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The Basics: Church restaurant information

Church

69 Kilmarnock Street
Boston, MA 02215
617-236-7600

Church restaurant information
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Just a few blocks from Fenway Park, Church Restaurant & Nightclub is like a two-for-one special - a casual American bistro on one side and a live music venue on the other. Born from a love of good music, great food and creative drinks, the restaurant serves a contemporary menu of creative comfort food for lunch, dinner and Sunday brunch. An eclectic wine list covers almost every region of the world, and The Seven Deadly Sins cocktail list features drinks to suit your palate and your particular vice.

The restaurant's modern take on a gothic theme includes commissioned pieces from local artists - stained glass windows, hand-poured flagstone floors and edgy local photography. During the warm summer months, saints and sinners congregate on the outdoor patio for dinner and drinks.

On the other side is a 250 person capacity, full-fledged music venue where the stage plays host to local and touring artists playing every type of music imaginable. In addition, pool tables and plasma TVs are also located throughout the club, providing a great place to watch the game.

News and Events at Church restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Church Gets a Makeover
If you haven't made a pilgrimage out to Church recently, repent and head on over to try out a ...

The Regal Beagle Makes its Debut
On Tuesday, November 3rd, the Regal Beagle, Coolidge Corner's long awaited neighborhood bistro, welcomes customers to come and knock ...

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bruschetta

at Church

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Shrimp bruschetta with oven roasted cherry tomatoes, feta cheese and spicy pepper purée
 
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Couscous
1. noun Granular semolina popular in North Africa.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Knish
1. noun A Jewish pastry made from a piece of dough closed around a mashed potato, cheese and or meat filling.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tamale
1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
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.