Pigalle
75 Charles Street South
Boston, MA 02116
617-423-4944
A Theater District perennial favorite, Pigalle is a seamless collaboration between chef-owner Marc Orfaly and his wife and business partner, Kerri Foley. By combining Foley’s gracious, knowledgeable hospitality with Orfaly’s confident and innovative French-influenced cuisine, they’ve created what they refer to as a “mom and pop place of a higher order.”
With Parisian, Asian and Middle Eastern elements commingling on a menu that changes regularly to reflect what's freshest at the market, it’s no wonder that Orfaly and Pigalle have piles of accolades including a James Beard Award nomination and Food & Wine’s Top Ten Chefs.
New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.
Industry Night at Restaurant L
Calling all restaurant professionals who are looking for a chance to unwind during the busy holiday season - Chef Marc Orfaly ...
dante's Sunday Afternoon Ball Brawl
It’s a meatball free-for-all at dante on Sunday, November 9th at the first ever Ball Brawl.
tuna martini
by Chef Marc Orfaly
Tuna martini with seaweed salad, spicy crème fraiche and tobiko roe
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Cassoulet
- 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
- 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.
- Cornichons
- 1. noun A gherkin in France.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- 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.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Poivre
- 1. noun French for "pepper."
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Tempura
- 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.