BOKX 109 American Prime
399 Grove Street
Newton, MA 02462
617-454-3399
On entering BOKX 109 American Prime guests may forget they're in Newton - the clean-lined dining room with its leather banquettes and elegant wood paneling feels too urbane to be suburban.
But BOKX 109 is where it's at with cool music, an open kitchen (complete with an eight seat chef's table), three private dining rooms and poolside outdoor dining during the warmer months. The modern American style cuisine paired with one of the most extensive wine lists in the area creates an experience that is "predictably sensational" every time. BOKX 109 American Prime is a performance in dining.
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Jarrod Moiles
Chef at BOKX 109 American Prime
Executive Chef Jarrod Moiles comes from a family of chefs and cookers from all around the country. Growing up in Oxford, Mass., he spent plenty of time in the garden and baking with his mother - making all sorts of pies and jams. He brings this creative flair and long-standing love of food and cooking to the kitchen at BOKX 109 American Prime in Newton, Mass.
Before getting his culinary degree from Johnson & Wales University, Moiles learned the ins and outs of the restaurant industry (starting at the tender age of 11) working in a local pizza shop, P&D Pizza, and at his brothers' steakhouse, D&B Moiles, where he learned how to prep work a line.
After a stint at the Marriot Hotel, Moiles worked at Public House in Sturbridge as a rounds cook, then joined the team at the Sturbridge Host Hotel and was a tournant chef at their Oxhead Tavern. He soon joined the team at Tiano's Restaurant in Worcester spending a year under chef Ken Novotny, eventually rising to Sous Chef, and ultimately taking the helm as Executive Chef (at the tender age of 23). He helped a friend open the Sturbridge Bistro and then rejoined chef Novtony at Willy's Steakhouse and Amici's Trattoria where he spent 4 years refining his skills.
Moiles joined the staff at The Metropolitan Club restaurant group, which was poised for expansion. Working directly with Executive Chef Todd Winer, Moiles was an instrumental member of the opening team at The Met Bar & Grill locations in Dedham and Natick. He was named Chef de Cuisine and asked to take over the flagship restaurant, The Metropolitan Club, in Chestnut Hill.
In the fall of 2010, Moiles make the move to BOKX 109 American Prime. As Executive Chef, he'll be able to blend his own brand of farm-to-table cuisine to suburban diners.
- 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.
- Béarnaise
- 1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
- Celeriac
- 1. noun More commonly known here as celery root.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Choucroute
- 1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Concassé
- 1. noun A coarsely chopped or ground mix.
- Coulis
- 1. noun A thick puree or sauce.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- 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.
- Ganache
- 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Infuse
- 1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
- 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.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Noisette
- 1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Egg-less Italian custard.
- 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.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Rouille
- 1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Timbale
- 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
- Tuile
- 1. noun A thin, crisp, French cookie.
- Velouté
- 1. noun A creamy white, stock-based sauce.
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