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The Basics: Spiced Pear Restaurant restaurant information

Spiced Pear Restaurant

The Chanler at the Cliff Walk
117 Memorial Boulevard
Newport, RI 02840
401-847-2244

Spiced Pear Restaurant restaurant information
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With endless cliff-side views of the Atlantic and a menu full of the freshest seasonal ingredients from New England and abroad, the Spiced Pear in The Chanler at Cliff Walk is one of Newport's most prized culinary treasures.

Depending on the season, the dramatic views and relaxed, elegant fare can be enjoyed over an al fresco meal on the Veranda in the ocean air or fireside in the warm and welcoming dining room. Seated under crystal teardrop chandeliers on plush sea green velvet banquets or at the six-person chef's table right in front of the open kitchen, guests can imagine they've been invited to dinner at one of those fabulous "summer cottages" built by the Astors or the Vanderbilts.

News and Events at Spiced Pear Restaurant restaurant

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

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Spiced Pear Jazzes Up Friday Nights
Add a little extra something new to your regular Friday night routine by heading out to Newport's Spiced Pear ...

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antelope

at Spiced Pear Restaurant

  • food
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South Texas antelope with roasted eggplant compote, poached artichoke heart, pequillo pepper, fresh chickpeas, olive tapenade and Banyuls vinegar reduction
 
 
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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
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.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Porcini
1. noun Smoky, meaty wild mushrooms.
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.
Togarashi
1. noun Small, red Japanese chile.
Velouté
1. noun A creamy white, stock-based sauce.