BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Lineage restaurant information

Lineage

242 Harvard St
Brookline, MA 02446
617-232-0065

Lineage restaurant information
Share Lineage share on LinkedIn share on Twitter share on Facebook

Husband and wife team (or chef and pastry chef team, if you prefer) Jeremy & Lisa Sewall pull from their extensive culinary experience and deep New England roots to create Lineage, a vibrant neighborhood restaurant in the heart of Coolidge Corner.

Combining an intimate appreciation for ingredients and a profound respect for seasonality, the two create a personal interpretation of modern American cuisine via frequently changing menus that showcase their creativity and expertise. With a comfortable yet sophisticated dining room, and a strong sense of true hospitality, Lineage will be a Brookline favorite for generations to come.

News and Events at Lineage restaurant

Lineage Gets Back to Basics
Through Saturday the 30th, the folks at Lineage are going to be rediscovering the roots of all cooking with a ...

Boston Wine Expo Returns for a 19th Season
On Saturday, January 23rd and Sunday, January 24th oenophiles can make their way to the Seaport World Trade Center for ...

Dig in to Terroir at Lineage
Chef Jeremy Sewall lets his love of terroir get the better of him this week - showcasing the earthy flavors of ...

next

tomato salad

at Lineage

  • food
  • chef
  • info
Heirloom tomatoes with buffalo milk mozzarella and garden basil
 
 
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.
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.
Legumes
1. noun Edible seed pods that split along two sutures, and/or the seeds themselves.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.