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The Basics: Aura Restaurant restaurant information

Aura Restaurant

1 Seaport Lane
Boston, MA 02210
617-385-4300

Aura Restaurant restaurant information
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Aura restaurant, located at the Seaport Hotel in Boston's up-and-coming waterfront district, leapt onto the Boston restaurant scene in 1998 when it was named one of America's Best New Restaurants by Esquire's John Mariani.

Served in the welcoming open-air ambiance of Aura's dining room, chef Rachel Klein's creative American menu showcases her distinctive style and particular culinary perspective with dishes that are locally-sourced and seasonally-influenced. Book a table in the dining room to enjoy a uniquely Bostonian dining experience.

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cod

at Aura Restaurant

  • food
  • chef
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Black cod with ginger rice pudding, golden raisins, Marcona almonds, maitake mushroom and young watercress
 
 
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.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
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.
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.
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.
Fumé
1. noun French for "smoked."
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Pancetta
1. noun Cured Italian bacon.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Poivre
1. noun French for "pepper."
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.
Rocket
1. noun See "Arugula."
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Terrine
1. noun An earthenware container, or the dish cooked therein.