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The Basics: Finale - Brookline - closed restaurant information

Finale - Brookline - closed

1306 Beacon Street
Brookline, MA 02446
617-232-3233

Finale - Brookline - closed restaurant information
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The Finale concept was borne out of a Harvard Business School brainstorming session in 1996. Sophomore would-be entrepreneurs Paul Conforti and Kim Moore spent the next couple of years refining the idea before opening their upscale dessert-focused café near Boston’s Park Plaza hotel in 1998.

Now with three locations, Finale offers an intimate setting that has been called plush, romantic and perfect for a late-night bite after a show or an indulgent mid-afternoon break. You can also get lunch and dinner here, and there’s a full list of wines, beers, cordials and coffees. Those Harvard kids think of everything.

News and Events at Finale - Brookline - closed restaurant

'Tis the Season for Toddies
Now that it finally feels like December, it's time to warm up with a hot toddy.

Finale Explores After Dinner Treats
What goes better with dessert than a steaming cup of joe?

Cookies for Everyone at Finale
Finale thinks you deserve a cookie.

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dessert sampler

at Finale - Brookline - closed

  • food
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A sampling of Finale’s signature desserts including Chocolate Infatuation, Fantasia, Caramel Carnivale, Manjari Mousse, crème brulée, cheesecake, Boston cream, and gelati and sorbets
 
 
Dictionary
 
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ramp
1. noun A wild onion.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.