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The Basics: dbar restaurant information

dbar

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

dbar restaurant information
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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?

Christopher Coombs

Chef at dbar

Chef Christopher Coombs at dbar

Christopher A. Coombs the young, trend-setting Executive Chef behind dbar's success opened his first restaurant, Deuxave, in the fall of 2010. As Executive Chef/Owner at the Back Bay restaurant, Coombs has created a menu that features his own brand of cuisine, showcasing American ingredients prepared using the nouvelle techniques of contemporary French cuisine.

Coombs' culinary career began on the north shore of Boston working in a neighbor's seafood restaurant at an early age. Upon graduating high school, Coombs' drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. It was there Coombs' talent began to flourish.

His venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning chef Ming Tsai in 2003. Following his eye opening experience at Blue Ginger, his next step was to pay dues at a Relais & Chateau property Toppers at the Wauwinet on Nantucket under Chef Chris Freeman.

After a season on Nantucket, Coombs caught the attention of The Inn at Little Washington's owner and Executive Chef Patrick O'Connell in Virginia. Coombs was asked to prepare him dinner. This dinner led Coombs to an 18-month tenure at the Inn which would become most critical to his development as a chef. During his time at the Inn, Coombs had the opportunity to prepare special dinners for Laura Bush at The White House and for Le Club des Chefs de Chef.

In late 2005 Coombs returned to Boston with a new outlook on cuisine. He began a short stint at Aujourd'hui, followed by numerous stagiers around Boston in search of a chef who shared his passion and vision for cuisine. Coombs soon found a restaurant to take him to the next level. Working under Chef Scott Hebert at Troquet, Coombs further refined his skills, giving him the confidence needed to undertake his first Executive Chef position.

In August of 2006, Brian Piccini, owner of dbar, pitched Coombs his concept of an exciting and casual upscale cuisine in Dorchester and together, Piccini and Coombs placed a focus on fresh, local, seasonally inspired menus. Coombs furthers this philosophy through his commitment to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years.

Coombs' deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN's Chopped. Today, Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef. His focus is to provide a great dining experience that reflects his culinary passions, taking both Dorchester's and the Back Bay's dining scenes to a whole new level.

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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.