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The Basics: Tastings Wine Bar & Bistro restaurant information

Tastings Wine Bar & Bistro

201 Patriot Place
Foxborough, MA 02035
508-203-9463

Tastings Wine Bar & Bistro restaurant information
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Grown from a collective passion for fresh, creatively-inspired food and wine, Tastings Wine Bar & Bistro brings sophisticated fare to Foxborough via a menu of globally inspired dishes that use local farm-fresh ingredients (from the land and the sea). The wine list pulls bottles from all over the world, enabling wine drinkers to experience the best in flavor combinations whether they're trying a new varietal or revisiting a much loved vintage.

Housed in Patriot Place, the relaxed, totally unpretentious restaurant overlooks the north end zone of Gillette Stadium with a striking view of the iconic lighthouse and the Patriots Hall of Fame. Not a bad alternative to tailgating - though Tastings will draw fans whether the Pats are home or away.

News and Events at Tastings Wine Bar & Bistro restaurant

Cape Cod Food & Wine Festival
This weekend’s forecast isn’t exactly beachy but if you’re Cape-bound, there’s plenty of food-and-drink-fueled fun to ...

Yes, It’s Ladies Night
Oh what a night.

Palmaz Wines Come to Patriots Place
Plan a trip to Foxborough for Thursday, May 30th to explore the wines of Palmaz Vineyards.

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Benjamin Lacy

Chef at Tastings Wine Bar & Bistro

Chef Benjamin Lacy at Tastings Wine Bar & Bistro

Executive Chef Benjamin Lacy's is a fully engaged culinarian whose diverse cooking talents and passion for food is what inspires his menus at Tastings Wine Bar & Bistro.

Lacy's experimentation with food started at the age of four. As the first to rise in his household, he soon learned how to make breakfast for himself. His Chinese mother and Irish American father exposed him to a wide variety of both conflicting and complementary flavors and cultures. A large multi-cultural extended family and an always-filled kitchen have fostered a love of eclectic cooking.

He pursued this culinary interest part-time while attending Providence College, working as a summer grill cook at the Hopkinton Country Club where, his early dalliance with life as a chef took root. While completing his economics degree, Lacy maintained an on-campus cooking and bakery position. At the same time, he rose through the ranks at the Country Club during the summers and weekends. When he emerged as a magna cum laude graduate with a Bachelor of Arts degree, he had acquired valuable hands-on training in both cooking and baking, making him an attractive addition to Sel de la Terre at the Natick Collection.

He honed his craft as Sous Chef at Sel de la Terre in Natick and then as Executive Sous Chef at Union Bar and Grill in the South End where he expanded his scope of experience preparing his premium fare in a fast paced metropolitan environment. These collective experiences have fueled his unending and colorful imagination in the kitchen and landed him a position at Tastings Wine Bar & Bistro.

As Executive Chef at Tastings Wine Bar & Bistro, Lacy is intensely involved in the preparation, presentation and flavor array of all of his dishes. Among his specialties are varied selections of charcuteries, smoked meats, pastas and braises. His favorite meals to prepare and enjoy are hearty comfort foods like stews, cassoulets, and roasts.

Lacy promotes the use of locally grown farm fresh ingredients to deliver a premium dining experience reflecting the fresh flavors of New England. He participates in Massachusetts and Rhode Island sustainable food co-ops and locally sources the restaurant's organic produce, eggs and poultry.

For Lacy, kitchen life is learning about good food, preparing it in a way that celebrates its truest flavors and sharing it with his guests.

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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.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Couscous
1. noun Granular semolina popular in North Africa.
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.
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.
Guajillo
1. noun A shiny red, very hot chile.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Queso
1. noun Spanish for cheese.
Sorrel
1. noun A sour, buckwheat-related herb.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.