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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.

Scott Herritt

Chef at Marliave

Chef Scott Herritt at Marliave

Scott Herritt's future as a Chef was anything but planned.  While enrolled as a marketing major at the University of Oklahoma, Herritt started working in kitchens throughout the city to earn money for college.  He quickly learned that the restaurant business was his true calling and moved from the classroom to the kitchen, working his way through some of the area's most prestigious establishments.

Within three years, he became Executive Chef at the city's premiere, three-star restaurant Legends.  But like many head chefs, Herritt wanted his own place.  So, at the tender age of twenty three, he opened Victoria's, a traditional Italian bistro that still thrives today. Meanwhile, Boston was garnering a national reputation for its burgeoning restaurant scene and talented chefs. He had reached the pinnacle of success at home, so he packed up those recipes and headed to Boston.

Herritt worked in kitchens throughout the city from Charley's (where he met his wife Danielle), to Legal Sea Foods, to the seasons at the Bostonian Hotel.  Eventually, he settled in at Florentine's as Executive Chef where he turned the casual lounge into one of the North End's most popular and enduring Italian restaurants.

The success of Florentine's inspired Herritt to open Grotto in July of 2003. A smaller, quieter venue where he's able to focus on fewer dishes with finer flavors and styles,Grotto is an Italian inspired bistro with a cool Greenwich Village vibe. The menu incorporates a little bit of everything that makes Italian cuisine so popular - marinated meats and chops from Tuscany, stews from the Mediterranean and pasta dishes from Rome. Hailed as one of Boston's hidden gems, Grotto has hosted politicians, dignitaries, celebrities and fellow restaurateurs to rave reviews.

In 2008, Herritt saw a small for rent sign in the upstairs window of The Marliave, a dining landmark in Downtown Crossing. The enterprising chef jumped at the opportunity to breathe new life into this hidden gem, which was opened originally in 1885 by Henry Marliave, a French immigrant who came to America to find his fortune. The refurbished restaurant features two dining rooms: The Upstairs which serves classic continental cuisine in a more formal setting and The Downstairs, which evokes the restaurant's bootlegging days with classic prohibition-era cocktails and updated versions of the classic dishes.

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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.