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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

Chefs for the Cure
On Thursday, April 11th, the Residences at W Boston host Susan G. Komen for the Cure’s fifth annual Chefs ...

Some Chefly Secrets
Anyone who’s ever been out to dinner knows how chefs cook when they’re at work.

Trash Fish Fundraiser
Lesser known fish steal the spotlight at the upcoming Chefs Collaborative Trash Fish Dinner on Sunday, March 10th.

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bacon & egg

by Chef Richard Garcia

  • food
  • chef
  • info
Farm egg with house-cured lamb bell bacon, grain mustard and brioche
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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).
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.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.