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The Basics: Icarus restaurant information

Icarus

3 Appleton Street
Boston, MA 02116
617-426-1790

Icarus restaurant information

A favorite in the South End since 1978, Icarus, with its American regional menu, continues to set the standard for fine dining in Boston. Chef-owner Chris Douglass’ innovative American cuisine features seasonal, often organic, ingredients, like fruits and greens form New England farms, fresh-caught fish from local waters and the finest farm-raised meat and poultry.

The two-level, subterranean dining room is spacious, yet intimate and the cozy bar is the perfect spot for a drink or an appetizer. Drop in Friday nights for live jazz and a glass of wine from the award-wining list.

News and Events at Icarus restaurant

Deja Lulu - Jazz & A New Lounge Menu at Icarus
Channeling the spirit of Lulu White’s, a long defunct South End nightclub that was the height of urban cool ...

Introducing Tavolo
Chef and Dorchester native Chris Douglass’ plans for a Peabody Square pizza-pastaria are progressing quite nicely.

Icarus Celebrates Thirty Years in the South End
In the midst of their annual month-long birthday celebration, the team at Icarus – led by chef de cuisine Bill Flumerfelt ...

Chefs

at Icarus

 

Chef Chris Douglass
A self-taught and unmentored chef who began washing dishes in a restaurant kitchen as a ...

Chef Bill Flumerfelt
Chef Bill Flumerfelt cut his teeth at the take-away kitchen at Verrill Farms in Concord, ...

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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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
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.
Porcini
1. noun Smoky, meaty wild mushrooms.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.