptional service, and garnered numerous accolades including Top 25 New Restaurants in America by Esquire Magazine, Sexiest Bar by Food & Wine, and four Best of Boston awards from Boston Magazine. Mammano has appeared on NBC's Today Show as well as CNN's On the Menu. In June 1999, Nation's Restaurant News named Mistral as one of 5 Hottest Restaurants in Boston and in July of the same year, he was invited to be a guest chef at the famed James Beard House.

Realizing he had a winning combination of talent, Mammano embarked on his second restaurant venture with Mistral partner Paul Roiff in January 2003 with the opening of Teatro, a stylish yet casual Italian-influenced bistro. With Teatro, Mammano has created a comfortable dining spot in Boston's trendy Ladder District, where diners enjoy inspired Italian food and drinks, an open kitchen and playful design. In November of 2005, the duo followed up their success when Roiff made Mammano a partner in The Federalist, now Mooo.... a modern steakhouse inside the XV Beacon Hotel in November 2005. Then, the pair opened Sorellina, in January 2006. Offering a menu of regional Italian-Mediterranean cuisine with a modern twist, a unique wine list focusing on hidden Italian gems, upbeat and sophisticated service, and a warm, contemporary design enhanced by the glow of a back wall mural and floor-to-ceiling windows, Sorellina is truly a feast for the senses. Their newest endeavor is L'Andana in Burlington, Massachusetts. Here, The Columbus Restaurant Group hopes their winning touches and a menu of fabulous Tuscan cuisine will continue to escalate this fine dining location into one of the city's most popular dinner destinations.

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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.