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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, like its sister restaurant and neighbor Tavolo, is one of those rare neighborhood restaurants that attracts people from other neighborhoods. 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

Hometown Comfort in Dorchester
Help the community of Dorchester help the victims and first responders to the Marathon bombings at their Sunday, May 19th ...

Boston Bites Back
Chefs Ken Oringer and Ming Tsai team up – with 98 of their closest chefly friends – for Boston Bites Back, an ...

Duckhorn Wine Dinner in Dorchester
Develop an appreciation for the wines of Duckhorn Vineyard at Ashmont Grill’s next Monday Night Wine Dinner.

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torte

by Chef Chris Douglass

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Chocolate raspberry torte
 
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Lardons
1. noun Diced bacon that is blanched and fried.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ponzu sauce
1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Sorrel
1. noun A sour, buckwheat-related herb.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.