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The Basics: Sorellina restaurant information

Sorellina

One Huntington Ave.
Boston, MA 02116
617-412-4600

Sorellina restaurant information
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Sorellina, sister restaurant to chef-owner Jamie Mammano's Mistral, Teatro, Mooo.... and L'Andana, offers an intense look at regional Italian cuisine from their spot right in the heart of Copley Square. The contemporary menu is complemented by a wine list that focuses on some hidden gems as well as international selections, creating a unique opportunity to explore.

Though Sorellina's front windows provide a view of some of Boston's most historic landmarks - Trinity Church and the John Hancock Tower - the dining room is all modern sophistication. A study in black, white and gray, the room boasts elegant floor-to-ceiling windows and a back-lit wall mural, which combine to create a comfortable and stylish space in which to enjoy dinner any night of the week.

 

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hamachi

at Sorellina

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Crudo yellowtail hamachi with blood orange, piquillo and chili aioli
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Papillote
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.