Pigalle
75 Charles Street South
Boston, MA 02116
617-423-4944
A Theater District perennial favorite, Pigalle is a seamless collaboration between chef-owner Marc Orfaly and his wife and business partner, Kerri Foley. By combining Foley’s gracious, knowledgeable hospitality with Orfaly’s confident and innovative French-influenced cuisine, they’ve created what they refer to as a “mom and pop place of a higher order.”
With Parisian, Asian and Middle Eastern elements commingling on a menu that changes regularly to reflect what's freshest at the market, it’s no wonder that Orfaly and Pigalle have piles of accolades including a James Beard Award nomination and Food & Wine’s Top Ten Chefs.
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Marc Orfaly
Chef at Pigalle
Chef Marc Orfaly is the kind of unassuming guy with whom you can have a beer and watch Monday Night Football. He enjoys playing drums and has a reputation for knowing how to have a good time. He doesn't seem like the kind of guy who expertly poaches a silken cod and enjoys picking out china, but he is. He is also one of Food & Wine's Ten Best New Chefs 2004, and Chef and Co-Owner of the well-regarded Pigalle and his newest venture Marco Cucina Romana.
Orfaly, who has been impressing patrons and food critics with his French-driven, internationally influenced cuisine since Pigalle opened in 2000, can be found in the kitchen pressing terrines of duck confit and foie gras and soaking prunes in armagnac. If he's not in Pigalle's Theater District kitchen preparing cassoulets as rich and authentic as that of any chef in Toulouse, he's in the kitchen at Marco in Boston's historic North End. Marco's menu, built on a foundation of simple, fresh pastas and antipasti with a healthy dose of grilled meat, fish and poultry, features the cosmopolitan cuisine of Rome while paying homage to its many regional influences.
For Orfaly, cooking was originally a simple means to an end. A musician from his adolescence, Orfaly became a short order cook as a teen to pay for his drum equipment. By the end of high school, however, he was still cooking and his interest in the drums was waning. He developed alongside Chefs Todd English and Barbara Lynch in Boston and Joachim Splichal and Nancy Silverton in Los Angeles.
He eventually fell in love with and married Boston native Foley, a terrifically talented dining room manager and partner. "My dream was to have a small mom-and-pop kind of place with really good food, great service, and reasonable prices," Orfaly says. His restaurant emulates his personality: unpretentious at first glance, interesting and complex as you get to know it.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Cassoulet
- 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
- 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.
- Cornichons
- 1. noun A gherkin in France.
- 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.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lardons
- 1. noun Diced bacon that is blanched and fried.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- 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 meat, the shank requires slow-cooking methods like braising.
- Tamarind
- 1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
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