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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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cake

by Chef Adam Kube

  • food
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Apple upside down cake with salted caramel gelato
 
 
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.