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The Basics: Tremont 647 restaurant information

Tremont 647

647 Tremont Street
Boston, MA 02118
617-266-4600

Tremont 647 restaurant information
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Tremont 647 opened its doors in December of 1996 with a mission to provide high quality food and hospitality in a professional, fun and funky environment. The 70-seat restaurant, in the heart of Boston’s South End, serves up boldly flavored American cuisine, with inventive global influences and has become a beloved neighborhood destination know for its weekend brunch and sunny sidewalk seating.

Chef-owner Andy Husband’s commitment to locally grown ingredients is reflected in the restaurant’s eight-season cycle – the menu changes bi-monthly to take advantage of what’s fresh in the market.

News and Events at Tremont 647 restaurant

The Dining Docket
May 21st - May 27th
How do you make a full week of work more tolerable when you are this close ...

American Lamb Heads South of the Border
Lamb tacos? Yes. Yes indeed.

Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.

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pot de crème

by Chef Andy Husbands

  • food
  • chef
  • info
Butterscotch pots de crème with vanilla crème fraîche, sea salt and chocolate cookie
 
 
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.
Empanada
1. noun Savory or sweet turnover.
Pancetta
1. noun Cured Italian bacon.
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.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tuile
1. noun A thin, crisp, French cookie.