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The Basics: Sel de la Terre Long Wharf restaurant information

Sel de la Terre Long Wharf

255 State Street @ Longwharf
Boston, MA 02109
617-720-1300

Sel de la Terre Long Wharf restaurant information

Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, partners with his longtime sous chef Geoff Gardner to bring the rustic cuisine of Provence to Boston diners. Sel de la Terre, which translates as "salt of the earth", celebrates the simplicity, warmth and tradition of the beloved region of Southern France. Sun washed hues and heady scents will transport you the moment you walk in the door.

Located in the beautiful downtown waterfront area of Boston, Sel de la Terre's original location is situated right next to the New England Aquarium, within walking distance of Faneuil Hall, Government Center, the North End and the Financial District.

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Sel de la Terre Long Wharf

255 State Street @ Longwharf, Boston, MA 02109

brunch
  • Sun, Sat: 11 a.m.-4 p.m.
lunch
  • Mon-Fri: 11 a.m.-4 p.m.
dinner
  • Sun-Sat: 4 p.m.-10 p.m.
late night
  • Wed-Sat: 10 p.m.-12:30 a.m.
  • phone 617-720-1300
  • reservations recommended
  • parking nearby garage, on-street
  • valet yes, available after 5:00pm for $16 per car
  • accessibility full
  • capacity: 165
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-720-1300

website

 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Persillade
1. noun French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.
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.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.