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The Basics: good life restaurant information

good life

28 Kingston Street
Boston, MA 02111
617-451-2622

good life restaurant information

Enjoy the good life in the heart of Downtown Crossing, where the culinary philosophy seems to be “good food doesn’t have to take itself too seriously.” Chef Michael Scelfo, who’s generated a loyal following among Boston’s food enthusiasts, took the helm in the kitchen in December 2006, creating a menu designed to exceed expectations without breaking the bank.

Open for lunch and dinner, good life also features afterlife, a subterranean lounge where guests can get cozy in comfortable booths, listen to live music or DJs spinning tunes of all types, and choose from more than 150 vodkas from all over the world.

News and Events at good life restaurant

Life's Good at the Good Life
In the hands of chef Michael Scelfo, the Good Life goes from after work watering hole to full fledged dining ...

20th Annual Taste of the Nation
In celebration of twenty productive years dedicated to ending hunger, Taste of the Nation returns to the Hynes Convention Center ...

Get a Taste of the good life
Having earned himself a loyal following with his work at restaurants like Tea Tray in the Sky, Dedo, Umbria and ...

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calamari

by Chef Michael Scelfo

  • food
  • chef
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Calamari with air dried sausage, Thai basil, toasted pine nuts and togarashi aioli
 
 
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.
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.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
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.
Queso
1. noun Spanish for cheese.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.