Navy Yard Bistro
1 First Avenue
Charlestown, MA 02129
617-242-0036
Tucked among the cobbled streets of the Charlestown Navy Yard, the Navy Yard Bistro and Wine Bar, under the guidance of owner John Moore, offers innovative French bistro fare in the middle of a National Historic site.
An easy walk from the Bunker Hill Monument and just a stone’s throw from the harbor and the USS Constitution, the Bistro, with its open kitchen, seasonal outdoor dining options, extensive wine list and fine, innovative cuisine, has developed a loyal following among Charlestown natives and visitors alike.
Thursday Night Wine Dinners at Navy Yard Bistro
With the launch of the Thursday Night Wine Pairing Dinner Series, owner John Moore lures diners from near and far ...
Thursday Night Wine Dinners at Navy Yard Bistro
With the launch of the Thursday Night Wine Pairing Dinner Series, owner John Moore lures diners from near and far ...
Neighborhood Nights at The Navy Yard Bistro
You don’t have to be a Charlestown native to get in on one of the best deals to hit ...
scallops
at Navy Yard Bistro
Seared sea scallops with puffed couscous, braised artichoke gratin, Serrano ham and lemon beurre blanc
- 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.
- Blini
- 1. noun Small, leavened buckwheat pancakes; in Russian cuisine, served as an appetizer with sour cream, caviar or smoked fish.
- Bordelaise sauce
- 1. noun A blend of wine, brown stock, marrow, shallots and herbs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Celeriac
- 1. noun More commonly known here as celery root.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- 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.
- Consommé
- 1. noun Meat or fish stock that has been clarified.
- 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.
- Flageolets
- 1. noun Munchkin kidney beans from France.
- 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.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Masa
- 1. noun Corn tortilla dough.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Mojo sauce
- 1. noun Cubans get their mojo in the form of this ubiquitous table sauce made from olive oil, garlic, lime juice, cumin and other spices, sometimes including chiles.
- 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.
- Ponzu sauce
- 1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Spaetzle
- 1. noun Tiny flour-and-egg noodles or dumplings.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- 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.
- Timbale
- 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.
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