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The Basics: Bricco restaurant information

Bricco

241 Hanover St.
Boston, MA 02113
617-248-6800

Bricco restaurant information
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Restaurateur Frank De Pasquale's popular and much-praised, Bricco (sister restaurant to the Financial District’s Umbria and North End neighbor Mare), serves boutique Italian cuisine in a unique, intimate setting designed for the discerning and sophisticated diner. Bricco's modern interpretations of regional Italian dishes, which are complemented by an exceptional selection of all-Italian wines, have garnered superlative reviews from food writers in Boston and around the country. With professional service unparalleled in the historic North End and a stylish late night lounge serving wood-oven pizza until 2:00am, Bricco creates the ultimate Italian dining experience.

News and Events at Bricco restaurant

New Faces, New Photos at Trattoria Il Panino
Restaurateur Frank De Pasquale is keeping his right hand man Gianni Caruso plenty busy at Bricco and Umbria Prime these ...

Bricco: Bucking the North End Trend
Tucked in among the classic red sauce eateries of the North End, Bricco stands out with a menu of contemporary ...

The North End's Taste-y Sweet Sixteen
Celebrate the 16th annual Taste of the North End on Friday, May 14th at the New England Aquarium.

Bricco

241 Hanover St., Boston, MA 02113

dinner
  • Sun-Sat: 5:00 PM - 11:00 PM
late night
  • Tue-Sat: 11:00 PM - 2:00 AM
  • phone 617-248-6800
  • reservations recommended
  • parking on-street
  • valet yes, available for $20 per car
  • accessibility full
  • capacity: 100
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-248-6800

website

 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Flageolets
1. noun Munchkin kidney beans from France.
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.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Fumé
1. noun French for "smoked."
Fumet
1. noun An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nougat
1. noun A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Polpette
1. noun Italian meat balls.
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Scamorza
1. noun Like a firm, slightly salty mozzarella.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.