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The Basics: Red Lantern restaurant information

Red Lantern

39 Stanhope St.
Boston, MA 02116
617-638-0077

Red Lantern restaurant information
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Developed by Big Night Entertainment Group (the folks behind swanky night spots like Shine at MGM Grand Foxwoods, Scorpion Bar at Foxwoods and High Rollers Luxury Lanes and Lounge), Red Lantern offers a sophisticated, sensual style dining experience unlike any other in the Back Bay.

While the expansive loft-like space, with its exposed beams and brick walls, feels very Bostonian, the décor is all eastern chic - from the carved wooden doors at the entrance to the decorative lanterns hanging from the ceilings in the bar and dining room.

But the room's real focal point is the open kitchen, complete with sushi counter, custom wok station and oversized, gold-leaf ziggurat hood. Executive Chef Kevin Long and his team produce an eclectic pan Asian menu that pulls from the culinary traditions of China and Japan recreated with local ingredients.

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green beans

by Chef Kevin Long

  • food
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Tempura green beans with three sauces – spicy, sweet and herbal
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
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.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
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.
Oyster sauce
1. noun A dark colored, all-purpose Chinese sauce made from oysters, water, salt, soy sauce and cornstarch.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
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.
Tobikko
1. noun Flying fish roe.
Togarashi
1. noun Small, red Japanese chile.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.