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The Cafe at Taj Boston

15 Arlington Street
Boston, MA 02116
617-598-5255

The Cafe at Taj Boston restaurant information
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Occupying one of the city's most prestigious addresses at Arlington and Newbury Streets, Taj Boston is nestled between the picturesque Public Garden and the city's swankiest shopping district. Diners at the hotel's signature restaurant, The Café at the Taj, are well-rewarded with a menu as elegant as the historic setting.

Whether they're regrouping after a shopping-spree or spa day, planning a pre-theatre dinner or gathering friends and family for a festive celebration, guests can relax in the intimate dining room over internationally-inspired menus of New England's finest meats, seafood and produce. Innovative seasonal dishes illustrate the chef's philosophy that meticulous attention to quality and freshness of ingredients are of the utmost importance.

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Feast Your Eyes – The Café at Taj Boston
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lobster tournedos

at The Cafe at Taj Boston

  • food
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Roasted lobster with potato gnocchi, carrots, prosciutto and parsley butter
 
 
Dictionary
 
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
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.
Tuile
1. noun A thin, crisp, French cookie.
Vol au vent
1. noun A round case of puff pastry with a pastry lid which is filled after baking and served as an hors d'oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.