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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 Gregory Griffie.

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

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Summertime Deals at 606 Congress
Beginning Friday, May 29th and going throughout the summer (all the way through September 4th, to be exact) 606 Congress ...

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tuna tartare

at 606 Congress

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Spicy tuna tartare tostada
 
 
Dictionary
 
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Cornichons
1. noun A gherkin in France.
Coulis
1. noun A thick puree or sauce.
Couscous
1. noun Granular semolina popular in North Africa.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Enoki
1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
Flammekueche
1. noun Alsatian onion tart.
Fumet
1. noun An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Masa
1. noun Corn tortilla dough.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Pancetta
1. noun Cured Italian bacon.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.