Metropolis Cafe
584 Tremont Street
Boston, MA 02118
617-247-2931
A cozy and casual little restaurant overlooking bustling Tremont Street, Metropolis Café is the flagship endeavor from the Aquitaine Restaurant Group, which now includes three Aquitaine locations, Union Bar and Grille and Gaslight Brasserie du Coin. Though its sister restaurants may garner more of the spotlight, Metropolis has been quietly setting the standard and raising the bar for neighborhood dining in Boston's South End.
The intimate, candlelit dining room, with its original tin ceiling, mosaic tiled floor and copper-topped bar, channels old school charm and warmth. The Mediterranean-influenced menu, complemented by a varied wine list and great beer selection, features classic dishes executed flawlessly and enhanced by inventive little touches. The award winning brunch, served on both Saturday and Sunday, draws a loyal crowd of regulars from the neighborhood and beyond.
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Seth Woods
Chef at Metropolis Cafe
One of Boston's most successful chef/restaurateurs, Seth Woods is the Executive Chef-Owner of the Aquitaine Group--which includes the critically acclaimed Aquitaine - Bar á Vin Bistrot, Gaslight, Metropolis Café, and Union Bar and Grille in the South End, as well as Aquitaine Chestnut Hill and Aquitaine Dedham.
What sets Woods apart is his possession of both the business and creative restaurant acumen. A graduate of the Culinary Institute of America, he began working in restaurants when he was a teenager. After a short stint on Wall Street, Woods switched gears to the fast-paced dining scene in New York City. Ever since, he's has brought business sense and culinary expertise to each of his ventures.
Arriving in Boston in 1993, Woods opened Alloro restaurant in the North End. He went on to serve as Executive Chef at Armani Café. He then opened his own restaurant, Metropolis Café in April 1995 followed by Aquitaine Bar á Vin Bistrot in 1998 and Aquitaine Chestnut Hill in 2000. The restaurants have received praise from local and national publications including The New York Times and Food & Wine magazine.
Biking through Europe annually for inspiration, Woods remains committed to providing his clients with the highest quality dining experience at an affordable price.
- Asiago
- 1. noun Semi-firm Italian cheese made from cow's milk.
- Aubergine
- 1. noun French for "eggplant."
- Beurre noisette
- 1. noun Butter cooked to a hazelnut (noisette) color.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Chèvre
- 1. noun French for "goat," as in cheese.
- 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.
- Couscous
- 1. noun Granular semolina popular in North Africa.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Duxelles
- 1. noun Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
- 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.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- 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.
- 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.
- Tagliatelle
- 1. noun What they call fettuccine born in northern Italy.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
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