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The Basics: Citizen restaurant information

Citizen

1310 Boylston Street
Boston, MA 02215
617-450-9000

Citizen restaurant information
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Brought to you by the masterminds behind the Franklin Café and neighboring Tasty Burger, The Citizen Pub is a modern neighborhood tavern located just behind Fenway Park. The menu, which is available every night until 12:30am, offers fresh twists on tavern fare complemented by craft cocktails, world-class wines, a selection of 75 whiskeys and local micro-brews.

The dimly lit dining room, warmed by a fireplace during the chilly winter months, is filled with large, comfortable booths that allow large groups to linger (perhaps over the special order suckling pig?). Smaller tables and a long wood-topped bar are better suited for smaller parties and guests who'd like to mingle more freely. During the summer months, guests on the Boylston Street patio can watch the world go by and listen to the roar of the crowd at Fenway.

News and Events at Citizen restaurant

Vinny's Tip Jar
This Memorial Day, the Hotel Commonwealth hosts Vinny's Tip Jar, a fundraiser and auction in support of Vinny Sapochetti ...

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

B&G’s Oyster Invitational
If you're an oyster lover, mark your calendars for Sunday, May 6th - it's the fourth annual Oyster Invitational ...

Brian Reyelt

Executive Chef at Citizen

Chef Brian Reyelt at Citizen

A native of Westchester, New York, chef Brian Reyelt developed a love for cooking assisting his mother at her catering company. When his family moved to Barrington Rhode Island, he wrapped up high school and enrolled at Johnson & Wales Culinary School in Providence, Rhode Island.

During school Reyelt further fostered his culinary passion working at restaurants in and around Providence. A stand-out in his program, he graduated Magna Cum Laude, setting an early standard for the many accolades and awards that would later follow.

Upon graduation, Reyelt became Sous Chef at the Hotel Manisses on Block Island. Three years later he left the island life to pursue the cutting edge cuisine of the city. Working at Aujourd'hui, in Boston's Four Seasons Hotel, he gained an intricate knowledge of haute cuisine. Then, one late night after work, he ventured to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured his attention. Soon after securing a job there, his innate talent advanced him through the ranks to become Head Chef of the Franklin Café, Franklin Southie and now Partner and Executive Chef for the entire Restaurant Group, which includes Citizen Public House & Oyster Bar.

Reyelt's innovative spirit and first rate technical acumen complement the Group's philosophy of fine food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group's modern cuisine. As in all his culinary pursuits, he has excelled by bringing local, national and international attention to the restaurants under his leadership.

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Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chèvre
1. noun French for "goat," as in cheese.
Chorizo
1. noun Crumbly, spiced pork sausage.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.