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The Basics: Deuxave  restaurant information

Deuxave

371 Commonwealth Avenue
Boston, MA 02115
617-517-5915

Deuxave  restaurant information
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Located at the corner of Boston's two most prominent avenues, Commonwealth and Massachusetts, Deuxave is a casual neighborhood restaurant offering an upscale experience with exceptional contemporary French cuisine and service. The menu is designed with an affordable price point, while offering the highest quality foods, using local and fresh ingredients.

The restaurant design is an upscale "Bostonian chic" style, incorporating a cosmopolitan and culturally sophisticated appearance to reflect the diner's desire to be comfortable, yet stylish during their night out.

The wine list at Deuxave boasts about 250 bottles, including 20 wines available by the glass, that is strongly routed in France, but also consists of wines selected from around the world. The bar offers the full menu, as well as craft cocktails made with unique, fresh flavors, and a selection of both local and Belgian style brews. Included in this space, which is equipped with a gas fireplace for warmth and added atmosphere, are two areas for semi-private dining.

During the warmer months, Deuxave opens its patio so diners can sit outside and enjoy their meal in a beautiful see-and-be-seen setting.

News and Events at Deuxave  restaurant

Patio Perfect Deal
When summer in the city gets to be a bit too much, chill out with a flute of chilled champagne ...

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

A Passion for Pinots at Deuxave
Experience the terroir of Oregon’s Willamette Valley on Monday, May 6th as Chris Coomb’s Back Bay restaurant welcomes ...

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scallops

by Chef Christopher Coombs

  • food
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Nantucket bay scallops with burgundy truffles, house made duck sausage, white wine poached apples, quince puree, Asian pear and basil oil
 
 
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.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Cornichons
1. noun A gherkin in France.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
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.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.