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The Basics: Ashmont Grill restaurant information

Ashmont Grill

555 Talbot Avenue
Dorchester, MA 02124
617-825-4300

Ashmont Grill restaurant information
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Brought to fruition by more than thirty local inventors and innovative municipal funding, Chris Douglass’ Ashmont Grill is so vastly different from its sister restaurant, venerable South End veteran, Icarus, it’s hard to believe the two are siblings. The casual, modern bistro, which boasts two outdoor patios in its speedily gentrifying section of Dorchester, serves upscale comfort food for dinner and weekend brunch.

In keeping with Douglass’ long-standing commitment to sustainability, the seasonally changing menu at Ashmont Grill is chock full of the locally caught, raised or grown seafood, meats and produce.

News and Events at Ashmont Grill restaurant

Prix Fixe Fun at Ashmont Grill
Tuesday nights are getting tastier - Ashmont Grill's just unveiled their new Tuesday night prix fixe menu.

A Fond Farewell to Icarus
After 31 years serving some of the South End's most tasty and standard-setting food, Icarus will shut its doors ...

Goodwill's Annual Bubble-Q
On Thursday, June 11th the folks at Goodwill throw their annual Bubble-Q, an evening that combines some of this earth ...

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scallops

at Ashmont Grill

  • food
  • chef
  • info
Grilled sea scallops with roast pepper and chickpea salad, and smoked paprika
 
 
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.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
Coulis
1. noun A thick puree or sauce.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Infuse
1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
Paillard
1. noun A thin slice of meat, grilled or sautéed.
Pancetta
1. noun Cured Italian bacon.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Sorrel
1. noun A sour, buckwheat-related herb.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.