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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.

Scott Robertson

Chef at Noche

Chef Scott Robertson at Noche

Since his days as a dishwasher at the age of 14, Scott Robertson knew he wanted to be a chef, often hanging around the kitchen and observing the line cooks long after he had punched out. Robertson got his bearings in the kitchen while working under his mentor, Paul Sussman, at Daddy O's in Cambridge in 1996. While there, he was introduced to the bold flavors of New American cuisine.

Robertson developed his culinary style by adopting practices he learned while traveling through Europe and Central America, including stops in Costa Rica, El Salvador, France, Holland and London. His love for fresh, seasonal ingredients came from his early days at Daddy O's.

Robertson was given his first kitchen to run, Linwood Grill & BBQ, at the age of 25. Since, he has manned the cook's rooms of several Boston-area restaurants, including Franklin Café, The Claremont, Washington Square's Publick House, the Windsor House Inn in Duxbury, The Fireplace and Z Square.

In the spring of 2011, Robertson took over as chef at Noche Restaurant & Lounge in the South End. The stylish and sophisticated restaurant has given Robertson a chance to strtch his culinary legs and explore the flavors and styles of Latin American cuisine.

An avid fisherman, Robertson can be found digging for clams or surf casting for stripers with his son during his free time. He also enjoys watching English football.

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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.