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The Basics: Tremont 647 restaurant information

Tremont 647

647 Tremont Street
Boston, MA 02118
617-266-4600

Tremont 647 restaurant information

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.

News and Events at Tremont 647 restaurant

New Year's Eve 2008 at Boston's Best Restaurants
See how your favorite restaurants are ringing in the New Year.

New Year's Day 2009 at Boston's Best Restaurants
Whether you're nursing a hangover or bright eyed and bushy tailed at the start of 2009, some of Boston ...

Tremont 647 Celebrates 12 Years
To celebrate twelve years of Tremont 647, chef-owner Andy Husbands throws a holiday cocktail social and the second annual momo ...

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cheese plate

by Chef Andy Husbands

  • food
  • chef
  • info
Too stinky cheeses with housemade jams, truffled honey and grilled toast
 
 
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.
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.