BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: dbar restaurant information

dbar

1236 Dorchester ave.
Dorchester, MA 02125
617-265-4490

dbar restaurant information
Share dbar share on LinkedIn share on Twitter share on Facebook

With the 2005 opening of dbar, Dorchester Avenue got a whole lot hipper. Owner Brian Piccini kept the cozy, dark mahoganied feel of the previous inhabitant (an old school Irish pub), and added a multi-hued lighting scheme, a pumping sound system and an eclectic, seasonal menu to create a dining experience that reflects Dorchester’s changing demographic.

An extensive martini list and an affordable, 200 bottle deep wine list add to the dbar experience, which draws clientele from the swanky South End and surrounding areas. Stick around after dinner to see dbar transform from dining destination into hopping nightclub and lounge.

News and Events at dbar restaurant

May Day at dbar
dbar celebrates May Day with a few of their favorite Austrian and Hungarian wines.

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

90s Dance Party Extravaganza
Brush up on your vogue-ing skills and get ready to get jiggy with it at dbar’s 90s Dance Party ...

Newsletter

Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

next

asparagus

by Chef Christopher Coombs

  • food
  • chef
  • info
Roasted asparagus with crispy egg, La Quercia prosciutto Americano, arugula and wild mushroom-sherry vinaigrette
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
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.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pico de gallo
1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Queso
1. noun Spanish for cheese.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
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.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.