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

The Basics: dbar restaurant information

dbar

1236 Dorchester ave.
Dorchester, MA 02125
617-265-4490

dbar restaurant information
Share dbar share on LinkedIn share on Twitter share on Facebook

With the 2005 opening of dbar, Dorchester Avenue got a whole lot hipper. Owner Brian Piccini kept the cozy, dark mahoganied feel of the previous inhabitant (an old school Irish pub), and added a multi-hued lighting scheme, a pumping sound system and an eclectic, seasonal menu to create a dining experience that reflects Dorchester’s changing demographic.

An extensive martini list and an affordable, 200 bottle deep wine list add to the dbar experience, which draws clientele from the swanky South End and surrounding areas. Stick around after dinner to see dbar transform from dining destination into hopping nightclub and lounge.

News and Events at dbar restaurant

Wines of the World on Wednesdays
Spend your evenings spanning the wine-growing world without ever leaving the comfort of Boston asdbar introduces their new wine ...

dbar's Spring Wine Dinner
Chef Chris Coombs explores wines from the other side of the country at his upcoming wine dinner. 

Show Tune Tuesdays Continue in Dot
In the mood to belt out a few Broadway tunes?

next

asparagus

by Chef Christopher Coombs

  • food
  • chef
  • info
Roasted asparagus with crispy egg, La Quercia prosciutto Americano, arugula and wild mushroom-sherry vinaigrette
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
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.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Queso
1. noun Spanish for cheese.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
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.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.