Tremont 647
647 Tremont Street
Boston, MA 02118
617-266-4600
Tremont 647 opened its doors in December of 1996 with a mission to provide high quality food and hospitality in a professional, fun and funky environment. The 70-seat restaurant, in the heart of Boston’s South End, serves up boldly flavored American cuisine, with inventive global influences and has become a beloved neighborhood destination know for its weekend brunch and sunny sidewalk seating.
Chef-owner Andy Husband’s commitment to locally grown ingredients is reflected in the restaurant’s eight-season cycle – the menu changes bi-monthly to take advantage of what’s fresh in the market.
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Andy Husbands
Chef at Tremont 647
Born and raised in Seattle, Chef Andy Husbands moved to Massachusetts with his father in 1984 at the age of fourteen. That was the year he took an after school job working at a neighborhood bakery, and has never looked back.
In 1992, following graduation from Johnson & Wales University, and many cooking jobs in restaurants in and around Boston, Husbands was hired as Sous Chef at the nationally renowned East Coast Grill, in Cambridge, where he worked under James Beard award-winning Chef Chris Schlesinger. In 1993, he was appointed Executive Chef.
In 1995, Husbands took the year off to travel the West Coast on his motorcycle, living and working on Elizabeth Berry's Organic Farm in Abique, New Mexico and apprenticing at several San Francisco Bay area restaurants.
Upon his return, he decided to turn his dream of opening his own restaurant into a reality. Husbands and high school friend Chris Hart pooled their collective funds and began seeking out investors for their ambitious project. Over the next six months, they met with financial advisors, architects, real estate brokers and potential investors, built up a capable team of professionals, and turned the once raw retail space into a beautiful and funky high-end eating establishment.
Tremont 647 opened its doors in December of 1996 with the mission to provide high quality food and hospitality in a professional, fun and funky environment. The seventy-seat restaurant, in the heart of the South End, serves up boldly flavored American cuisine, with inventive global influences. Husband's commitment to locally grown ingredients is reflected in the restaurant's eight-season cycle - the menu changes bi-monthly to utilize what's fresh in the market.
In September of 2004, Husbands released his first cookbook, The Fearless Chef, and spent the better part of that fall traveling the country, making TV, radio, and bookstore appearances on his wildly successful national cookbook tour.
Husbands, whose motto is "anyone who thinks that they are too small to make a difference has never been bit by a mosquito" is involved with a number of local and national hunger relief-focused charities, including Taste of the Nation, Share Our Strength and the Boston Operation Frontline.
Husbands' blue-medal-winning team, iQue BBQ, has been competing in BBQ competitions all over New England since 1998. He was honored by the National Pork Board, as one of only five Celebrated Chefs in the country. He is also an honored chef of the Dairy Council, where he helps promote and even creates and tests recipes for the likes of national fast food chains like Sonic.
- 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.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- 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.
- 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.
- Pancetta
- 1. noun Cured Italian bacon.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Quesadilla
- 1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
- Tempura
- 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.