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The Basics: Sonsie restaurant information

Sonsie

327 Newbury Street
Boston, MA 02115
617-351-2500

Sonsie restaurant information
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A mainstay on swanky Newbury Street since 1993, Sonsie serves a menu of top-notch internationally-inspired fare. Full of fresh flavors and brilliant food combinations, the menu is a mélange of signature dishes, seasonal delicacies and nightly specials.

Open seven days a week for breakfast lunch and dinner, Sonsie boasts beautiful French doors that transform its ground floor dining room into an open sidewalk cafe (when the weather permits, of course). The mahogany bar, with its friendly staff and stiff drinks, offers a welcome place to cool down during the summer or get cozy during the winter.

The downstairs Wine Room has an elegant old world feel - as well as a state of the art, temperature-controlled walk-in wine cellar. Available for private parties the Wine Room is also an ideal spot in which to enjoy a bite to eat and a glass of wine from the more than two hundred bottle-deep list.

News and Events at Sonsie restaurant

Sonsie’s Soaked in Scotch
Learn everything you could ever possibly want to know about Scotland’s famous export – it’s Scotch Week at Sonsie.

The Dining Docket
April 16th - April 22nd
Monday may be all about the Marathon, but there's tons of other culinary excitement waiting ...

Sonsie Hosts Spring Wine Tasting
Spring is in the air on Newbury Street - especially at Sonsie where, on Tuesday, April 17th, they'll be pulling ...

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gnocchi

by Chef Bill Poirier

  • food
  • chef
  • info
Pan toasted gnocchi with fresh ricotta, garlic, roasted yellow tomatoes and sliced coppa
 
 
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.
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.
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.
Consommé
1. noun Meat or fish stock that has been clarified.
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.
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.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Lovage
1. noun A celery-like vegetable.
Mâche
1. noun Dark, tangy greens used most often in salads.
Mirepoix
1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
Mousseline
1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
Oyster sauce
1. noun A dark colored, all-purpose Chinese sauce made from oysters, water, salt, soy sauce and cornstarch.
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.
Poivre
1. noun French for "pepper."
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rocket
1. noun See "Arugula."
Somen
1. noun Thin, beige wheat noodles.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Tomatillo
1. noun A diminutive green relative of the tomato.