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The Basics: Turner Fisheries restaurant information

Turner Fisheries

10 Huntington Avenue
Boston, MA 02116
617-424-7425

Turner Fisheries restaurant information
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After a multi-million dollar facelift, Turner Fisheries in historic and posh Back Bay is back with a whole new attitude. Floor to ceiling windows overlooking Copley Square, mahogany paneling, Terrazzo Italian tile and three luxe private dining rooms make it the perfect spot for Westin guests and Copley Place shoppers alike.

But don’t let the re-do fool you, the focus at Turner Fisheries is still firmly on the fish. Innovative menus highlight local seafood and produce with clean, elegant flavors and presentation. Award-winning chowder and oyster flights are not to be missed.

News and Events at Turner Fisheries restaurant

Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.

Boston Bites Back
Chefs Ken Oringer and Ming Tsai team up – with 98 of their closest chefly friends – for Boston Bites Back, an ...

Friends with Benefits Gala
The upcoming Friends with Benefits Gala, scheduled for Thursday, April 25th, will be donating half of the event proceeds to ...

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Chefs

at Turner Fisheries

 

Executive Chef Dan Pogue
Chef Dan Pogue’s professional culinary career began in 1999 when he took on the role ...

Chef de Cuisine Armand Toutaint
Chef Armand Toutaint began his restaurant career as a dishwasher at the tender age of eleven. By age ...

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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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
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.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.