Great Bay
500 Commonwealth Avenue
Boston, MA 02215
617-532-5300
Like a pearl tucked in the Hotel Commonwealth in recently revitalized Kenmore Square, Great Bay is the third award-winning restaurant from the creative minds behind Boston favorites, Radius and Via Matta.
The restaurant’s two dining rooms are full of modern whimsy, decorated with the delicacy and infinite coloration of the sea. The interplay of light, fabric, motion, and the arching interior ceiling feel like a trip inside a giant sea creature.
The menus at Great Bay change daily but they always feature immaculate seafood, tender cuts of meat, organic vegetables and imaginative accompaniments.
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sashimi
by Chef Michael Schlow
Nairagi sashimi with baby iceberg, daikon, opal basil and chimichurri
- 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.
- Béarnaise
- 1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
- Bouillabaisse
- 1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- Cassoulet
- 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
- 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.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- 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.
- Couscous
- 1. noun Granular semolina popular in North Africa.
- 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.
- Formaggio
- 1. noun Italian for cheese.
- Fricassee
- 1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lemongrass
- 1. noun A lemon-scented herb used liberally in Thai cooking.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Masa
- 1. noun Corn tortilla dough.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- 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.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Tapenade
- 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Togarashi
- 1. noun Small, red Japanese chile.
- Tomatillo
- 1. noun A diminutive green relative of the tomato.
- Tuile
- 1. noun A thin, crisp, French cookie.
- Verjus
- 1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.