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The Basics: Scarlet Oak Tavern restaurant information

Scarlet Oak Tavern

1217 Main Street
Hingham, MA 02043
781-749-8200

Scarlet Oak Tavern restaurant information
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Striking a balance between elegant and casual, the Scarlet Oak Tavern offers well-heeled Hingham diners a spot, right on the South Shore, that fits the bill for just about any occasion - a burger at the bar, brunch with the whole family or a romantic dinner for two.

Located in a painstakingly restored 250-year old colonial house on Hingham's historic Main Street, the restaurant melds old school charm and cotemporary cuisine. The menu embraces its steakhouse roots with an impressive array of meats but also includes updated versions of classic American comfort food, much of it sourced from local farms and purveyors, including sister property Gibbet Hill Farm in Groton, MA.

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Stephen Sherman

Chef at Scarlet Oak Tavern

Chef Stephen Sherman at Scarlet Oak Tavern

A native of Wilbraham, Massachusetts, Sherman earned his bachelor's degree in political science from the University of Massachusetts at Amherst. It was during college that Sherman's culinary career first got rolling. Numerous part-time and seasonal restaurant positions, on Block Island, in London and in North Hampton, Massachusetts piqued his interest.

Sherman attended the Culinary Institute of America, where he fulfilled his externship requirement at Union Square Café in New York. Nearing the completion of his degree, Sherman won grand prize in the Foods from Spain recipe contest which led him to positions in two of the best restaurants in Basque Country, Zuberoa and Arzak.

One of Sherman's fondest and proudest memories is from his time spent working in San Sebastian, in Spain's Basque Country as the grand prize winner of the Foods from Spain recipe contest. The restaurant was in a 500 year old farmhouse and every day they had to start a coal fire for the main cooking suite. The connection to local food products, fish, mushrooms and wild game started a trend that has continued throughout Sherman's career, in New York City, Boston and now in Hingham.

Upon his return to the States, Sherman took a position at the River Café, and then returned to Union Square, where he remained for over three years. In 1999, Sherman and his wife moved to Boston, where he helped to open Bricco, in the North End. In January 2000 he joined the Aquitaine Group, acting as chef at both Aquitaine Bar a Vin Bistrot in Boston's South End and Aquitaine Bis in Chestnut Hill. As the founding chef of Union Bar and Grille, Sherman was instrumental in establishing the restaurant as a neighborhood fixture and destination in the dynamic South End. Sherman's menus and recipes have received critical acclaim from Bon Appetit, Boston Magazine, The Boston Globe, Boston Herald, Boston Phoenix, Chronicle and the Phantom Gourmet.

After nearly nine years in the South End, Sherman headed for Hingham, taking the position of Executive Chef at Scarlet Oak Tavern.

Sherman lives in Scituate with his wife, Kristen and two boys, Henry and Oliver. He is excited to be at Scarlet Oak, actively contributing to the burgeoning South Shore dining scene and helping to establish the Tavern as a local culinary institution.

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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.
Cavatelli
1. noun Small pasta shells with wavy edges.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Framboise
1. noun French for raspberry.
Frijoles
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Ganache
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Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Panzanella
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Pesto
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Poivre
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Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
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Queso
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Quinoa
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Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
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Romesco
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Saltimbocca
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Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
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