Deuxave

Samantha Elizabeth
Feb 7, 2015
3 min read

Boston, MA - Deuxave is a French Inspired American fine dining restaurant located in Back Bay. It is located at 371 Commonwealth Avenue, Boston, MA 02115. Since the restaurant is located at the corner of Massachusetts Avenue & Commonwealth Avenue, the owner decided to name it 'Deuxave' which simply means two avenues. In Back Bay, there is limited street parking. The restaurant offers valet parking for $18. Upon entry to the restaurant, the hostess offers to check in coats. The restaurant decor is simple and elegant. Each table has a glass vase with a yellow Chrysanthemum in it and a glass candle holder with a tea light candle in it. The dimmed setting gives off an intimate and romantic vibe. The hostess brought our party to our table, which was near a fireplace.

Our server Viktoriya asked us what kind of water we'd like. We ended getting iced water. For drinks, we ordered a 1/2 bottle of Willakenzie Estate Pinot Gris, a can of Downeast Cider, and a can of Newburyport Plum Island Belgian White. After we ordered, they brought dinner rolls to our table. For appetizers, we shared the “Night Moves” Scituate Lobster with Gnocchi, which consisted of pan seared potato gnocchi, mushrooms, green grapes, curried walnuts, and pearl onions in a tart citrus fricasee and 9 Hour French Onion Soup, which consisted of steaming hot bowl of salty, wine and beef broth with abundant amount of caramelized shredded onions topped with a baguette and melted cheese. It came with a thinly slice toasted bread. The Crispy Skinned Black Bass was served over cannolini beans, smoked ham hocks, charred scallions, braised celery, rouille, and gremolata. The Tagliatelle Bolognaise consisted of housemade tagliatelle pasta topped with a creamy tomato sauce with crumbles of veal, beef, and pancetta. It was garnished with fresh mozzarella and basil. The Spiced Long Island Duck consisted of crispy skinned, not too fat, sliced duck breast served over diced carrots and green lentils and with caramelized prunes and honey glazed baby turnips in brown mustard sauce. The Dover Sole and Laughing Bird Shrimp consisted of a pan seared dover sole served over crunchy cabbage in arugula pesto and meyer lemon aioli and with grilled shrimp, beets, and carrots. The white fish was light and flavorful. For dessert, we shared a Grapefruit Posset, which consisted of thickened creamy pudding topped with grapefruit sorbet, served with pistachio angel food cake, decorated with grapefruit, pistachio, and pomegranate seeds, and drizzled with pomegranate pink pepper syrup. It was light (not heavy) and refreshing. After the evidence of dessert disappeared, the server brought Compliments from the Chefs which consisted of dark chocolate truffles filled with lemon curd and caramels for the table!