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The Basics: Caliterra Bar & Grille restaurant information

Caliterra Bar & Grille

89 Broad Street
Boston, MA 02110
617-348-1234

Caliterra Bar & Grille restaurant information
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Bridging the gap between Faneuil Hall Marketplace and the Financial District, Caliterra at the Hilton Boston Financial District is considered one of the city’s hidden gems. The vibrant menu of contemporary California cuisine inspired by the classic tradition of Tuscany fills the amber-lit, earth-toned dining room with hungry hotel guests for breakfast, suit-clad business people during lunch and sophisticated diners in search of quality cuisine at dinner.

The busy Broad Street restaurant also boasts a lively bar, a well thought out wine list, and a private Wine Room that’s perfect for private celebrations (professional or personal).

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Julia Brant

Chef at Caliterra Bar & Grille

Chef Julia Brant at Caliterra Bar & Grille

Chef Julia Brant brings her distinct talents and perspective to Caliterra at the Hilton Boston Financial District. The Cordon Bleu-trained chef says her comfort classics are inspired by contemporary California cuisine paired with the traditions of Tuscany. Caliterra's new menus reflect Brant's vision for this popular restaurant located on Broad Street.

Brant was bitten by the culinary bug at age 18 while working at the New French Café in her native Minnesota.With a copy of Julia Child's The Art of French Cooking inscribed by her mother "From my kitchen to your kitchen" Brant went to college by day and cooked by night, saving enough to send herself to culinary school.During her days at Le Cordon Bleu, Brant was inspired by the emphasis on local, high-quality ingredients nurtured by classic technique.

Since her culinary school days, Brant's professional travels introduced her to cultures and cuisines far beyond her Midwestern roots, including stints at Louie's Backyard in Key West, Florida under Chef Norman Van Aken; Lucia's Restaurant in Minneapolis, Minnesota alongside Chef Lucia Watson; the Wheatleigh Hotel in Lenox, Massachusetts; and The Black Cow Tap & Grill in Hamilton, Massachusetts.

She brings to Caliterra a true appreciation for local, fresh product. Boston can be assured of Brant's culinary influence for years to come: she also teaches scores of students at Cambridge School for the Culinary Arts.

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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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Haricot vert
1. noun A green string bean with French attitude.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
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.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tomatillo
1. noun A diminutive green relative of the tomato.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.