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The Basics: Olives restaurant information

Olives

10 City Square
Charlestown, MA 02129
617-242-1999

Olives restaurant information

Located in the heart of Charlestown overlooking City Square Park, this award-winning restaurant (Esquire Magazine – Top Ten Restaurants, Gourmet – Best Food, Zagat Survey - #1 Restaurant) has a rustic setting filled with a mix of new and antique pieces, rich fabrics in warm earth tones, and a theatrical open kitchen from which chef-owner Todd English launched his luminous culinary career.

With an inviting private dining room and customized menus, Olives can accommodate just about any group for just about any occassion.

News and Events at Olives restaurant

All New Prix Fixe Option at Olives
If your wallet is feeling a little beleaguered these days, get over to Charlestown to check out the new prix ...

Second Annual Bubbles & Bites Benefit
The Shillings, that’s Curt and Shonda, host the second annual Bubbles & Bites fundraiser on Wednesday, December 10th at the ...

Taste of the Tour at the BofA Championship
Heading to the Bank of America Championship golf tournament? Be sure to drop by the Taste of the Tour pavilion ...

Chefs

at Olives

 

Chef Todd English
Olives' Chef-Owner Todd English was fifteen when he first entered the doors of a professional ...

Chef Joseph Brenner
Chef Joseph Brenner, who has enjoyed a twelve year culinary journey with restaurateur and mentor ...

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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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
Mâche
1. noun Dark, tangy greens used most often in salads.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.