BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Zebra's Bistro restaurant information

Zebra's Bistro

21 North St.
Medfield, MA 02052
508-359-4100

Zebra's Bistro restaurant information
Share Zebra's Bistro share on LinkedIn share on Twitter share on Facebook

Medfield diners don't have to head into the city to enjoy an evening out over an exceptional meal - Zebra's Bistro brings all the urbane sophistication of Boston's vibrant dining scene out to Metro West. Opened in 1999 by South End transplant, chef-owner Craig Neubecker, this much-lauded bistro welcomes guests with a warm and comfortable upscale-casual atmosphere and two distinct menus.

With two menus - a new American menu of contemporary classics and an elaborate sushi menu - Neubecker is able to sate a broad range of culinary cravings. Both menus are complemented by a selections from the award-winning wine list or the full bar and can be enjoyed in the dining room or on the patio (weather permitting, of course).

News and Events at Zebra's Bistro restaurant

The Dining Docket
November 21st - November 27th 
There'll be no lack of feasting this week. But we've got tons of options ...

It’s Beginning to Look a Lot Like Christmas
Get into the holiday spirit (no, it's not too early) and reserve your tickets for Zebra's Bistro's ...

next

asparagus

by Chef Brendan Pelley

  • food
  • chef
  • info
Chilled asparagus with poached egg, pickled Hon Shimeji mushrooms, parmesan and truffle oil
 
 
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.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
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.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Togarashi
1. noun Small, red Japanese chile.