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The Basics: North 26 restaurant information

North 26

26 North Street
Boston, MA 02109
617-557-3640

North 26 restaurant information
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North 26, the progressive American restaurant housed in the Millennium Bostonian Hotel, promises - and delivers - a New England dining experience that combines new world sensibilities and classic New England cuisine. Located just steps away from Quincy Market and Faneuil Hall, the restaurant promotes natural and sustainable cooking with a menu of fresh seafood creations, choice cuts of beef, hearty appetizers and to-die-for desserts.

The dining room at North 26 blends stunning hickory and dark walnut woodwork with natural light and organic architecture to create a modern, sophisticated space that's enhanced by wonderful views of some of Boston's most historic landmarks.

Well suited for any occasion - dinner with friends, a business lunch, a night on the town or an after-work cocktail - the restaurant also has a seasonal patio for al fresco dining right downtown.

News and Events at North 26 restaurant

Taste of the Nation 2012
Share Our Strength, the national non-profit which aims to end childhood hunger in America, is once again bringing the Taste ...

Feast Your Eyes - North 26
Hearty New England fare from North 26’s John Welch.

Super Hunger Brunch 2012
Get ready to brunch for a good cause at The Greater Boston Food Bank's Super Hunger Brunch, an annual ...

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salad

at North 26

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Iceberg salad with aged cheddar, Applewood smoked bacon, celery, red onion, grape tomatoes and house ranch
 
 
Dictionary
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies 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.
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.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Tuile
1. noun A thin, crisp, French cookie.