BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: City Table restaurant information

City Table

61 Exeter Street
Boston, MA 02116
617-933-4800

City Table restaurant information
Share City Table share on LinkedIn share on Twitter share on Facebook

Nestled in the heart of the Back Bay in the Lenox Hotel, City Table is a fun and comfortable, casually elegant neighborhood eatery. Warm brown woods, bamboo and slate flooring paired with leather banquettes and organic patterned fabrics in rich brown and blues create a relaxed and approachable environment where guests can gather after work, before a night out on the town or for a late night bite.

City Table's laid-back approach to dining allows guests more freedom to share and try a wide offering of starters, entrees and sides - each offering a creative take on classic American fare. In addition to breakfast and Sunday brunch, City Table serves a dinner menu made up of starters and small plates that are perfect for sharing.

The extensive beverage list features a variety of traditional cocktails and signature libations along with one-of-a-kind martinis and an award-winning wine list.

News and Events at City Table restaurant

25th Annual Beyond Shelter Benefit
The Friends of Boston's Homeless once again enlist the help of some of the city's best chefs to ...

Area Restaurants Shine at Taste of the Back Bay
The do-gooders of the Back Bay come together to highlight the neighborhood's fabulous eateries at the seventeenth annual Taste ...

Dinnerfest 2012
Before you settle in to watch the Oscars, drop by the Brahmin for an afternoon/evening of do-gooding at the ...

Dennis Wilson

Chef at City Table

Chef Dennis Wilson at City Table

Raised in Springfield, Massachusetts, chef Dennis Wilson made his first foray into the restaurant industry at the age of fifteen working in his local Friendly's. As a lover of food and not particularly interested in a nine to five desk job, he found his calling in the kitchen.

After graduating from the Connecticut Culinary Institute, his first stop was Horizons Restaurant a popular, casual dining restaurant in Wilbraham, Massachusetts. Under the tutelage of Chef-Owner Mark Melikan, Wilson worked his way from Garde Manger to Line Cook and ultimately to Sous Chef. Subsequent stops included Dalia's Bistro in Brookline and an extended stay at Circadia Bistro in Harwich Port on Cape Cod. Working alongside chef Franck Champely, Wilson developed his palate and learned refined French techniques.

In 2004, Wilson joined the team at Azure at the Lenox Hotel in Boston's Back Bay. Hired originally as a Line Cook, Wilson was soon named Sous Chef and then Executive Sous Chef. After the 2008 departure of Chef Robert Fathman, Wilson stepped into the role of Executive Chef without hesitation. In 2009 he successfully helped transform Azure into what is now City Table. Housed in the same location at the Lenox, the shift was made from white table cloth dining, to a more casual neighborhood eatery with the same great quality and creative menu items.

Though he'd like to open his own place eventually, Wilson is currently soaking up everything he can from Boston's culinary community, fine tuning his talent with seasonal produce, local seafood and ever changing menu ideas.

During his rare downtime, Wilson, who lives in the North End, loves to travel and catch the occasional soccer game.

  • food
  • chef
  • info
 
 
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.
Asiago
1. noun Semi-firm Italian cheese made from cow's milk.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Haricot vert
1. noun A green string bean with French attitude.
Hominy
1. noun Dried corn kernels from which the hull and germ have been removed.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pico de gallo
1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
Ramp
1. noun A wild onion.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.