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The Basics: Bistro 44 restaurant information

Bistro 44

44 Middlesex Turnpike
Bedford, MA 01730
781-276-7565

Bistro 44 restaurant information
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Located at the Doubletree Hotel in the heart of Bedford, Massachusetts, Bistro 44 serves an eclectic menu melding classic French and Italian cuisine with innovative Asian, South American and Spanish touches. Incorporating the highest quality ingredients, the dishes are seasoned with herbs fresh from the restaurant’s own garden.

The warm, well-appointed dining room looks out over the expansive outdoor patio where, during warmer months, guests can enjoy live music. When the weather cools, the martini bar with its polished granite bar and glowing fireplace is the perfect spot for a pre-dinner cocktail or a light bite.

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beef tataki

at Bistro 44

  • food
  • chef
  • info
Rare seared Kobe beef with enoki mushroom and watercress salad, drizzled with chili oil
 
 
Dictionary
 
Ancho chile
1. noun The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Enoki
1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Loup
1. noun European bass.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
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.
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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.