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The Basics: Pigalle restaurant information

Pigalle

75 Charles Street South
Boston, MA 02116
617-423-4944

Pigalle restaurant information
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A Theater District perennial favorite, Pigalle is a seamless collaboration between chef-owner Marc Orfaly and his wife and business partner, Kerri Foley. By combining Foley’s gracious, knowledgeable hospitality with Orfaly’s confident and innovative French-influenced cuisine, they’ve created what they refer to as a “mom and pop place of a higher order.”

With Parisian, Asian and Middle Eastern elements commingling on a menu that changes regularly to reflect what's freshest at the market, it’s no wonder that Orfaly and Pigalle have piles of accolades including a James Beard Award nomination and Food & Wine’s Top Ten Chefs.

News and Events at Pigalle restaurant

A Trip Down Memory Lane
With a new concept coming soon in its place, Pigalle takes another look at dishes of yore, bringing back some ...

Pigalle Pulling Up Stakes
Chef Marc Orfaly’s award-winning French Bistro, Pigalle, will be closing its doors in a few short weeks and reopening ...

Taste of the South End
Tremont Street. Washington Street. Harrison Avenue. These city streets are home to some of the Boston’s top restaurants – and ...

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Pigalle

75 Charles Street South, Boston, MA 02116

dinner
  • Sun: 3:00 PM - 9:00 PM
  • Mon-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 10:30 PM
  • phone 617-423-4944
  • reservations recommended
  • parking nearby garage, on-street, Validated self parking($10)& valet available at the Radisson Hotel located next door to the restaurant.
  • valet no
  • accessibility full
  • capacity: 52
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-423-4944

website

 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Comte
1. noun The French equivalent to Gruyère.
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.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
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.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.