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The Basics: Bravo restaurant information

Bravo

Museum of Fine Arts, Boston
465 Huntington Ave.
Boston, MA 02115
617-369-3474

Bravo restaurant information
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Attracting an assortment of food lovers and art aficionados, Bravo presents an eclectic menu of seasonally inspired, artfully prepared cuisine marked with an emphasis on sustainable, local ingredients and inventive foods and cocktails. The sophisticated dining experience at Bravo is enhanced by impeccable service, a casual-contemporary atmosphere and an award-winning wine list. The space also includes an outdoor terrace, which can be used seasonally for al fresco dining.

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Museum of Fine Arts, Boston, 465 Huntington Ave., Boston, MA 02115
617-369-3474

Tim Partridge

Chef at Bravo

Chef Tim Partridge at Bravo

Currently the Executive Chef for Restaurant Associates at the Museum of Fine Arts, chef Tim Partridge oversees all culinary operations at the MFA including those at Bravo and the New American Café.

In 1995, Partridge left a successful career in environmental geology to pursue cooking.  He began his career working three shifts a week at the Classic Cup in Kansas City.  By early 1996, he returned to Massachusetts where he landed at Tosca with James Beard Award winner Ken Oringer.

After great success at Tosca, Partridge went to the East Coast Grill in Cambridge to work with acclaimed restaurateur and author Chris Schlesinger.  He served as line cook, sous chef and finally as Executive Chef.  In Early 1999 Schlesinger asked Partridge to open his new venture the Back Eddy in Westport, Massachusetts.

In 2000 Tim opened "Perdix" in Jamaica Plain. Boston Magazine called Perdix "the quintessential neighborhood restaurant" awarding it Best of Boston 2002.  Next Bon Appétit named it One of the Best Neighborhood Restaurants in September 2002. In addition, the Zagat Guide said "Food is the star at this wonderful new bistro: a tiny treasure that's easily a cut above the other local eateries."

In 2006, Patridge became involved with the Back Bay Restaurant Group where he was the Executive Chef for the Atlantic Fish Company and opening Executive Chef for Bouchee a 200 seat restaurant on Newbury Street in the Back Bay. During his tenure he was featured on the Phantom Gourmet, received a 3-star review from the Boston Globe, and was featured in the Boston Globe Magazine. His recipes have been seen in such publications as Shape, Boston Common Magazine and the Boston Globe.

In 2009 as Peartree Consulting, Partridge worked as a menu and catering consultant where he worked on Darryl's Corner Bar and Kitchen, Jerry Remy's Sports Bar and Grill, and Smoke and Pickles catering in Westport Massachusetts

In 2010, Partridge was part of the New American Café opening team and is now leading the culinary team at the MFA.

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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.
Cabrales
1. noun A noted Spanish blue cheese.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
Concassé
1. noun A coarsely chopped or ground mix.
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.
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Panna cotta
1. noun Egg-less Italian custard.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tuile
1. noun A thin, crisp, French cookie.

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