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The Basics: The Metropolitan Club - CLOSED restaurant information

The Metropolitan Club - CLOSED

1210 Boylston Street
Chestnut Hill, MA 02467
617-731-0600

The Metropolitan Club - CLOSED restaurant information
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The Chestnut Hill dining destination, The Metropolitan Club and Bar, blends classic and contemporary elements for an entirely new and modern twist on the traditional steakhouse. Dark walnut paneling, roaring fireplaces and plush armchairs give the rooms a warm, clubby feel, while floating copper panels and azure glass accents behind the bar speak to modern sensibilities.

The menu pays tribute to traditional steakhouse classics, but with a creative and unique flair. An extensive wine list and an array of specialty cocktails make The Metropolitan Club a welcome addition to the Chestnut Hill restaurant community.

News and Events at The Metropolitan Club - CLOSED restaurant

Last Call for The Metropolitan Club
The original location of The Metropolitan Club, Kathy Sidell’s swanky Chestnut Hill steakhouse, will be done after dinner service ...

30 Days of Soft Shelled Deliciousness
If you can’t get enough soft shell crab, The Metropolitan Club has a month-long bonanza of crustacean-y delights to ...

A Passover Feast Made Easy
If this year’s Passover dinner plans aren’t coming together, have no fear, chef Cory Williams and his team ...

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1210 Boylston Street, Chestnut Hill, MA 02467
617-731-0600
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spring rolls

by Chef Cory Williams

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Duck confit spring rolls with sweet soy and pear sauce
 
by Chef Cory Williams
 
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.
Chantilly
1. noun Prepared or served with whipped cream.
Compote
1. noun Slow-cooked fruit in syrup.
Consommé
1. noun Meat or fish stock that has been clarified.
Coulis
1. noun A thick puree or sauce.
Gourmand
1. noun A person who appreciates eating and drinking, sometimes to excess.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Shumai
1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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