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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

A Shark Week Worthy Feast at Turner Fisheries
Eat like the King of the Ocean at Turner Fisheries during the Discovery Channel's Shark Week.

Boston Bakes for Breast Cancer
Indulge your sweet tooth as often as you can from Monday, May 3rd through Sunday, May 9th - it's for ...

Turner Fisheries' Express Lunch Deal
Leisurely lunches are a thing of the past these days - but that doesn't mean you can't eat something ...

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oysters

at Turner Fisheries

  • food
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Fried oysters accompanied by a beet relish, cilantro oil, pink sea salt and hollandaise
 
 
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.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
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.
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.
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.
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.
Scamorza
1. noun Like a firm, slightly salty mozzarella.
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.