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The Basics: Artisan Bistro restaurant information

Artisan Bistro

10 Avery Street
Boston, MA 02111
617-574-7176

Artisan Bistro restaurant information
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Recently opened in The Ritz-Carton Boston Common, Artisan Bistro serves as a gathering spot where guests can connect over approachable craft cooking. The menu features fresh local and seasonal dishes, using native ingredients, as well as uniquely sourced products, with subtle bistro influences.

The modern dining room is dressed with rich woods and features elegant European design elements. Crafted wood wainscoting envelops the room and dramatic ambient lighting from above bathes white-washed wood floors to reflect a bistro-like setting. New, ivory stitched-leather banquette seating lines the dramatic windows overlooking Avery Street.

The restaurant's bar is an integral part of the fun. The cocktail program includes local favorites, numerous microbrews and a signature Bloody Mary menu. The mood at the bar, like the restaurant itself, is lively and inviting, yet relaxed and casual.

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Andrew Yeo

Executive Chef at Artisan Bistro

Chef Andrew Yeo at Artisan Bistro

Chef Andrew Yeo graduated with excellence, from Asia's foremost tourism and hotel school, Singapore SHATEC. He is certified by the Culinary Institute of America in Wine & Food pairings and is known for his original and inventive food presentations with a distinctive style of Asian-influenced cuisine.

At the age of 24, he joined The Ritz-Carlton Millenia Singapore as a cook where he worked alongside several notable French chefs to develop and hone his skills and knowledge in French cooking. In 2002, he competed against other chefs for the Singapore Chaîne de Rôtisseurs and was awarded Outstanding Young Chef and then in 2003 he became Chef de Partie. He continued his career with The Ritz-Carlton and moved to the United States.

He joined The Ritz-Carlton Golf Resort of Naples as an Assistant Garde Manger Chef and soon there after accepted the position of Garde Manger Chef. In 2006, Chef Yeo was named Chef Tournant. His responsibilities included managing all aspects of the entire food and beverage culinary operation for the hotel. He has been instrumental in the design of banquet's culinary presentations.

In 2007, Yeo transferred to The Ritz-Carlton, Orlando Grande Lakes as the Chef Tournant. He oversaw all of the outlets, including menu developing, food ordering, banquet operations and event setup.

In 2009, he was promoted to Executive Sous Chef, overseeing the entire Culinary Division and giving support to the Executive Chef in all areas.

In 2011, Yeo took his new role and become the Executive Chef of The Ritz-Carlton, Boston Common.

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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.
Chantilly
1. noun Prepared or served with whipped cream.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Panna cotta
1. noun Egg-less Italian custard.
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.
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.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.