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The Basics: Kingfish Hall restaurant information

Kingfish Hall

188 South Market Building
Boston, MA 02109
617-523-8862

Kingfish Hall restaurant information
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Located in the heart of Boston’s historic Faneuil Hall, Kingfish Hall is chef and restaurateur Todd English’s critically acclaimed seafood dining concept. The extensive menu features traditional New England classics, handpicked daily selections of local shellfish, signature ceviches and fresh sushi.

The vast, two-tiered dining room is an homage to all things under-water-dwelling with mosaic tiled, fish-themed walls, and ever changing sea glass colored lighting – even the silverware has scales. In warm weather, the outdoor patio is the perfect place to enjoy a glass of wine and some exceptionally fresh seafood.

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Kingfish Hall

188 South Market Building, Boston, MA 02109

lunch
  • Sun-Sat: 11:30 AM - 5:00 PM
dinner
  • Sun: 5:00 PM - 9:30 PM
  • Mon-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 11:00 PM
  • phone 617-523-8862
  • reservations recommended
  • parking nearby garage, on-street
  • valet no
  • accessibility full
  • capacity: 250
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-523-8862

website

 
 
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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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Couscous
1. noun Granular semolina popular in North Africa.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Kielbasa
1. noun Polish sausage.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Mâche
1. noun Dark, tangy greens used most often in salads.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ramp
1. noun A wild onion.
Skordalia
1. noun Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.