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The Basics: Cafe Fleuri restaurant information

Cafe Fleuri

250 Franklin St.
Boston, MA 02110
617-956-8751

Cafe Fleuri restaurant information
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Café Fleuri serves Mediterranean cuisine in an elegant, airy and distinctly European atmosphere. The interior of this atrium restaurant, designed by noted Parisian architect Pierre Yves Rochon, features a picturesque trellis covering the main dining area that creates an intimate feel while affording views up to the soaring atrium ceiling. A show kitchen allows diners to glimpse the culinary creativity firsthand. An enduring hot spot for Boston’s power brokers, Café Fleuri was awarded “Best Power Breakfast” honors by Boston Magazine in 1999 and 2001. The restaurant also presents an award-winning Sunday Jazz Brunch Buffet, as well as a unique Chocolate Bar Buffet.

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Cafe Fleuri

250 Franklin St., Boston, MA 02110

breakfast
  • Sun: 7:00 AM - 11:00 AM
  • Mon-Fri: 6:30 AM - 11:00 AM
  • Sat: 7:00 AM - 11:00 AM
chocolate bar
  • Sat: 11:00 AM - 3:00 PM
brunch
  • Sun: 11:00 AM - 3:00 PM
lunch
  • Sun-Fri: 11:30 AM - 2:00 PM
  • phone 617-956-8751
  • reservations accepted
  • parking nearby garage, on-street
  • valet yes
  • accessibility full
  • capacity: 220
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-956-8751

website

 
 
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.
Celeriac
1. noun More commonly known here as celery root.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chantilly
1. noun Prepared or served with whipped cream.
Cornichons
1. noun A gherkin in France.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
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 Italian egg custard.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tuile
1. noun A thin, crisp, French cookie.