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The Basics: Hamersley's Bistro restaurant information

Hamersley's Bistro

553 Tremont Street
Boston, MA 02116
617-423-2700

Hamersley's Bistro restaurant information
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Some things have changed since Hamersley’s opened, originally a few doors down the road on Tremont, in 1987. They now have fancier digs with more seating, a private dining room, and a brick patio for casual outdoor eating. The most important things, though, have stayed the same.

The French-American bistro menu is still award-winning. They still make gracious hospitality their first priority. They’re still the friendly place that welcomes walk-in diners. And you’ll still see chef-owner Gordon Hamersley most nights, sporting his trademark baseball cap, cooking up a storm in the open kitchen.

News and Events at Hamersley's Bistro restaurant

Quintessential Summer Prix Fixe
As all the Restaurant Week hullabaloo reaches fever pitch, chef-owner Gordon Hamersley is readying his Quintessential Summer Menu - an alternative ...

Chefs Stand with Haiti
It may not be the top story in the news anymore, but the Haitian earthquake relief effort is still going ...

The Outdoor Dining Guide Returns
The BostonChefs.com Outdoor Dining Guide makes a timely return, giving you all the tools you'll need to enjoy ...

Hamersley's Bistro

553 Tremont Street, Boston, MA 02116

brunch
  • Sun: 11:00 AM - 2:00 PM
dinner
  • Sun-Fri: 5:30 PM - 9:30 PM
  • Sat: 5:30 PM - 10:00 PM
  • phone 617-423-2700
  • reservations recommended
  • parking on-street
  • valet yes, available for $14 per car
  • accessibility full
  • capacity: 150
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-423-2700

website

 
 
Dictionary
 
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Bourride
1. noun Mediterranean bouillabaisse.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Compote
1. noun Slow-cooked fruit in syrup.
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.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
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.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Poussin
1. noun A small, young chicken.
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.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.