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The Basics: Marliave restaurant information

Marliave

10 Bosworth Street
Boston, MA 02113
617-422-0004

Marliave restaurant information
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Opened originally in 1885 by Henry Marliave, a French immigrant who came to America to find his fortune, The Marliave, from its tucked away Downtown Crossing spot, has survived two World Wars, the Great Depression, Prohibition and twenty-three different presidents.

Now in the hands of chef-owner Scott Herritt (of nearby Grotto), the dining landmark has been painstakingly and respectfully restored and features two dining rooms. Taking his cues from the many menus - French, Italian and straight up New England - served over the years, chef-owner Scott Herritt has designed a menu of seasonal, locally-courced continental cuisine. The downstairs bar, which evokes the restaurant's bootlegging days, serves classic prohibition-era cocktails.

News and Events at Marliave restaurant

The Outdoor Dining Guide is Back
Forget spring - summer's in the air.

The Dining Docket
January 30th - February 5th 
Stuck in a culinary rut? Take a glance at this week's dining docket and pick ...

Marliave's Groundhog Day Mixer
Come together on Thursday, February 2nd to Give the Groundhog his Props at Marliave.

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beet salad

by Chef Scott Herritt

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Beet salad with goat cheese, walnuts, pomegranate, and arugula
 
 
Dictionary
 
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
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.
Galette
1. noun A round, flat cake or tart.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots 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.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
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.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.