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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

Fifth Annual Bubbles & Bites Gala
No strangers to teamwork, Curt and Shonda Shilling call up a roster of talented chefs for the Shade Foundation's ...

Top Dish with TV Diner
Exhale magazine teams up with TV Diner's Billy Costa and Jenny Johnson - and a whole host of top tier ...

Stick Around for the Boston Local Food Festival
Take your locavore-ish tendencies to the next level at the Boston Local Food Festival on Saturday, October 1st.

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Atlantic shelf

at Turner Fisheries

  • food
  • chef
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An assortment of local Atlantic shellfish with tomato horseradish, mignonette and luis sauces
 
 
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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Coulis
1. noun A thick puree or sauce.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
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.
Pancetta
1. noun Cured Italian bacon.
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.
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.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
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.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.