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The Basics: Mare restaurant information

Mare

135 Richmond Street
Boston, MA 02109
617-723-6273

Mare restaurant information
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Mare (pronounced mah-ray), the Italian word for ocean, is also the name of the newest North End restaurant from restaurateur Frank de Pasquale, whose other projects include North End favorite Bricco and the Financial District’s beloved Umbria.

Health-conscious locals and visitors alike are flocking to Mare where the modern, clean-lined décor feel a bit more Miami Beach than North End. Just shy of 100 steps away from Paul Revere’s house, Mare, with its coastal Italian menu, boasts Boston’s first totally organic ingredient list, relying on deep water fish, cultivated shellfish and certified organic seafood from the States and Italy.

News and Events at Mare restaurant

First Annual North End Restaurant Week
Can't get enough of that fixed price fun? Extend your Restaurant Week eating extravaganza at the first annual North ...

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Sustainable Gifts from the Sea at Mare
Spend the evening of Tuesday, January 19th eating delicious and responsibly caught seafood when Mare and the Cleanfish Alliance team ...

Mare

135 Richmond Street, Boston, MA 02109

dinner
  • Sun, Tue-Sat: 5:00 PM - 11:00 PM
  • phone 617-723-6273
  • reservations recommended
  • parking on-street, Validation available for the Parcel 7 Garage
  • valet no
  • accessibility full
  • capacity: 55
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-723-6273

website

 
 
Dictionary
 
Agrodolce
1. noun Italian sweet and sour sauce.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chèvre
1. noun French for "goat," as in cheese.
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.
Limoncello
1. noun Lemon liqueur.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Terrine
1. noun An earthenware container, or the dish cooked therein.