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The Basics: Bistro 44 restaurant information

Bistro 44

44 Middlesex Turnpike
Bedford, MA 01730
781-276-7565

Bistro 44 restaurant information
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Located at the Doubletree Hotel in the heart of Bedford, Massachusetts, Bistro 44 serves an eclectic menu melding classic French and Italian cuisine with innovative Asian, South American and Spanish touches. Incorporating the highest quality ingredients, the dishes are seasoned with herbs fresh from the restaurant’s own garden.

The warm, well-appointed dining room looks out over the expansive outdoor patio where, during warmer months, guests can enjoy live music. When the weather cools, the martini bar with its polished granite bar and glowing fireplace is the perfect spot for a pre-dinner cocktail or a light bite.

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Bistro 44

44 Middlesex Turnpike, Bedford, MA 01730

breakfast
  • Sun: 7:00 AM - 9:00 AM
  • Mon-Fri: 6:30 AM - 11:30 AM
  • Sat: 7:00 AM - 12:00 PM
brunch
  • Sun: 10:00 AM - 2:00 PM
lunch
  • Mon-Fri: 11:30 AM - 2:00 PM
  • Sat: 12:00 PM - 2:00 PM
dinner
  • Sun-Sat: 5:00 PM - 10:00 PM
  • phone 781-276-7565
  • reservations recommended
  • parking on-site lot
  • valet no
  • accessibility full
  • capacity: 120
  • credit cards
  • food
  • chef
  • info

781-276-7565

website

 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Charcuterie
1. noun The French term for delicatessen-style items.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
Vermicelli
1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.