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The Basics: 606 Congress restaurant information

606 Congress

606 Congress Street
Boston, MA 02210
617-476-5606

606 Congress restaurant information
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Located in the revitalized South Boston Waterfront district, 606 Congress at the new Renaissance Boston Waterfront Hotel is the culinary brain child of acclaimed chef and restaurateur Michael Schlow and chef Rich Garcia.

Celebrating fresh ingredients, and diverse flavors and techniques. The regionally-influenced, modern American cuisine is complemented by the sleek and sophisticated design of the restaurant, which takes its cues from the nearby waterfront with elegant aquatic themes. 

News and Events at 606 Congress restaurant

The Dining Docket
January 30th - February 5th 
Stuck in a culinary rut? Take a glance at this week's dining docket and pick ...

Sup on Sundays at 606 Congress
Wrap up your weekend with Sunday Supper at 606 Congress

Alexander Valley Comes to 606 Congress
Whether or not you're bound for the Boston Wine Expo, make the most of the array of wineries it ...

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octopus

at 606 Congress

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Grilled octopus with salsa verde, tangerine and pickled fennel
 
 
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Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Panna cotta
1. noun Egg-less Italian custard.
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.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Terrine
1. noun An earthenware container, or the dish cooked therein.