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The Basics: Noche restaurant information

Noche

3 Appleton Street
Boston, MA 02116
617-482-0117

Noche restaurant information
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Noche, a sophisticated restaurant and lounge in the South End, serves modern Latin American cuisine in a stylish subterranean setting that's perfect for just any night on the town.

The menu, one of the few in Boston that's available into the wee hours, changes seasonally, incorporating the freshest New England ingredients. Chef Scott Robertson uses modern technique and ethnic accents to evoke the various culinary cultures of the Americas.

The dining room, with playful nods to the concept of night, features sculptures illustrating the moon as it moves through its phases. In the bar, where hand-blown Italian pendants mimic the night sky, white silestone table tops, dark mahogany and ivory leather chairs combine to create a comfortable yet elegant space.

News and Events at Noche restaurant

Dawn of New Day at Noche
Chef Scott Robertson debuts a new menu of Latin-inspired small and large plates at Noche

The Dining Docket
October 17th - October 23rd
There's no dearth of dining options around here. Fill your week with all manner of ...

Noche, the New Industry Night Spot
Hospitality professionals have a new Sunday night spot.

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duck

by Chef Scott Robertson

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Ancho chili rubbed duck leg tostada with shaved lettuce, green mango, blue corn tortillas and guava BBQ
 
 
Dictionary
 
Achiote
1. noun The rust-colored, smoky-flavored seed of the annatto tree.
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.
Chayote
1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Queso
1. noun Spanish for cheese.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.